Vanilla Matcha Latte Recipe

Vanilla Matcha Latte Recipe

A vanilla matcha latte is one of those drinks that makes you wonder why you ever queued at a coffee shop. The grassy, umami depth of matcha meets the warm sweetness of vanilla, and the result is smooth, fragrant, and dangerously easy to make at home. This recipe takes five minutes and gives you three ways to add vanilla depending on what you have in the cupboard.

Three Ways to Add Vanilla

Not all vanilla is created equal. Here are your options, from simplest to most luxurious:

1. Vanilla Extract (Quickest)

Add ½ teaspoon of pure vanilla extract directly to your matcha before whisking. Choose a good-quality extract, own-brand options from Waitrose or Sainsbury's work perfectly. Avoid anything labelled "vanilla flavouring," which tastes synthetic.

2. Vanilla Bean Paste (Premium)

Use ½ teaspoon of vanilla bean paste in place of extract. You'll get those gorgeous flecks of vanilla seed throughout your latte. It's slightly sweeter and more aromatic. Nielsen-Massey is widely available in UK supermarkets and worth the spend.

3. Homemade Vanilla Syrup (Best for Iced)

If you like your vanilla matcha latte sweetened, this is the way to go. Make a batch and keep it in the fridge for up to two weeks.

Vanilla Syrup:

• 100g (½ cup) caster sugar
• 120ml (½ cup) water
• 1 vanilla pod, split lengthways

Combine the sugar and water in a small saucepan over a medium heat. Stir until the sugar dissolves, then add the split vanilla pod. Simmer gently for 5 minutes, don't let it boil hard. Remove from the heat, let it cool completely, and transfer to a clean jar or bottle. Use 1–2 tablespoons per latte.

Vanilla Matcha Latte Recipe

Ingredients

• 2g (1 teaspoon) ceremonial or premium grade matcha powder
• 60ml (¼ cup) water, heated to 75–80°C (not boiling)
• 240ml (1 cup) whole milk or oat milk
• ½ teaspoon vanilla extract, vanilla bean paste, or 1–2 tablespoons vanilla syrup
• Sweetener to taste (honey, agave, or skip if using the syrup)

Method

1. Sift the matcha into a bowl or wide mug using a fine mesh sieve. This removes clumps and makes a huge difference to the final texture.
2. Add the hot water (75–80°C, boil your kettle and let it sit for 3–4 minutes). Whisk vigorously with a bamboo chasen or a small electric frother in a W-shaped motion until a fine foam forms, about 15–20 seconds.
3. Stir in your chosen vanilla, extract, paste, or syrup, along with any additional sweetener.
4. Heat and froth the milk. Warm it to around 65°C on the hob or using a milk frother. Pour over the matcha.
5. Stir gently, sip, and enjoy.

Iced Version

For an iced vanilla matcha latte, skip heating the milk entirely. Whisk the matcha with the hot water and vanilla as above, then pour it over a tall glass filled with ice. Top with cold milk and stir well. The vanilla syrup works best here because it dissolves instantly in cold liquid, extract and paste can need a more vigorous stir.

Sweetness Level Guidance

• Unsweetened: Use vanilla extract or paste only. The vanilla adds perceived sweetness without any sugar.
• Lightly sweet: 1 tablespoon of vanilla syrup or ½ teaspoon of honey.
• Coffee-shop sweet: 2 tablespoons of vanilla syrup.

Start light. You can always add more, but you can't take it away.

Frequently Asked Questions

What vanilla is best for a vanilla matcha latte?

Pure vanilla extract is the most versatile and affordable everyday option. For a more premium result with visible vanilla bean flecks, use vanilla bean paste. Avoid imitation vanilla flavouring, it has a harsh, artificial taste that clashes with matcha's delicate flavour.

How do I make vanilla matcha syrup?

Combine 100g caster sugar with 120ml water in a saucepan. Stir over a medium heat until the sugar dissolves, add one split vanilla pod, and simmer gently for 5 minutes. Cool completely, remove the pod, and store in a sealed jar in the fridge for up to two weeks.

Does a vanilla matcha latte have a lot of sugar?

Not necessarily. If you use vanilla extract or paste with no added sweetener, your latte has zero added sugar. Even with the homemade syrup, one tablespoon adds roughly 12g of sugar, about half of what you'd find in a typical coffee-shop matcha latte.

Can I make it iced?

Absolutely. Whisk the matcha with hot water and vanilla as normal, then pour over a glass packed with ice and top with cold milk. Use vanilla syrup rather than extract for iced versions, as it blends more evenly into cold drinks.