Iced Vanilla Bean Matcha Latte Recipe

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When my energy dips, especially in the morning or mid-afternoon, a matcha latte is my go-to remedy.


I’ve experimented with many flavors like rose and lavender, but it never occurred to me to add vanilla until recently.


The sweet, creamy combination of vanilla and matcha is simply divine! Whether you make or buy vanilla syrup, or steep the vanilla directly into your matcha, I’ll show you both methods.


Wait a second—obsessed with Matcha? If so, you need to download these 20 yummy creamy and milky matcha latte recipes now! And replace your daily high caffeine shots with healthy soothing greeny shots!


Plus, I’ll walk you through how to make a hot or iced version, perfect for any time of year. Let’s get started!


INGREDIENTS

  • 2 almond milk ice cubes (60 mL)
  • 1 cup (250 mL) unsweetened almond or coconut milk
  • 1 teaspoon matcha green tea powder
  • 1/4 teaspoon vanilla bean powder or 1 vanilla bean
  • 2 teaspoons (10 mL) pure maple syrup, or to taste
  • 1 to 2 frozen wheatgrass cube(s) (optional)


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RECIPE INSTRUCTIONS


1. Pour almond milk into an ice cube tray and freeze until solid. I recommend using a silicone mold for easy removal of the cubes. I like to keep a batch in the freezer for convenience, so they’re always ready to use.


2. To make the latte: Add a cup of almond milk to a blender with 2 almond milk ice cubes, matcha powder, vanilla, maple syrup, and optional frozen wheatgrass cubes. Blend on high for about 20 seconds until frothy.


3. Pour into a glass with more almond milk ice cubes. For an extra touch, top with coconut whipped cream and a sprinkle of matcha for a fancy finish!


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Here are my top tips for the perfect iced matcha latte:

  • I blend everything in the blender to get a smooth result, since matcha tends to clump.
  • For an extra boost, I add frozen wheatgrass juice (Evergreen brand), but it’s great without it too.
  • Vanilla bean powder pairs wonderfully with matcha—1/4 teaspoon is perfect.
  • I use pure maple syrup for sweetness, about 1 to 2 teaspoons.
  • To avoid watered-down drinks, I make almond milk ice cubes.
  • I avoid taking vitamins 1-2 hours after matcha to ensure proper absorption.
  • For a fancy touch, add Coconut Whipped Cream, but I usually just blend and sip!

Liked the recipe? Then, try the Maple Cinnamon Matcha Latte Recipe too. You may love it undoubtedly!