5-ingredient matcha latte made with real vanilla bean and coconut oil for frothy, coffee-shop flavor at home.
Have you tried matcha? I think I tasted it for the first time somewhere around 2015, which sort of makes me a matcha OG. Sort of. Except it’s been around for centuries so not really.
Over the years I’ve sampled dozens of brands and tried various matcha latte-making techniques.
I’ve mixed my matcha with hot water. Swapped in steamed milk. Picked up the traditional bamboo whisk. Used a hand frother, and then a milk-frothing machine.
After all that, I feel confident this matcha latte, which requires nothing more than five ingredients and a blender, is the version I like most for the holidays.
First, it’s ideal for a crowd. You can mix up a big batch all at once in your blender, so it’s pretty simple to make if you’re having people over.
Plans for Christmas morning, anyone?
Second, you really can make this easily at home. No former barista experience required. Just the press of a button and you’re good to go.
The coconut oil and high-speed movement from the blender creates the creaminess and frothy consistency we all love from coffee shop lattes.
No fancy milk frother needed.
I scraped out one whole vanilla bean to make this matcha latte, which is roughly equivalent to about a tablespoon of extract.
The real vanilla bean adds rich flavor for the holidays, but a spoonful of extract will also work just fine if you aren’t able to find it. (I picked up whole vanilla beans in the spice aisle at my grocery store.)
I also love this matcha latte, because you can customize it in about a million different ways.
Add honey or agave if you want. Regular sugar works, too. You can also omit the sweetener completely if you prefer to go that route.
Feel free to change up the milk based on what you have around, too. I personally recommend soy or cashew for optimum creaminess, but any type of milk will work for this recipe. The texture will vary, so experiment until you find what tastes best to you.
Any way you make it, you’ll get coffee shop flavor straight out of your blender with this matcha latte.
Consider it my gift to you.
Green tea powder is blended with soy milk, coconut oil, and real vanilla bean in this creamy matcha latte recipe.
- 2 cups warm, unsweetened soy milk (or milk of choice, see note)
- 1 tablespoon coconut oil
- 2 teaspoons matcha powder
- 1 teaspoon honey or agave nectar (optional, see note)
- 1 vanilla bean, scraped (or 1 tablespoon vanilla extract, see note)
Pour soy milk, coconut oil, matcha powder, honey (or agave nectar), and vanilla into blender container. Cover and blend on high until uniformly mixed. Texture should be creamy and frothy.
Heat milk before adding to blender. Microwave 1 minute 45 seconds, or heat in a saucepan over medium heat until it just begins to bubble.
Instead of honey, use agave nectar for vegan variation.
For whole vanilla bean: Use a paring knife to slice the bean open lengthwise. Scrape out the inside with a small spoon. Discard the outer pod once you’ve removed all of the vanilla inside.