1. Whisk the matcha:
Sift the matcha powder into a bowl. Add hot (70–80 °C / 160–175 °F), not boiling, water and whisk with a matcha whisk or milk frother until smooth and frothy with no lumps.
2. Heat the plant milk:
Gently heat the plant milk in a small saucepan or milk frother. Do not boil. Stir in maple syrup or date syrup if using.
3. Protein boost option (optional):
Whisk the vegan protein powder with 2–3 tablespoons of lukewarm plant milk until completely smooth. Add this mixture to the remaining milk and froth briefly.
👉 This prevents clumping and keeps the latte creamy.
4. Chai-style option (optional):
Add cinnamon, ginger, cardamom (and any additional spices) directly to the plant milk and gently heat together. Do not boil, as spices can become bitter.
5. Extra creamy option (optional):
Blend cashew butter or light coconut milk into the warm plant milk and froth until rich and creamy.
6. Iced matcha latte option (optional):
Fill a glass with ice cubes. Pour in cold plant milk (including any selected options) and top with the prepared matcha.
7. Finish the matcha latte:
Pour the matcha into a glass, add the prepared plant milk, froth if desired, and enjoy immediately.
Nutrition Facts (approx. per serving)
- Calories: 170 kcal
- Fat: 6 g
- Carbohydrates: 18 g
- Protein: 8 g
(with protein powder, the protein content increases accordingly)
