This healthy almond milk matcha latte takes only 5 minutes to make and tastes just like you ordered it from a fancy coffee shop. The perfect balance of matcha flavor with creamy, frothed almond milk, sweetened with maple syrup and a dash of vanilla extract. A low calorie, vegan matcha latte that any matcha lover will enjoy.
Why this is the best almond milk matcha latte
- It takes 5 minutes to make. This is one of the fastest lattes to make, making it great for busy mornings.
- It tastes just like you got it from a coffee shop. It is SO creamy and addictive, you will want to make this drink every day.
- It’s healthy + vegan. Each cup has only 114 calories, which is much less than regular, sugary lattes.
- Matcha Powder: Matcha powders vary widely in quality. For lattes, use a good quality culinary grade matcha powder.
- Almond Milk: Choose an almond milk brand that has a higher quantity of fat. This will froth better, making a creamier latte.
Use a matcha whisk to mix the hot water and matcha powder together in the bottom of a latte cup. Fully dissolve the matcha powder.
Add in the vanilla extract and maple syrup.
Froth the almond milk using a handheld frother. Then microwave the milk until it is hot.
Pour the milk over the matcha mixture and scoop the remaining foam on top of the latte.
Technically, you could, but the latte will not taste as good. This is because almond milk doesn’t froth as well when it’s hot. By frothing it first when cold, then microwaving it and adding it to the latte, it makes a much creamier matcha drink.
A matcha whisk is a special bamboo whisk used to mix matcha and water together. Without a whisk, it is difficult to properly dissolve matcha in water without leaving little clumps. A whisk makes for a creamier drink and is worth the investment if you drink matcha regularly.
- Use cold almond milk when frothing. Cold almond milk froths much better than warm almond milk. Always make sure to froth the milk before you heat it up for a latte.
- Keep the frother submerged in the milk. While frothing the milk, don’t bring the frother up to the surface of the mix. This will introduce too much air, forming large bubbles in the foam, rather than a thick, creamy micro-bubbly foam.