Vanilla Matcha Latte Recipe (Coffee Shop Copycat)

The vanilla matcha latte has become a staple at specialty coffee shops, and once you understand how it is made, replicating it at home is simple. The vanilla adds a warm, sweet background note that rounds out the earthy character of matcha and creates a drink that feels indulgent and refined without being too sweet or complex to make on a regular basis.

What makes the cafe version special

The key to the cafe version is how the vanilla is incorporated. Most coffee shops use a vanilla syrup, which is a simple syrup flavoured with vanilla extract or vanilla bean, rather than adding vanilla extract directly to the milk. The syrup dissolves evenly and distributes the vanilla flavour uniformly through the drink. At home, you can make a very simple vanilla syrup in five minutes, or use high-quality vanilla extract directly in the matcha concentrate with good results.

Ingredients

•      1 teaspoon matcha powder

•      60 ml warm water at 70 to 80 degrees Celsius

•      200 ml milk of your choice

•      1 teaspoon vanilla extract or 2 teaspoons vanilla syrup

•      1 to 2 teaspoons honey or simple syrup to sweeten

•      Ice for the iced version

 

How to make vanilla syrup at home

Combine half a cup of sugar with half a cup of water in a small saucepan. Heat over low heat, stirring until the sugar dissolves completely. Remove from heat and add one teaspoon of good quality vanilla extract. Let cool. Store in a sealed jar in the fridge for up to three weeks. This syrup is significantly cheaper than buying commercial flavouring syrups and produces a better result because you control the vanilla quality.

Hot version

Sift the matcha into a bowl and add the warm water. Whisk briskly in a W motion for 15 to 20 seconds until smooth. Add the vanilla extract or vanilla syrup and the sweetener to the matcha concentrate and stir to combine. Warm and froth the milk. Pour the frothed milk over the matcha, leaving the foam to add last. A dusting of matcha powder on the foam makes a nice finishing touch.

Iced version

Prepare the matcha concentrate with vanilla and sweetener as above. Let it cool briefly. Fill a glass with ice and pour in the cold milk. Pour the vanilla matcha concentrate over the back of a spoon for a layered effect. Stir before drinking.

Choosing your vanilla

Vanilla extract quality varies enormously. Cheap imitation vanilla is made from synthetic vanillin and has a flat, one-dimensional sweetness. Real vanilla extract, made from vanilla beans steeped in alcohol, has a complex warmth with floral and woody notes that lift the whole drink. It is worth spending a little more on good vanilla extract because the difference in the final drink is clearly noticeable.

Variations

Adding a pinch of cinnamon to the milk before frothing gives a warm spice note that complements the vanilla beautifully. A splash of coconut milk in the milk adds a tropical richness. A tiny pinch of salt, barely perceptible, enhances the sweetness and rounds the whole flavour profile.

Common questions

Can I use vanilla flavoured milk instead of adding vanilla separately?  Yes. Many vanilla-flavoured plant milks or dairy milks work well and save a preparation step. Check the sugar content if you are watching your intake.

Which matcha grade works best in this recipe?  A mid-range or culinary grade is ideal. The vanilla and sweetener will balance any bitterness, so you do not need to use ceremonial grade unless you prefer it.

How do I stop the matcha from sinking to the bottom?  Whisk the matcha concentrate thoroughly until completely smooth before adding to the drink. Any remaining undissolved powder will settle. Complete dissolution is the solution.

For a reliable matcha that performs well in flavoured lattes, Matcha BD stocks several grades available with nationwide delivery and cash on delivery.