• Arpine Kostandyan

Vanilla Matcha Latte

Matcha is a powdered green tea that is made by milling of a tea plant, the Camellia Sinensis. It is traditionally used in Japanese tea ceremonies. It is full of antioxidants and has a very mild flavor. There are a few grades of matcha. For beverages I prefer using the ceremonial grade which is the highest quality and the most expensive. The good quality matcha should have a bright green color as opposed to dull yellowish color and usually comes in tins. It's best to store the matcha in a tin container in a dark place as it is very sensitive to light and might degrade quickly if not stored proplerly.


1 Cup plant milk (Oatly Barista edition is my favorite for this recipe)

1/2 tsp Ceremonial Grade matcha powder

1/4 tsp vanilla extract

1 date (optional)

2 tsp water


First use a strainer to sift the matcha powder. This step is optional but it helps with the clumping. In a cup combine matcha powder with water and mix it with the bamboo matcha whisk or a fork. Whisk it slowly into a clump free paste. In a high speed blender combine plant milk with the pitted date and vanilla and blend well (if you are using a high quality ceremonial grade matcha, you won't need any sweetener at all as the matcha should be naturally sweet and not bitter). Warm up the plant milk on a stovetop and use the frother to froth. Pour the milk into the matcha mixture slowly and enjoy! So delicious and easy.

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Here I share vegan travel and whole food plant based recipes and topics related to veganism.

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