Here I’m sharing my favorite way to prepare delicious Vegan Matcha Latte!

Before you start, is worth to emphasize some interesting fact:
“German researchers found that casein found in dairy milk binds to the delicate catechins in green tea, inhibiting the absorption. This means that you may want to skip the dairy milk in your matcha recipes and instead use soy, almond or rice milks, which are casein free.”

So Folks, Non-Dairy Milk only 🙂


1 cup non-dairy milk (cashew or almond are my preference)
1/3 cup water (for a creamier latte, you may use more or 100% non-dairy milk as the liquid)
2 tsp matcha green tea
Sweetener to taste – I love honey!


Bring water to a slow boil in a small sauce pot. Add water to blender. Turn blender on low and add in the matcha while blender is blending. Remember that 80 celcius is an absolute maximum temperature for your matcha! Otherwise you will lose helth benefits which matcha brings!

Warm non-dairy milk to just under boiling, in same sauce pot. Note: Microwave can be used as well for faster heating of water and milk – just do not place green tea in the microwave)
Pour the warmed non-dairy milk into the blender and add sweetener as well. Blend for a 1,5 minutes for whip air into the latte and help foam form.

Pour blended liquid into a mug or cup, and Enjoy!