Make this Matcha Latte Recipe – It’s Buzzy, Nutritious and Plant-Based

Get a gentle and sustainable boost of energy from this delicious matcha latte recipe.

matcha latte
Credit: Kate Gavlick

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Looking for a healthy way to start your day that doesn’t involve coffee but won’t leave you in a caffeine-less foggy funk? This plant-based matcha latte is a seriously delicious way to gently boost your energy, without the need for any fancy latte tools or equipment. With just a high-speed blender, four ingredients, and less than five minutes, this matcha latte is ready to be sipped and savored.

Buying the Ingredients for Your Matcha Latte Recipe

Unlike other tea-based lattes, which are made from steeped tea bags, this trendy beverage is made with matcha green tea powder.

The Health Benefits of Matcha Powder

green matcha powder for a matcha latte recipe
Kate GavlickCredit: Kate Gavlick

Matcha powder comes from steamed and dried whole green tea leaves, which is why this striking green powder has so many associated health benefits.

Matcha is filled with antioxidants and powerful plant compounds that have anti-carcinogenic properties, specifically their potential to induce cancer cell death and inhibit cancer cell growth, according to a 2008 review published in Chinese Medicine1. These benefits extend to cancers of the bladder, breast, colon, rectum, and prostate, according to the review. And what’s more, these antioxidants are also potent free-radical scavengers, which help to prevent and reduce damaging oxidative stress to cells and DNA.

When purchasing matcha powder, look for a USDA organic certification (we love Navitas Matcha Powder), and seek out procuts stored in a sealed, airtight container. Matcha is very light sensitive, so avoid packages that allow light in. Many tea professionals and experts, including those interviewed by NY Mag2 for its list of the top matcha powder brands, note that matcha tea powder should only come from Japan, as processing there is more consistent and leads to a better-quality final product.

Matcha powder comes in a variety of qualities, or grades. The highest grade is ceremonial, followed by classic, café, and kitchen grade. Ceremony grade boasts the highest price tag and is usually made and harvested with expert care. Kitchen grade is still of good quality, but is recommended for use in baking (like this superfood biscotti with matcha and maca), desserts, and other recipes.

For this matcha latte recipe, I suggest using classic or café matcha tea grades, which will deliver a delicious taste and still boast numerous health benefits in every sip. And if you want the iced version, make our 3-ingredient iced matcha latte recipe

Matcha Latte Kitchen Prep

how to make a matcha latte recipe
Kate GavlickCredit: Kate Gavlick

Whipping up this matcha latte couldn’t be easier. Simply warm your plant-based milk of choice (almond, cashew, soy, coconut) on the stovetop and place all other ingredients (matcha powder, coconut oil, and maple syrup) into a blender.

Using a high-speed blender helps to create the frothy goodness associated with lattes (we happen to be partial to Vitamix, yes it’s worth the price tag). Although a high-speed blender isn’t required, it helps to make this latte extra creamy and frothy.

And if you want to give your matcha latte even more of a superfood boost, you could also add a few other ingredients! Delicious and turbocharged ingredients to add include maca powder, medicinal mushrooms like chaga or reishi powder, collagen powder (try our marine collagen matcha powder we sell in the OA Shop, it’s delicious and healthful, though not vegan), adaptogenic powders like ashwaganda, or even a tablespoon of coconut butter for extra creaminess.

How to Make a Matcha Latte

hand holding a matcha latte
Kate GavlickCredit: Kate Gavlick
0 Prep

5 min. Cook

5 min. Total

1 Servings



  1. Place the milk in a saucepan on the stove, and bring to a simmer (not a full boil).
  2. In the meantime, combine the matcha powder, coconut oil, and maple syrup in a blender. Pour the hot milk into the blender, and blend on high speed for 40-50 seconds. Add more maple syrup to taste.
  3. Pour into a mug and enjoy immediately.


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Kate Gavlick is a nutritionist with a masters degree in nutrition. Hailing from Portland Oregon, and has a passion... More about Kate Gavlick