A dairy-free matcha latte follows the same principle as any latte: make a smooth matcha base, then add milk. The main difference is that plant-based milks vary widely in flavour, sweetness and how they froth.
Start with this cup
- 2 g matcha
- 30–45 ml warm water
- 150–200 ml oat, soy, almond or another milk alternative you like
- Sweetener, optional
Sift the matcha, mix it with a splash of water until smooth, then add the remaining water. Warm or chill the milk, pour it in and taste. Add more matcha next time if the milk overwhelms it.
Choosing a milk alternative
Oat milk often gives a rounded, slightly sweet impression; soy can give a fuller body; almond brings its own noticeable flavour. Those are tasting starting points, not guarantees: brands vary, especially between sweetened and unsweetened versions. If a milk froths poorly, the drink can still taste good. Choose for flavour before foam.
For ice, make the matcha mixture first and add it to milk over a full glass of ice. The iced latte method gives a simple sequence. If you are deciding which powder to use in lattes, begin with choosing matcha by purpose.