This hot matcha latte will give you the boost you need to conquer the day, and it’s just as creamy and delicious as the kind you buy at the coffeehouse!
This matcha latte is a cozy, creamy, soothing drink made from finely ground tea leaves and steamed dairy-free milk. While other types of tea leaves are steeped in hot water and then removed, matcha powder is whisked into the water, so you’re not just drinking flavoured water but the actual, antioxidant-rich tea leaves! If you love an iced matcha latte in the warmer months, this hot version is perfect for cooler weather.
What’s So Great About This Hot Matcha Latte Recipe
- Energy boosting. Matcha contains a gentle boost of caffeine, and it’s the perfect way to start a chilly morning.
- Budget-friendly. Make a perfect matcha latte that tastes just like the coffeehouse version, for a fraction of the price!
- Warm and soothing. Wrap your hands around a mug of steamy, frothy matcha and feel the stress melt away. It’s a delicious drink any time of the day.
- Easy to make. I’m sharing my tried-and-tested tips for making the best matcha latte at home, from choosing the right matcha to a step-by-step tutorial.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Ceremonial-grade matcha – This type of matcha is specifically for brewing. See below for more details. I also recommend buying matcha from Japan, as it’s more consistent in quality and flavour. This is the matcha brand I use to make lattes.
- Hot water – If you have a kitchen thermometer, use it here! You’ll want the water to be around 175ºF for a perfect matcha brew.
- Maple syrup or agave – Or whichever sweetener you prefer.
- Vegan milk – Use any variety you like; plain plant milk lets the earthy matcha flavour take centre stage, while a vanilla milk adds a subtle hint of vanilla flavour that’s quite nice too!
Ceremonial-Grade Matcha vs. Other Kinds
You want to use ceremonial-grade matcha to make this hot matcha latte. Ceremonial-grade matcha is the highest quality and best variety for drinking. It’s made from the youngest, first-picked tea leaves and buds. Culinary-grade matcha is meant for cooking and baking since it has a stronger flavour— I use it in my matcha chia pudding recipe.
How to Make a Matcha Latte At Home
A small bowl or wide mug will work for making matcha lattes, but if you enjoy this recipe and find yourself making it often, you might want to buy a matcha bowl. Once you have your ingredients and equipment, making a hot matcha latte is easy:
Combine the matcha with hot water.
- Prepare the matcha base. In a large mug or matcha bowl, combine the matcha powder and hot water. Whisk the water and matcha together by moving back and forth in an M motion for at least 15 seconds, or until there are no lumps and the mixture is frothy.
- Add sweetener. At this point, whisk in the maple syrup, agave, or your choice of sweetener.
Add the matcha to your mug.
- Warm the milk. Heat your milk in a frother, in a bowl in the microwave, or on the stovetop. Once warmed, froth the milk with a handheld frother or in a mason jar by shaking it vigorously.
- Combine and enjoy. Pour the milk into your matcha mug, stirring to combine.
Do I Really Need the Matcha Whisk?
While you can use a small kitchen whisk to make matcha, I highly recommend investing in a traditional Japanese matcha whisk, called a chasen, if you plan to make it often. Look for a whisk that is handmade with pesticide-free bamboo.
- What’s the difference? Unlike a standard metal whisk, matcha whisks are designed specifically for making matcha powder foam when whisked into hot water.
- Which one should I buy? This is the bamboo whisk, chashaku, and sifter set that I use; a chashaku is a small scoop that holds the perfect amount of matcha powder for a single serving.
Tips for a Perfect Matcha Latte
- Don’t overheat the water or milk. This is important! Very hot water will make the matcha bitter.
- Use properly-stored matcha. Many matcha experts recommend storing an opened container of matcha in the refrigerator to keep it from oxidizing. Whether or not you do that, it’s important to keep matcha away from heat, moisture, light, and air.
- Drink immediately. Matcha powder doesn’t dissolve in water; instead, it’s suspended in water, which means that as you let your matcha latte sit, the matcha powder will begin to settle at the bottom.
Try These Variations
Along with my iced matcha latte linked earlier in the post, these are some other matcha variations that you can try:
- Pumpkin spice. Make a pumpkin spice matcha latte and add one teaspoon of pumpkin pie spice to this recipe, or one tablespoon of pumpkin spice syrup as the sweetener.
- Whipped. Try this Dalgona-style whipped matcha latte . It’s also vegan!
How to Store
- Refrigerate (if you have to). As mentioned above, matcha lattes are meant for enjoying right away, not refrigerating for later. If you can’t finish your latte in one sitting, you can pop it in the fridge for a day.
- Enjoy chilled, or reheat. The leftover latte is best to drink it chilled, but if you want to reheat it, do so in a saucepan set over low heat to prevent it from getting too hot, which causes matcha to become bitter. Whisk or froth the latte again before drinking.
More Cozy Drink Recipes
- Golden Milk
- Pumpkin Spice Latte
- Dirty Chai Latte
- Vegan Hot Chocolate
Ingredients
- ½ teaspoon to 2 teaspoons ceremonial grade matcha
- 1 tablespoon hot water , heated to 175°F
- 1 teaspoon maple syrup or agave up to a tablespoon , up to your sweetness preference
- 1 cup vegan milk , hot or warmed
Instructions
- In your matcha mug, mix the matcha and the hot water together with a bamboo whisk to remove any clumps, moving back and forth in an M motion for at least 15 seconds until combined and frothy. Stir in the maple syrup or agave and combine once again.
- Heat your milk (in a frother, in a bowl in the microwave or any other method) and froth your milk with a handheld frother or in a mason jar by shaking it vigorously.
- Pour your milk into your matcha mug, swirling or stirring slightly to combine everything. You could also choose to froth the milk as you’re pouring it in. Enjoy!
- Alternatively, blend everything together in a blender
Notes
Matcha Latte
Ingredients
- ½ teaspoon to 2 teaspoons ceremonial grade matcha
- 1 tablespoon hot water heated to 175°F
- 1 teaspoon maple syrup or agave up to a tablespoon up to your sweetness preference
- 1 cup vegan milk hot or warmed
Instructions
- In your matcha mug, mix the matcha and the hot water together with a bamboo whisk to remove any clumps, moving back and forth in an M motion for at least 15 seconds until combined and frothy. Stir in the maple syrup or agave and combine once again.
- Heat your milk (in a frother, in a bowl in the microwave or any other method) and froth your milk with a handheld frother or in a mason jar by shaking it vigorously.
- Pour your milk into your matcha mug, swirling or stirring slightly to combine everything. You could also choose to froth the milk as you’re pouring it in. Enjoy!
- Alternatively, blend everything together in a blender
Notes
Nutrition
Matcha Latte https://jessicainthekitchen.com/hot-matcha-latte/ March 30, 2022
These Gluten-Free Vegan Strawberry Pancakes are fluffy, sweet, and studded with fresh strawberries! Not only are they quick and easy, they also freeze beautifully, making them perfect for meal prep.
When you can make pancakes that are gluten-free, vegan, and ridiculously light and fluffy, you know you have a winner. While my classic Vegan Pancakes are a staple in my household, I wanted to add some fresh flavour to the mix, and that’s how these gluten-free vegan strawberry pancakes were born.
Every bite is loaded with chopped ripe strawberries, which lends these pancakes natural sweetness and bright berry flavour.
But taste and texture aren’t the only reason to make these pancakes! They’re also a hearty, satisfying breakfast. Traditional pancakes don’t have much staying power when it comes to fueling you through the morning, but these pancakes have added protein to give your breakfast an energy boost. (To amp up the protein even more, serve your pancakes alongside some tempeh bacon !)
Looking for more easy strawberry breakfast recipes? Check out Strawberry Coconut Overnight Oats – you’ll be so glad you did!
Why You’ll Love These Strawberry Pancakes
There’s no better way to start your day than with a stack of fluffy strawberry pancakes! Here’s why:
- Lots of sweet flavor. These vegan gluten free pancakes are filled with fresh strawberries, cinnamon, maple syrup, and more!
- Great texture. Strawberry pancakes are soft and fluffy on the inside, with a thin, crisp golden brown layer on the outside.
- Easy. All you really have to do is stir the batter together, cook and flip the pancakes on the stove or griddle, and then enjoy!
Gluten-Free Pancakes vs Traditional Pancakes
These pancakes don’t taste all that different from traditional pancakes, but it depends on the type of flour you use. For example, if you use oat flour, you’ll find that your pancakes have a slight oat flavor to them.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Gluten-Free Baking Flour or Ground Oats – You can grind the oats in a food processor or coffee grinder.
- Flax Egg or Egg Replacement – Here’s how to make a flax egg .
- Baking Powder – Baking powder is a chemical leavener that forms bubbles in the pancake batter. These bubbles are what make pancakes light and fluffy.
- Salt – To balance out and enhance the sweetness.
- Maple Syrup – Use this both in the pancake batter AND on top of your pancakes!
- Silk Protein Nutmilk – Or another high-protein plant milk.
- Lemon Juice or Apple Cider Vinegar – You’ll use this to make vegan buttermilk.
- Ground Cinnamon – This is optional, but it adds a warm, cozy flavor to the pancakes.
- Chopped Strawberries – Fresh is best, but frozen will work too; let them thaw first.
When Should I Wash My Strawberries?
Don’t wash strawberries when you bring them home from the grocery store! Instead, wash them just before you’re ready to use them. For this recipe, I recommend drying them too, which prevents excess moisture in the batter.
How to Make Vegan Gluten-Free Strawberry Pancakes
Here’s how to make sweet, fluffy strawberry pancakes for breakfast!
- Make the vegan buttermilk. Combine the plant milk and lemon juice or vinegar in a small bowl or measuring cup. Let this mixture sit for about 5 minutes, or until it thickens slightly.
- Combine the dry ingredients. In a large mixing bowl, whisk the gluten-free flour, baking powder, salt, and cinnamon.
- Finish the batter. Add the flax egg, maple syrup, and vegan buttermilk to the dry ingredients and whisk until just combined. Fold in the strawberries.
- Preheat the cooking surface. Heat a griddle pan or cast iron skillet over medium heat and brush it with coconut oil or vegan butter.
- Cook the pancakes. Pour about ¼ cup of batter onto the cooking surface for one pancake. Once bubbles start to form on the top of the pancake, cook for 2 to 4 minutes more, then carefully flip and cook the other side. Repeat with the remaining batter.
- Serve . Place the cooked pancakes on plates and serve hot with a drizzle of maple syrup!
Tips for Success
Gluten-free pancakes require a little extra care! Here’s what you’ll need to do to make sure they turn out perfect.
- Ensure that the baking powder and flax meal are fresh. I found this out the hard way! Both of these ingredients are key for fluffy gluten-free pancakes. Test your baking powder with hot water (it should foam); your flax meal should be stored in the refrigerator and replaced after 4 months.
- Don’t over-mix the batter. Even though there is no gluten in the batter, it will get gummy if you over-mix. It’s better to have a few small lumps of flour in the bowl than to mix the batter too much.
- Cook the pancakes well on both sides . There’s less room for error when it comes to gluten-free pancakes, so don’t try to rush the cooking—they do need a full 2 to 4 minutes on each side.
What Goes With Vegan Gluten-Free Pancakes?
Wondering what to top your vegan strawberry pancakes with, or what to serve on the side? These are my go-to options:
- Fresh Fruit – Strawberries, blueberries, raspberries, blackberries, apple slices, etc. are all good choices.
- Vegan Whipped Cream – Coconut Whipped Cream is so easy to make and can be ready in 10 minutes!
- Other Toppings – You could add more maple syrup, vegan chocolate chips, vegan jam, and more!
How to Store and Reheat Leftovers
If you have leftover strawberry pancakes, you can pop them in an airtight container and keep them in the refrigerator for up to 5 days. They can be reheated in the microwave or in a 350ºF oven for about 10 minutes. To keep them from drying out, place them on a sheet pan and cover it with foil.
Can I Freeze These Strawberry Pancakes?
You can freeze these pancakes for up to 3 months. Store them in an airtight container or freezer bag with parchment paper between the layers.
Ingredients
Fluffy Vegan Strawberry Pancakes (Gluten Free)
- 1 1/4 cups gluten free baking flour , or oats ground in a food processor or in a coffee grinder
- 1 flax egg , or vegan egg substitute
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon maple syrup
- 1 cup Silk Protein Nutmilk + two teaspoons lemon juice or apple cider vinegar
- 1/4 teaspoon ground cinnamon , optional
- 1/2 cup chopped strawberries
Instructions
Fluffy Vegan Strawberry Pancakes
- Mix the Silk Protein Nutmilk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside – this will make the vegan buttermilk.
- In a large bowl, whisk the gluten free flour, baking powder, salt and cinnamon. Add the flax egg, maple syrup and the vegan buttermilk mixture and whisk until JUST combined and smooth. Don’t over-mix or you’ll get gummy pancakes. It’s okay if there are lumps. Fold in the strawberries. The batter will thicken slightly while you wait for the griddle pan to heat up.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2-4 more minutes and then flip the pancakes over. Cook for about 2-4 more minutes until batter is cooked through.
- Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
Notes
- One of the main things I’ve found when making pancakes is that overmixing your batter with gluten-free flour will lead to gummy pancakes! Even though there is no gluten in the dough, it still causes this. You want to mix your batter until it’s just combined and there aren’t any flour streaks. Lumps are totally fine (which is different from CLUMPS of flour).
- Another tip when making gluten-free pancakes is to allow the pancakes to cook properly on both sides. I find with regular flour pancakes you can speed up cooking times but with GF pancakes, really cook them for 2-4 minutes on both sides.
- Ensure both your baking powder and your flax meal is fresh! I found this out the hard way after 4 batches of pancakes haha! They play a huge role here in ensuring you get fluffy and delicious pancakes, so ensure they’re fresh. Test your baking powder with hot water separately (it should foam) and your flax meal should always be replaced after 4 months and always stored in the fridge.
- How to store: If you have leftover strawberry pancakes, you can pop them in an airtight container and keep them in the refrigerator for up to 5 days. They can be reheated in the microwave or in a 350ºF oven for about 10 minutes. To keep them from drying out, place them on a sheet pan and cover it with foil.
- How to freeze: You can freeze these pancakes for up to 3 months. Store them in an airtight container or freezer bag with parchment paper between the layers.
