Rosemary Vanilla Matcha Latte
Rated 4.0 stars by 1 users
Servings
1 latte (plus syrup for 6–12 servings)
Prep Time
5 minutes
Cook Time
15 minutes
Move over, pumpkin spice - there’s a new cozy queen in town. This Rosemary Vanilla Matcha Latte is what we’re sipping all autumn long. It’s sweetened with a homemade rosemary vanilla infused maple syrup (read: next-level flavor), balanced with creamy plant milk, and powered by our smooth, organic Matcha Nude.
Why You'll Love It:
- Cozy, creamy, and lightly herbaceous with a unique rosemary vanilla twist
- Made with refined sugar-free ingredients and easy to batch ahead
- Customizable and perfect for a cozy fall matcha ritual 🍵
This recipe was created by our dear friend Lee of The Rogue Brussel Sprout for Matcha Nude.
Ingredients
- ¼ cup water
- ¼ cup real maple syrup
- 1 large sprig fresh rosemary
- 1 whole vanilla bean, split
- 1 cup unsweetened milk of choice (vegan if desired)
- 1–2 tsp rosemary vanilla infused maple syrup (to taste)
-
½ tsp Matcha Nude First Whisk matcha
- Optional: rosemary sprig for garnish
For the Rosemary Vanilla Infused Maple Syrup (makes 6–12 servings)
For the Rosemary Vanilla Matcha Latte (makes 1 latte)
Directions
Make the Infused Syrup:
In a small pot, combine water, maple syrup, rosemary, and split vanilla bean. Bring to a low boil, then reduce heat and simmer until reduced by half. The texture should be similar to the original maple syrup.
- Strain the syrup through a fine-mesh sieve into a jar. Save the rosemary and vanilla bean for baking! (Hint: chop finely and use in cookies or shortbread).
Store infused syrup in a sealed container in the fridge for up to 2 weeks.
For the Latte:
Heat the milk in a small saucepan or microwave-safe mug. Stir in 1–2 tsp rosemary vanilla syrup, depending on your sweetness preference.
- In a separate small bowl, whisk matcha with a splash of warm water until smooth.
- Pour the flavored milk into a mug, then top with the matcha shot. Garnish with a rosemary sprig if desired and sip immediately.
Recipe Note
Make it your own
- Any unsweetened plant-based milk works beautifully — we love oat, almond, or cashew for a creamy texture.
- Want it iced? Let the syrup cool, then pour over ice with chilled milk and matcha.
- For a fancier moment, froth the milk before pouring to give your latte a café-style top.
- Try the infused maple syrup in other recipes too—over oatmeal, pancakes, baked apples, or even fall cocktails.
Looking for more cozy matcha drinks?
Explore our recipe collection for matcha-powered lattes, mocktails, smoothies, and more ways to sip through the seasons.
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