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
A cozy, herbal twist on your fall matcha latte ritual 🍂✨
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.
It’s the kind of drink you’ll crave on crisp mornings, rainy afternoons, or anytime you need a calm, cozy energy boost that still tastes like a treat.
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
- 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.
Why We Love It
This latte is the perfect balance of cozy, creamy, and slightly herbaceous. The homemade rosemary vanilla maple syrup brings the fall vibes without any artificial flavors, and it pairs beautifully with the clean, smooth taste of Matcha Nude. Plus, it’s refined sugar-free, easy to batch for the week, and totally customizable. If you’re looking for a new fall matcha ritual, this is it.
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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