Enhancing your matcha latte: syrups, spices & flavourings

What is the best way to sweeten a matcha latte?
Matcha has a delicate, layered flavour, so liquid natural sweeteners work especially well. They dissolve smoothly in both warm and cold drinks without leaving any grains behind. Agave syrup and rice syrup are popular because their flavour is fairly neutral, softening the tartness of the matcha without changing its character. For a maltier or more caramel-like note, maple syrup, date syrup or coconut blossom sugar are good options.

Which spices go well with matcha?
Matcha pairs surprisingly well with warm, sweet spices. A little fine Ceylon cinnamon or cardamom adds gentle depth to the drink. Matcha chai latte is also a popular café-style variation, combining the slightly tart green tea flavour with classic chai spices such as ginger, cloves, cinnamon and cardamom. It is an especially comforting choice in the colder months.

How should extracts such as vanilla be used in a matcha latte?
Aromatic extracts are highly concentrated, so a tiny amount is enough. High-quality Bourbon vanilla extract is a classic choice, as vanilla enhances the creaminess of frothed milk and softens matcha’s bitter notes. Add the extract when whisking the matcha powder with warm water so the aroma blends evenly with the tea before the milk is poured in.

Can matcha latte be sweetened without sugar?
Yes. For a lower-calorie option or an alternative to standard sugar, sweeteners such as erythritol or xylitol, also known as birch sugar, can be used. As these have a similar crystal structure to sugar, they should be dissolved fully in the warm matcha water first. Liquid alternatives also work well and help prevent fine crystals from settling at the bottom of the bowl.