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LAY HO MA everyone! This is one of my favourite all time drinks, especially in the winter. It looks beautiful and is absolutely delicious! Join me in this episode and learn how to make vegan matcha latte!

1 tsp matcha powder (I recommend getting a ceremonial grade one)
3 tbsp hot water
1 1/2 cup almond milk
2 tbsp cane sugar

1. Fill your serving cup with hot water in order to keep it warm
2. Scoop 1 tsp of matcha powder into the matcha bowl using a sieve to prevent clumps
3. Add 3 tbsp of hot water into the matcha bowl and whisk in a “w” or “m” motion
4. Add the cane sugar and almond milk into the milk jug
5. Use the steam wand from the espresso machine to heat the milk. Tip: insert the wand on an angle in order to create a swirl motion. Once the bottom of the jug is too hot to touch, steam for another 10 seconds, then its done
6. Discard the hot water in the serving cup and pour in the matcha, followed by the frothed milk

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Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

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  1. LAY HO MA everyone! I absolutely swear by higher grade matcha’s. They are much greener in colour, tastes much sweeter, and has a much creamier texture. Have you tried different grades of matcha? Comment below and let us know!

  2. OK. I’m gonna ask because I am a bit confused. I have had matcha that tastes fruity, and then I have BITTER matcha. What is it really supposed to taste like?

    1. oohhhh fruity! I don’t know why I read that as sweet. Yes! You’re 100% correct. Many cafes use powdered mixes that are quick to make and already have sweetness and flavours (like strawberry and such) pre-mixed. They’re also much less expensive and preferred in the quick service industry because the matcha is usually not a high quality one and is just masked with flavours and sweetener.

    2. +Wil Yeung hmmm makes me think the fruity flavoured one was mixed with something else then. Thanks so much for the info ☺

    3. Lol no worries….kind of short question long answer type thing. The ceremonial grade matcha is when the leaves are harvested at the peak of it growing so is the most green and has a subtle sweetness. The lower the grade from there, the bitter it becomes in taste. However, think of it as freshly roasted coffee beans, the longer you have it sit (even in a container) the less desirable it will taste.

  3. Can you show us your version of almond milk? Unless you buy the carton. The nondairy milk at store got so many ingredients in them. I prefer just nut and water. Thanks.

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