Matcha Almond Milk Latte Cocktail Recipe

Craving a creamy latte but want something different? I get it. I love mixing the earthy punch of matcha with smooth almond milk and just a splash of spirit for a drink that’s both refreshing and a little comforting. This Matcha Almond Milk Latte Cocktail is my go-to when I want a balanced drink that works for slow mornings or laid-back evenings.

The almond milk really softens the bold matcha without drowning it out. Somehow, the cocktail feels light, but there’s still enough depth to make every sip interesting.

It’s honestly pretty easy to make, and the end result looks (and tastes) like you put in way more effort than you did.

I’ll walk you through how I make it, step by step—from picking the right ingredients to mixing everything up. I’ll even try to describe how it tastes once it’s in the glass, so you know what you’re getting into.

Matcha Almond Milk Latte Cocktail Recipe

There’s something about the way smooth almond milk and bright green matcha come together—creamy, earthy, and just a little sweet. Adding a cocktail twist makes it even more refreshing.

Equipment

• Bamboo whisk (chasen) or a matcha whisk for blending the powder
• Small bowl for whisking the matcha
• Measuring spoons for accuracy
• Electric milk frother or handheld frother for almond milk
• Cocktail shaker with lid
• Tall glass or cocktail glass for serving
• Strainer if shaking with ice
• Spoon for stirring sweetener

I honestly think a bamboo whisk creates the smoothest matcha, but if I’m in a rush, a small frother does the trick. The cocktail shaker makes everything chilly and blends the flavors nicely.

Ingredients

• 1 teaspoon ceremonial matcha powder
• 3/4 cup unsweetened almond milk (oat or coconut milk works if you prefer)
• 1–2 teaspoons maple syrup or simple syrup (add more or less, up to you)
• 1 shot (1.5 oz) of vodka or gin (totally optional)
• Ice cubes
• Pinch of stevia (optional, for extra sweetness)

Ceremonial matcha just tastes smoother and less bitter, in my opinion. Almond milk keeps things light, but if I’m craving something richer, I swap in oat milk. Maple syrup gives a cozy sweetness that balances the earthy matcha.

Instructions

• Sift the matcha powder into a small bowl to get rid of clumps.
• Add 2 tablespoons of hot (not boiling) water and whisk with a bamboo whisk until it’s frothy.
• Froth the almond milk with an electric frother until it’s warm and foamy.
• Toss ice, frothed almond milk, whisked matcha, sweetener, and vodka or gin (if using) into a cocktail shaker.
• Shake for about 15–20 seconds until it’s nice and cold.
• Strain into a tall glass or cocktail glass with ice.
• Give it a gentle stir and tweak the sweetness if you want.

I always check that the water isn’t too hot—boiling water just ruins the matcha with bitterness. Shaking with ice chills the drink fast and keeps it smooth without watering it down much.

Notes

Almond milk gives a nutty flavor, but oat milk makes the drink thicker and a bit creamier. Coconut milk adds a mellow sweetness, so I usually cut back on syrup if I use it.

Sometimes I skip the alcohol and just enjoy it as a chilled latte. If I want something a little stronger, I’ll add a splash of coffee liqueur instead of vodka.

Adjusting the sweetness is super easy. Maple syrup brings a rich flavor, while simple syrup blends in quickly. If I’m watching calories, I’ll use just a pinch of stevia—any more and it’s too much.

Tasting Notes

That first sip? It’s smooth and surprisingly light. I love how the creamy almond milk takes the edge off the green tea powder—makes it really easy to drink.

You can really pick up on the ceremonial grade matcha here. Those earthy, grassy notes come through, and there’s this natural sweetness, especially when it’s cold, kind of like an iced matcha latte.

There’s a subtle nutty flavor from the almond milk. It rounds out the matcha’s sharpness and gives the whole thing a fuller feel.

The drink ends up tasting both refreshing and calming. I appreciate that it brings those antioxidants from the matcha, yet still feels like a treat.

When I whip up this matcha latte recipe, I notice the flavors stay pretty well balanced. The almond milk keeps everything silky, and the matcha still tastes bright and clean.

I like sipping it slowly. As it warms up a bit in my glass, those layers—earthy, nutty, and a little sweet—really start to pop.