matcha soy latte

Matcha Soy Latte

I love everything with matcha or green tea taste. I used to think that taking the green tea option was a healthier choice over chocolate flavors. Which in the end is not quite true as both has sugars, when store-bought, in cookies or lattes.

But when making it yourself it changes everything. You can control the (natural!) sugar amount, make it dairy or dairy-free, the amount of green tea powder or matcha. In this recipe use soy milk as my creamer of choice, especially since I’m a proud owner of the Hurom slow juicer, I love to juice beans and all sorts of nuts like almond and cashews. So it was a no brainer to make this healthy comforting Matcha Soy Latte using my own soy milk. Feel free to use any milk of choice.

You can find my Green Tea cookies recipe here for more Green Tea inspirations. And read all about the food facts on this magic green powder here.

Matcha Soy Latte

Serves 1 Liter when making your own matcha latte.


  • 2 cups dry organic soybeans
  • 4-6 cups of filtered water
  • 1 tablespoon green tea powder
  • 2 sachets of stevia or any kind of natural sugars (palm, coconut, maple, agave.)


  1. Soak 2 cups of soybeans overnight.
  2. Drain and rinse soybeans and cook the beans until it’s cooked and soften a little bit.
  3. Transfer the cooked soybeans in the Hurom slow juicer together with 4 cups or more of filtered water.
  4. The result is a nice homemade fresh soybean milk. Depending on how much water you add during the process, the milk is either thick or more watery.
  5. Skip this step when using store-bought milk.
  6. Mix matcha powder with 1/2 cup of hot water (not boiling) and whisk until it’s free of lumps and the texture is smooth and creamy.
  7. If using store-bought milk for a single-serve use 1/2 tsp matcha powder and continue with the following steps.
  8. Add matcha mixture with soymilk and sweetener of choice.
  9. Enjoy your matcha cold or hot and feel refreshed and nourished.

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