Iced Vanilla Sea Salt Matcha Latte Recipe
by Jenki
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Easy
Sweet, salty and silky, with almond milk and homemade vanilla syrup. You’ll want to keep a jar of the syrup ready in your fridge – it makes enough for about 10 drinks
Ingredients for Iced Vanilla Sea Salt Matcha Latte Serves: 1
- ice
- 200ml almond milk
- 1 Matcha Shot
Ingredients for Vanilla Syrup
- 100g caster sugar
- 100ml water
- ½ teaspoon vanilla bean paste (or seeds from ½ vanilla pod)
- 2 teaspoons flaky sea salt
How to make Iced Vanilla Sea Salt Matcha Latte
- To make the syrup, combine all the ingredients in a saucepan gently over a low-medium heat until simmering, this should only take 3–4 minutes. Stir when everything is dissolved. Allow to cool completely, then transfer to a bottle or jar and store in the refrigerator until needed. The syrup will keep for two weeks in the fridge.
- To make the latte, fill a glass with ice. Add the almond milk and 20 ml (1½ tablespoons) of the vanilla syrup, and stir.
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Pour the matcha shot over the top and serve.
About the author
JENKI was founded in 2020 by Claudia and Otto Boyer and has redefined the daily ritual of Londoners with six iconic matcha bars across Selfridges, Spitalfields, Covent Garden, Borough Market, Canary Wharf and Battersea Power Station.
JENKI works closely with family-run farms across Japan, including long-standing partners in Uji, Kyoto, who have supplied matcha since the brand’s inception. Each harvest is shade-grown, carefully picked and finely ground to produce an exceptionally smooth, vibrant and balanced powder, the hallmark of high-quality matcha.
