Strong & Vibrant Instant Matcha Syrup | Café-Style Concentrate for Lattes

This deep green matcha syrup delivers a bold, earthy flavor and instant energy boost — just pour, stir, and top with your favorite plant milk for a café-quality latte anytime.

Ingredients

1/2 cup Water

1/2 cup Agave Syrup (or maple syrup for caramel undertones)

4 Tablespoons Matcha Powder (yes, that’s 12 teaspoons! sifted for smoothness)

1/2 tsp Vanilla Extract (optional but softens bitterness)

Pinch of Fine Sea Salt

Every time I made matcha, I’d whisk the powder with a spoonful of agave — but I wanted an instant version that was already perfectly balanced and strong. This syrup became my weekday secret weapon.

Now when I want a latte, I just pour a tablespoon into my glass, add water, and top with milk. It’s rich, bold, and has that same ceremonial-grade flavor you’d find in a fancy café — without the price tag.

Instructions

In a small saucepan, gently warm the water and agave over low heat — just until they blend.

In a bowl, whisk matcha powder with 3 tablespoons of the warm syrup mixture to make a silky paste (this keeps it lump-free).

Pour that paste back into the pan and whisk until everything looks uniform, smooth, and rich green.

Remove from heat, stir in vanilla and salt, then cool completely.

Pour into a clean glass jar or small squeeze bottle. Store in the fridge up to 2 weeks. Shake before each use.

To Serve

Iced Latte: Add 1 tablespoon syrup to ¾ cup cold water. Stir or whisk, then top with oat or soy milk and ice.

Hot Latte: Mix 1 tablespoon syrup into ¼ cup hot water, then add ½–¾ cup steamed plant milk.

Pro Tip: For a Starbucks-level creamy matcha, blend it with ice and milk for 20 seconds.

Other Ideas

Drizzle over chia pudding, vegan yogurt, or even pancakes for a matcha drizzle moment.

Storage

Refrigerate up to 2 weeks. Shake well before each use — matcha tends to settle slightly, which is totally normal.

Makes: about ¾ cup (6–8 very strong servings)

Shelf life: 1–2 weeks refrigerated