Heat the milk in a saucepan over medium heat until hot (for about 3-5 minutes), stirring occasionally. Set aside.
Combine the boiling water, the matcha tea powder, the maple syrup, and the ground cinnamon in a small bowl until well mixed. I used a bamboo whisk, but feel free to use a fork, a spoon, or any other whisk you have on hand (you could also blend all the ingredients in a regular blender or add all the ingredients to a jar and shake it until well combined).
Pour the milk into a mug, add the matcha tea mixture, and stir until well combined.
Serve it warm or keep the leftovers in an airtight container in the fridge for 2-3 days. You can reheat it in the microwave or in a saucepan until warm.
Feel free to use your favorite plant milk. Soy milk is my favorite choice for this recipe, although I also really enjoy it with almond milk or coconut milk.
You can replace the maple syrup for any other kind of sweetener, or simply don’t add any if you don’t want to.
Vanilla extract and ground cinnamon are optional, but they give the matcha latte a great flavor.
If you don’t want to give it up during the summertime, you can also enjoy this delicious beverage with some ice if it’s really hot outside.