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Last Updated on August 28, 2026 by Tiffany
A creamy cashew banana milk matcha latte with homemade, spiced plantain syrup matcha latte? Count me in!
Down below are all recipes, including how to make a matcha latte if you’ve never made one before! These ingredients also pair well with iced coffee, hot coffees, or even ice cream! Enjoy <3
Creamy Banana Cashew Milk
This decadent and creamy banana cashew milk is THE base for iced lattes and tastes like banana pudding ice cream!
Ingredients
- 1 Cup Cashews
- 1/2 Banana
- 1/16 Teaspoon Vanilla Bean
- 4 Medjool dates more or less, to your preference
- 3 Cups Water ~710 mL
Instructions
- Soak your cashews overnight or 15 minutes using hot water. If you're covering your cashews in hot water, be sure to cover the bowl they're in.
- Once your cashews have soaked, add all the ingredients into your blender and blend until well combined. Strain and enjoy chilled!
Homemade Plantain Syrup
This easy to make homemade plantain syrup is absolutely INCREDIBLE! Serve in iced coffee matcha lattes, or anything else you can think of!
Ingredients
- 1 VERY Ripe Plantain
- 1/4 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla
- 1/4 Cup Cane Sugar You can also use coconut or date sugar!
- 1/4 Cup Agave
- 1/2 – 3/4 Cup Water
Instructions
- Mash your plantain with a fork and put it into a pot with your sugar, agave, cinnamon, and 1/2 cup of water. *Make sure to use a VERY ripe plantain, the more ripe and black, the sweeter the syrup will be!
- Allow this to cook on medium-low for the next 7-ish minutes. After this time has passed, go ahead and add the other 1/4 cup of water and allow to simmer again for the net 3-5 minutes.
- Turn off the heat and add the vanilla. Allow the syrup to cool before straining and storing in a jar in the fridge. Enjoy with matcha lattes, iced coffee, ice cream, waffles, cocktails, or anything your heart desires!
Plantain Matcha Latte
This incredibly decadent plantain match recipe is so easy to make and combines two cultures for the ultimate Caribbean/East Asian fusion drink recipe!
Equipment
- Matcha Whisk aka a chasen
- Matcha Bowl aka a chawan
- Frother to make the cold foam
Ingredients
- 1 Plantain should be extremely ripe
- 1/2 Teaspoon Vanilla
- 1/4 – 1/2 Teaspoon Cinnamon
- 3/4 Cup Water should be separated into 1/2 cup & 1/4
- 1/4 Cup Cane Sugar can also use date or coconut sugar
- 1/4 Cup Agave
- 1 Teaspoon Matcha Powder does not have to be ceremonial
- 1/4 Cup Milk
- 2 Tablespoons Dairy Free Heavy Cream I used Country Crock brand, can potentially use coconut cream
Instructions
- First, we will prepare the plantain syrup. Mash your plantain with a fork and put it into a pot with your sugar, agave, cinnamon, and 1/2 cup of water.Allow this to cook on medium-low for the next 7-ish minutes. After this time has passed, go ahead and add the other 1/4 cup of water and allow to simmer again for the net 3-5 minutes.
- Turn off the heat and add the vanilla. Allow the syrup to cool before straining and storing in a jar. Don't toss out the plantain pulp as you can use this as a nice jam!Let your matcha whisk soak in some hot water for about 3 minutes to soften the bristle while you measure out 1 tsp of matcha. Make sure to sift so there are no clumps.
- Using your whisk, pour in 3 tablespoons of warm (NEVER BOILING) water into your matcha and which in an 'M' like motion for the next 40 seconds. A nice foam layer should appear on the top.
- Combine 1/2 tablespoon of the plantain pulp with your heavy whipping creamy and use a frother to combine for the next 60 or so seconds. *If you don't have a frother, put the plantain pulp with the heavy cream into a small mason jar and shake for the same amount of time until it has thickened!In a nice glass, pour 1/2 tablespoon (or less or more) of the syrup into the bottom followed by ice about 3/4 way full. Pour in your milk, matcha shot, and top off with the plantain cold foam and enjoy!
