Plantain Matcha Latte

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Last Updated on August 13, 2025 by Tiffany

If you’re from the Caribbean or Africa or anywhere in between, I guarantee you will LOVE this Plantain Matcha Latte! Made with a decadent plantain syrup, this matcha latte is incredible!

I’ve already made this for some of my friends and they LOVED it! I do have to say it’s one of my favorite matcha recipes I’ve ever created. It is the perfect Caribbean/Japanese fusion recipe with flavors that work so well together!

What is Matcha and Why Should I drink it?

Matcha is an ancient powdered green tea that originated in China and was popularised by Japan thousands of years ago.

Even though it is trending in the western hemisphere, it’s important to remember this is not a “new” drink.

Matcha belongs to the green tea family. It quite literally is green tea- but the entire leaf haas been crushed into a fine powder.

This allows more vitamins to be absorbed to the body compared to just seeping the tea leaves. Matcha powder is also high in a compound called L-theanine which allows the caffeine to be absorbed without causing a crash or jitters. It actually helps to promote a better sleep.

I drink one cup a day with homemade milk. It seriously provides a much cleaner energy compared to coffee and even helps my anxiety levels!

What You’ll Need- Plantain Matcha Latte

Ripe Plantain– The riper and more black, the better
Matcha Powder– (does not need to be a ceremonial grade but the matcha should not be a brown color)
Dairy Free Heavy Cream- To make the cold foam! Can potentially be replaced with coconut cream
Vanilla
Cinnamon
Sugar
Agave
Water
Milk Of Choice

How to make a Plantain Matcha Latte

Step One:

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.

Step Two:

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.

Step Three:

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.

Step Four:

Combine 1/2 – 1 tablespoon of the plantain pulp with your heavy whipping creamy and use a frother to combine for the next 60 or so seconds.

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!

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Plantain Matcha Latte

Tiffany

This incredibly decadent plantain match recipe is so easy to make and combines two cultures for the ultimate Caribbean/East Asian fusion drink recipe!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Drinks

Cuisine Jamaican, Japanese

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!