Brown Butter Matcha Latte
This is the best Brown Butter Matcha Latte recipe! It’s cozy and buttery, rich with a caramel-like sweetness and a hint of vanilla. A creamy oat milk matcha latte is sweetened with a homemade brown butter syrup to make the best drink ever.
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Why This Recipe is So Good
Iced oat milk matcha lattes are good no matter the season or the flavor combo. Everything from Strawberry Matcha Lattes to Iced Matcha Chai Lattes and Honey Lavender Matcha Lattes is delicious and the perfect afternoon pick-me-up. And this brown butter matcha latte is no different. Perfectly sweet and savory, this buttery and rich syrup makes a delicious matcha latte even better!
Brown butter is very popular and for good reason! Its rich buttery nuttiness pairs so well with almost any flavor and dish. Everything, from mashed potatoes and cookies to syrups, brown butter makes everything a bit better. It’s made simply by heating a stick of butter over the stove until it starts to foam up and get brown and toasty.
Recipe Ingredients
- Brown butter syrup – Made with 4 ingredients – butter, brown sugar, water and vanilla bean paste. It’s sweet and nutty and very buttery.
- Matcha powder – Use high-quality ceremonial-grade matcha powder. You can really taste the difference in your lattes. Ceremonial-grade matcha will have a lighter/ brighter green color with a smoother flavor. These are the two brands I enjoy: Matcha Love and Naoki. Culinary matcha is better for baking or cooking because it can have a bitter and stronger grassy flavor. I love culinary-grade matcha from this brand.
- Oat milk – This is my go-to milk for matcha lattes. It’s a great alternative to dairy milk because it’s just as creamy and delicious with a neutral flavor. I love their Barista blend.
How to Make a Brown Butter Matcha Latte
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Make brown butter syrup
Start by browning the butter by adding butter to a small pot. Heat over medium heat until the butter melts and starts to foam. This takes about 10 minutes. Stir frequently and reduce the heat if it starts to foam up too much. As soon as it starts to look golden brown remove the pot from the heat.
Next, in a medium pot, add brown sugar and water. Heat over medium heat until it reaches a gentle simmer; this takes about 10 minutes. Pour in the browned butter, including the browned bits at the bottom of the pot. Continue simmering the syrup for another 5 minutes. Remove from the heat then stir in the vanilla bean paste or extract and a pinch of salt. Allow to cool then transfer to an air-tight container or use immediately.
Make a brown butter matcha latte
In a matcha bowl, whisk together matcha powder and warm water, using a milk frother or matcha whisk until foamy and combined. Stir in 1 tablespoon of brown butter syrup.
Fill a glass halfway with ice and oat milk, then pour over the matcha mixture. Stir and enjoy!
Looking For More Recipes?
- Brown Sugar Vanilla Syrup
- Honey Lavender Simple Syrup
- Pumpkin Spice Matcha Latte
- Maple Cinnamon Oat Milk Matcha Latte
- Matcha Frappuccino
- Iced Vanilla Matcha Latte
- Sweet Potato Matcha Latte
- Brown Butter Cranberry Pecan Cookies
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Brown Butter Matcha Latte
Equipment
- Small pot
- medium pot
- Mason jar to store syrup
- Matcha bowl or small bowl
- Bamboo Matcha Whisk or electric milk frother
Ingredients
Brown butter syrup
- ½ cup butter unsalted
- 2 cups brown sugar
- 1 cup filtered water
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 pinch salt
Brown butter matcha latte
- 1 tablespoon brown butter syrup or to taste
- 1 ½ teaspoon matcha powder ceremonial grade
- 3 tablespoons warm water
- 8 ounces oat milk or your milk of choice
- Ice for serving
Instructions
Make brown butter syrup
- Start by browning the butter by adding butter to a small pot. Heat over medium heat until the butter melts and starts to foam. This takes about 10 minutes. Stir frequently and reduce the heat if it starts to foam up too much. As soon as it starts to look golden brown remove the pot from the heat.½ cup butter
- Next, in a medium pot, add brown sugar and water. Heat over medium heat until it reaches a gentle simmer; this takes about 10 minutes. Pour in the browned butter, including the browned bits at the bottom of the pot. Continue simmering the syrup for another 5 minutes. Remove from the heat then stir in the vanilla bean paste or extract and a pinch of salt. Allow to cool then transfer to an air-tight container or use immediately.2 cups brown sugar, 1 cup filtered water, 1 teaspoon vanilla bean paste or vanilla extract, 1 pinch salt
Make a brown butter matcha latte
- In a matcha bowl, whisk together matcha powder and warm water, use a milk frother or matcha whisk until foamy and combined. Stir in 1 tablespoon of brown butter syrup.1 ½ teaspoon matcha powder, 3 tablespoons warm water, 8 ounces oat milk, 1 tablespoon brown butter syrup
- Fill a glass halfway with ice and oat milk, then pour over the matcha mixture. Stir and enjoy!Ice for serving
Notes
How To Store/ Make Ahead
- Store syrup in an airtight container for up to 1 month. Reheat in the microwave or over the stove until warm. Stir before serving to reincorporate butter.
- Matcha lattes are best enjoyed immediately. If you want to make ahead, store in an air-tight container without ice.
- Use leftover brown butter syrup to flavor coffee, lattes, or serve on top of pancakes, waffles or oatmeal.
Tips and Tricks
- Brown butter: Once the butter starts to foam up, it can burn very quickly, so keep an eye on it. As soon as it starts to look golden brown, remove it from the heat so it doesn’t continue cooking.
- Syrup: It will thicken as it cools.
