Low Sodium Classic Matcha Latte
There is something deeply satisfying about a well-made matcha latte, and this version delivers that smooth, earthy richness you'd expect from a specialty café — right from your own kitchen. Ceremonial-grade matcha is the star here, bringing a vibrant green color and a clean, grassy sweetness that lower-grade powders simply can't match. Sifting the powder and whisking it with water at exactly the right temperature keeps the flavor mellow and bright, avoiding the bitter edge that comes from using water that's too hot. Whole milk adds a creamy body, and a touch of honey or maple syrup rounds everything out without overpowering the matcha itself. Because the sweetness comes entirely from natural sources and every ingredient is straightforward and whole, this is a drink you can feel genuinely good about. No hidden additives, no mystery syrups — just a beautifully layered, frothy cup that's as calming to make as it is to drink.
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Learn more →Ingredients
1 serving
- 1 tsp ceremonial-grade matcha powder
- 2 tbsp hot water (175°f / 80°c — not boiling)
- 1 cup whole milk
- 1–2 tsp honey or maple syrup, to taste
Instructions
- 1
Sift the matcha powder through a fine-mesh sieve into a small bowl or matcha bowl to break up any clumps.
- 2
Pour the hot water (175°F / 80°C) over the sifted matcha. Using a bamboo matcha whisk or small wire whisk, whisk in a brisk zigzag motion until the matcha is fully dissolved and a thin layer of fine foam forms on the surface, about 30–45 seconds.
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