Almond Free Classic Matcha Latte
That first sip of a properly made matcha latte is something else — earthy, creamy, and just sweet enough to feel like a genuine treat. Café versions can be hit or miss, and store-bought bottled options often sneak in additives or alternative milks that don't always agree with every diet. This one keeps things beautifully simple: ceremonial-grade matcha, whole milk, and a touch of honey or maple syrup, nothing more. The technique matters here — sifting the matcha and whisking it with water at the right temperature (not boiling) is what gives you that smooth, lump-free base with a delicate foam on top. Steaming the milk low and slow and then frothing it brings a coffeehouse-style finish that feels genuinely luxurious. Whether you sweeten it with honey or go the maple syrup route, you're in full control of every ingredient in the cup.
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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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