Barley Free Classic Matcha Latte
There is something deeply satisfying about a café-style matcha latte made right in your own kitchen, and this version delivers that creamy, earthy experience without any shortcuts. Ceremonial-grade matcha brings a vibrant, grassy sweetness that pairs beautifully with warm whole milk and a touch of honey or maple syrup. The technique here matters — sifting the powder and whisking it with water at the right temperature keeps the flavor smooth and prevents any bitter, gritty notes from sneaking in. Frothing the milk separately and layering it over the matcha paste gives you that gorgeous café finish with a cloud of foam on top. For anyone navigating grain sensitivities, this drink is naturally built from ingredients that have nothing to do with barley or any other grain — just pure, simple components you can feel confident about. It comes together in minutes and feels like a little ritual worth repeating every single morning.
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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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