Dairy Free Classic Matcha Latte

Total time10 min

Prep time5 min

Cook time5 min

Vibrant ceremonial-grade matcha is sifted until silky smooth, then whisked with hot water in that classic zigzag motion until it blooms into a bright green paste with a thin layer of foam on top. A touch of honey or maple syrup gets stirred right in for natural sweetness that balances matcha's grassy, savory edge. From there, warm steamed milk gets poured over the top, with the last bit of foam spooned on for that café-style finish. The whole process takes just a few minutes and requires nothing more than a whisk and a small saucepan, making it an easy ritual to build into your morning. It's a great pick for a dairy free routine, with all the same vibrant color, gentle caffeine lift, and comforting warmth you want from a good matcha latte.

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Ingredients

1 serving

1 tsp ceremonial-grade matcha powder
Jade Leaf Ceremonial Grade Organic Japanese Matcha Powder Sleeves Matcha Powder Culinary 100G Rishi Tea Organic Teahouse Matcha Powder GreenWise Matcha Powder, Organic Carrington Farms Matcha Powder, Culinary
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2 tbsp hot water (175°f / 80°c — not boiling)
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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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