Emulsifier Free Classic Matcha Latte
There is something deeply satisfying about a matcha latte made entirely from scratch, and this version delivers that café-quality experience without a single additive or emulsifier in sight. Many store-bought matcha drinks and powdered mixes sneak in lecithins, stabilizers, or emulsifying agents to achieve that smooth, creamy texture — here, the technique does all the work instead. Sifting the ceremonial-grade matcha and whisking it with precisely tempered water creates a naturally silky paste that blends beautifully with steamed whole milk. The gentle heat and vigorous frothing coax out a rich, velvety foam using nothing but the milk itself. A touch of honey or maple syrup rounds out the earthy, grassy notes of the matcha without overpowering them. It's a clean, wholesome drink that feels indulgent but is built entirely from ingredients you can trust.
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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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