Gluten Free Classic Matcha Latte
Earthy, creamy, and just sweet enough, this matcha latte is the kind of morning ritual that makes getting out of bed feel worthwhile. Ceremonial-grade matcha brings a smooth, vibrant flavor that's a world apart from the bitter, chalky versions you might have tried before. The technique matters here — sifting the powder and whisking it with water at the right temperature (175°F, not boiling) keeps the flavor bright and prevents that grainy texture. Whole milk, steamed until silky and frothed to a gentle foam, turns the whole thing into something that feels genuinely café-worthy. A touch of honey or maple syrup rounds it all out without overpowering the matcha's natural depth. Since every ingredient in this recipe is naturally free of gluten, there's no swapping or substituting required — just straightforward, wholesome sipping. It's the kind of drink you'll want to make 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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