Lupin Free Classic Matcha Latte
There is something deeply satisfying about a café-style matcha latte made entirely in your own kitchen, and this version delivers that creamy, earthy experience without a single unnecessary ingredient. Ceremonial-grade matcha brings a vibrant, grassy sweetness that pairs beautifully with whole milk and a touch of honey or maple syrup — simple, clean, and nothing more. The sifting and zigzag whisking technique is the real secret here, coaxing out a delicate foam that makes the whole drink feel genuinely special. Warming the milk low and slow before frothing gives you that velvety, café-worthy texture without any fancy equipment. For anyone navigating lupin sensitivities, this recipe is naturally worry-free — every ingredient is straightforward and easy to verify, with no grain-based additives or flour derivatives hiding anywhere in the mix. It comes together in just a few minutes and tastes like a treat you'd happily pay too much for at a coffee shop.
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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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