Macadamia 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 a single trip out the door. 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 matcha first and whisking it with water at exactly the right temperature keeps the flavor smooth and prevents any bitter edge. Frothing the milk separately and spooning the foam on top gives you that coffeehouse finish that feels genuinely indulgent. Because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about what might be hiding in a premade mix. It's a calming, almost meditative drink to prepare, and the result is a beautifully layered mug that tastes as good as it looks.
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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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