Nitrate & Nitrite Free Classic Matcha Latte
Matcha lattes have become a café staple, but the ones you make at home can honestly be better — and you have full control over every single ingredient that goes into the cup. Ceremonial-grade matcha, whole milk, and a touch of honey or maple syrup are all you need, and none of them carry the hidden additives or preservatives that can sneak into packaged drinks and flavored syrups. The technique here is simple but satisfying: sifting the powder, whisking it into a smooth paste with water just below boiling, then folding in steamed, frothy milk for that café-style finish. That careful temperature control — keeping the water at 175°F rather than a full boil — protects the delicate flavor of the matcha and keeps the whole drink tasting clean and bright. The sweetness is entirely up to you, whether you reach for honey or maple syrup, both of which are naturally free of any curing agents or synthetic preservatives. The result is a creamy, earthy, gently sweet drink that feels indulgent without a single ingredient you'd need to second-guess.
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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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