Paraben Free Classic Matcha Latte
There is something deeply satisfying about wrapping your hands around a mug of something this vibrant and smooth. Ceremonial-grade matcha brings a grassy, slightly sweet depth that pairs beautifully with the richness of whole milk, and a touch of honey or maple syrup ties it all together without overpowering the tea. The technique here matters — sifting the powder and whisking it with water at the right temperature keeps the matcha silky and lump-free, so every sip is velvety rather than gritty. Steaming the milk low and slow and then frothing it creates that café-style foam that makes this feel genuinely indulgent. For anyone navigating ingredient sensitivities and trying to avoid synthetic additives hiding in flavored drinks or store-bought lattes, this recipe is refreshingly straightforward — just four whole, recognizable ingredients with nothing unnecessary tucked in. It comes together in minutes and tastes like something 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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