Pecan Free Classic Matcha Latte
There is something deeply satisfying about a café-quality matcha latte made entirely in your own kitchen, and this one delivers that creamy, earthy experience from start to finish. Ceremonial-grade matcha brings a vibrant, grassy sweetness that pairs beautifully with steamed whole milk and a touch of honey or maple syrup. The technique here matters — sifting the powder and whisking it with water at exactly the right temperature keeps the flavor smooth and bright rather than bitter or grainy. Frothing the milk separately and layering it over the matcha paste gives you that gorgeous café-style finish without any fancy equipment. For anyone navigating nut allergies or sensitivities, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no hidden blends or flavored syrups to second-guess. It's a cozy, energizing drink that works just as well as a morning ritual as it does an afternoon treat.
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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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