Pistachio Free Classic Matcha Latte
There is something deeply satisfying about a café-style matcha latte made right in your own kitchen, especially when you know exactly what went into it. 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 is what makes it special — sifting the matcha first, then whisking it with water at precisely the right temperature ensures a smooth, lump-free base with that signature fine foam on top. Warming the milk low and slow before frothing it gives you that velvety, café-worthy texture without any fancy equipment. It's a naturally tree-nut-free drink built from clean, simple ingredients, so there's no need to scrutinize labels or worry about what's hiding in a pre-made mix. Whether you sweeten it with honey for a floral note or maple syrup for something a little earthier, this latte is endlessly customizable and genuinely gorgeous in the cup.
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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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