Pork Free Classic Matcha Latte
There is something deeply satisfying about a café-style matcha latte made right in your own kitchen, and this one delivers that creamy, earthy experience without any of the mystery ingredients. 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 the right temperature keeps the flavor smooth and bright rather than bitter or gritty. Warming the milk low and slow, then frothing it until foamy, gives you that coffeehouse texture without any special equipment beyond a whisk or handheld frother. Every ingredient in this drink is naturally free from pork and pork-derived additives, so there is nothing to second-guess on the label. It is a calming, nourishing ritual that works as a morning energizer or a quiet 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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