Rice Free Classic Matcha Latte
Matcha lattes have a way of making any morning feel a little more intentional, and this homemade version delivers that café-quality experience right from your own kitchen. The combination of ceremonial-grade matcha whisked into a smooth paste with hot water — never boiling, so the delicate flavor stays bright and grassy — then layered under velvety steamed whole milk is genuinely hard to beat. A touch of honey or maple syrup rounds out the slight bitterness without masking what makes matcha so special. For anyone avoiding rice, this drink is naturally a great fit since it's built entirely from matcha, milk, and a simple sweetener — no fillers, no hidden grains, no surprises. The technique matters here: sifting the powder and whisking in a brisk zigzag motion are the small steps that turn a gritty, clumpy mess into something silky and foam-topped. Spoon that froth over the top at the end and you've got something that looks as good as it tastes.
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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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