Shellfish Free Classic Matcha Latte
There is something deeply calming about wrapping your hands around a mug of this vibrant green latte, and the flavor is every bit as good as what you'd pay for at a café. Ceremonial-grade matcha brings a smooth, grassy depth that pairs beautifully with the natural sweetness of honey or maple syrup and the richness of steamed whole milk. The technique here matters — sifting the powder and whisking it with water at the right temperature keeps the matcha silky and free of bitter clumps, giving you that signature fine foam on top. Warming the milk low and slow before frothing it creates a genuinely creamy, café-style texture without any special equipment beyond a basic whisk or frother. Every single ingredient in this drink is naturally free of shellfish and seafood, so there is absolutely nothing to second-guess — just pure, wholesome sips from start to finish. It comes together in just a few minutes and feels like a small, luxurious ritual you can build into any morning or afternoon.
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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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