Turmeric Free Classic Matcha Latte
There is something deeply satisfying about a creamy, vibrant green latte made entirely from scratch at home. Ceremonial-grade matcha brings a grassy, slightly sweet depth that pairs beautifully with steamed whole milk and a touch of honey or maple syrup. One common concern with golden-hued drinks and spice blends is that warming, earthy powders can sneak into unexpected places — but matcha is purely derived from shade-grown green tea leaves, making this a naturally clean and straightforward choice. Sifting the powder and whisking it with water at the right temperature (not boiling) is the real trick to getting that silky, lump-free base with a delicate layer of foam on top. Frothing the milk separately and spooning it over the matcha creates that café-style finish without any special equipment beyond a small whisk or frother. It's the kind of cozy, elegant drink that feels like a treat but comes together with just four simple ingredients.
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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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