Xanthan Gum Free Classic Matcha Latte
There is something deeply satisfying about a café-style matcha latte made entirely at home, and this one delivers that smooth, earthy flavor without a single unnecessary additive. Many packaged drink mixes and bottled lattes sneak in thickeners and stabilizers that can be a real problem for anyone avoiding certain additives — here, every ingredient is exactly what it sounds like. Ceremonial-grade matcha brings a vibrant, grassy depth that pairs beautifully with the natural sweetness of honey or maple syrup, while whole milk adds a rich creaminess that feels genuinely indulgent. The technique matters here: sifting the matcha first and whisking it with water at the right temperature keeps it smooth and lump-free, giving you that signature fine foam without any shortcuts. Steaming the milk low and slow and then frothing it creates a velvety texture that rivals anything a barista would hand you. It comes together in just a few mindful steps, and the result is a warm, gorgeous drink you can feel completely confident about.
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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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