Cashew Free Hot Matcha Latte
That first sip of a properly made matcha latte is something special — earthy, slightly sweet, and creamy in a way that feels genuinely indulgent. This version keeps things beautifully simple, relying on just matcha powder, whole milk, and a touch of honey or maple syrup to build real depth of flavor. The key move here is whisking the matcha with water that's hot but not boiling, which preserves that signature grassy brightness and prevents any bitterness from creeping in. Warming the milk low and slow, then frothing it into a silky foam, gives you that café-style finish right at home. For anyone navigating tree nut concerns, this recipe is naturally free of the creamy nut-based additions that often sneak into specialty latte recipes — every ingredient is straightforward and easy to verify. It's the kind of drink that makes a slow morning feel like a small luxury.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
1 serving
- 1 tsp matcha powder (ceremonial or culinary grade)
- 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 into a small bowl to break up any clumps.
- 2
Add the hot water (175°F / 80°C) to the matcha. Using a bamboo whisk or small whisk, whisk in a brisk zigzag motion until the matcha is fully dissolved and a light foam forms on the surface, about 30–45 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!