Dairy Free Hot Matcha Latte

Total time8 min

Prep time3 min

Cook time5 min

Vibrant, whisked matcha forms the base of this latte, brought together in brisk zigzag strokes until it blooms into a light, fragrant foam. Warmed and gently frothed milk gets poured over the top, with a spoonful of that airy foam finishing things off for a café-style presentation right at home. A touch of honey or maple syrup adds just enough sweetness to balance the earthy, grassy notes of the ceremonial-grade matcha. It's a quick, comforting sip that comes together in minutes with nothing more than a whisk and a small saucepan. This one fits neatly into a dairy free routine, making it an easy go-to whenever you want that cozy matcha-shop feel without leaving the kitchen.

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Ingredients

1 serving

1 tsp matcha powder (ceremonial or culinary grade)
Jade Leaf Ceremonial Grade Organic Japanese Matcha Powder Sleeves Matcha Powder Culinary 100G Rishi Tea Organic Teahouse Matcha Powder GreenWise Matcha Powder, Organic Carrington Farms Matcha Powder, Culinary
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2 tbsp hot water (175°f / 80°c — not boiling)
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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.

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