Gluten Free Hot Matcha Latte
That earthy, slightly sweet cup you've been ordering at the café? You can absolutely make it at home, and it's even better when you control the quality of every ingredient. Matcha is naturally free of gluten, and this recipe keeps things beautifully simple — just four clean ingredients with zero hidden additives to worry about. The key is using water that's hot but not boiling, which protects the delicate flavor of the matcha and keeps it smooth rather than bitter. Whisking in a brisk zigzag motion builds that signature frothy layer on top, giving you a café-worthy finish without any special equipment beyond a small whisk. Warming the milk low and slow and stirring in honey at the end means every sip is silky, lightly sweet, and perfectly balanced. It's the kind of cozy, nourishing drink that fits seamlessly into a morning routine or a slow afternoon reset.
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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.
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