Lupin Free Hot Matcha Latte
There is something deeply satisfying about a creamy, vibrant green latte made entirely from scratch at home. The earthy, slightly grassy notes of matcha pair beautifully with warm whole milk and a touch of honey or maple syrup, creating a drink that feels both indulgent and grounding. Whisking the matcha with hot water first — rather than dumping it straight into the milk — is the key move here, ensuring a silky, lump-free result with that signature light foam on top. Warming the milk low and slow keeps it sweet and creamy without scalding, and a quick froth transforms it into something genuinely café-worthy. Every ingredient in this recipe is naturally free from lupin, so there is no need to scrutinize labels or worry about the sneaky legume flour that sometimes turns up in flavored drink mixes and powdered blends. It is a clean, wholesome cup you can feel good about sipping any morning of the week.
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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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