Macadamia Free Hot Matcha Latte
There is something deeply satisfying about a creamy, earthy matcha latte made right in your own kitchen — no café line, no mystery syrups, just clean, vibrant flavor. The key here is whisking the matcha powder with water at the right temperature before the milk ever touches it, which gives you that smooth, lump-free base and a gorgeous light foam on top. Whole milk adds a rich, velvety body that balances the slight bitterness of the matcha beautifully, and a drizzle of honey or maple syrup lets you dial in exactly how sweet you want it. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there is no label-scanning or cross-contamination stress to worry about. Whether you use ceremonial-grade matcha for a more refined, grassy depth or culinary-grade for everyday sipping, the result is a coffeehouse-worthy drink that comes together in just a few minutes. Spoon that frothy milk foam over the top and you have something that looks as good as it tastes.
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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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