Pescatarian Hot Matcha Latte
There is something deeply comforting about wrapping your hands around a warm mug of this vibrant green latte, especially when you know exactly what went into it. The key to getting that smooth, lump-free matcha is sifting the powder first and whisking it with water that's hot but not boiling — around 175°F keeps the delicate grassy notes intact and prevents any bitterness. Whole milk adds a creamy richness that balances the earthy intensity of the matcha beautifully, and a drizzle of honey or maple syrup ties everything together with just the right touch of sweetness. Frothing the warmed milk takes this from a simple drink to something that genuinely feels like a café treat made at home. It comes together in just a few minutes with minimal equipment — a small whisk and a saucepan are really all you need. Whether you're easing into your morning or winding down in the afternoon, this latte is a quietly satisfying ritual worth repeating.
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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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