Pork Free Hot Matcha Latte
There is something deeply calming about wrapping your hands around a mug of this vibrant green latte, and the flavor delivers on that promise ā earthy, slightly sweet, and wonderfully creamy. The key to getting it right is the water temperature: keeping it just below boiling protects the delicate matcha and prevents any bitter edge from sneaking in. A quick zigzag whisk brings the powder to life with a satisfying froth before the warm, honey-sweetened milk ties everything together. This is the kind of drink that feels like a treat but comes together in just a few minutes on your stovetop. Every single ingredient here is naturally free of any pork-derived additives, so there is nothing to second-guess ā just pure, wholesome sipping. Whether you reach for ceremonial-grade matcha for a smoother finish or culinary-grade for everyday use, both work beautifully in this recipe.
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Learn more āIngredients
1 serving
- 1 tsp matcha powder (ceremonial or culinary grade)
- 2 tbsp hot water (175Ā°f / 80Ā°c ā not boiling)
- 1 cup whole milk
- 1ā2 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 (175Ā°F / 80Ā°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 30ā45 seconds.
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