Vegetarian Hot Matcha Latte
Earthy, creamy, and just sweet enough, this matcha latte is the kind of morning ritual that makes you actually want to get out of bed. The key is whisking the powder with water that's hot but not boiling — that lower temperature keeps the matcha bright and smooth rather than bitter or grainy. Warming the milk low and slow, then frothing it into a gentle foam, gives you that café-style texture without any special equipment beyond a basic whisk. A drizzle of honey or maple syrup rounds everything out and lets you dial the sweetness exactly to your taste. Every ingredient here is straightforwardly plant-friendly, so there's nothing to second-guess or swap out. It's a genuinely satisfying alternative to coffee, and once you nail the technique, you'll wonder why you ever paid six dollars for one at a coffee shop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!