Green Matcha Latte Almond (Printer-friendly)

A creamy, energizing latte merging earthy matcha with smooth almond milk and subtle sweet notes.

# What You Need:

→ Matcha Blend

01 - 2 teaspoons high-quality matcha green tea powder
02 - 4 tablespoons hot water (about 175°F)

→ Latte Base

03 - 2 cups unsweetened almond milk
04 - 2 teaspoons maple syrup or agave syrup (optional, to taste)
05 - 1/2 teaspoon pure vanilla extract (optional)

# How to Make It:

01 - Sift the matcha powder into a small bowl to remove any lumps. Add the hot water and whisk vigorously with a bamboo whisk (chasen) or small regular whisk until frothy and smooth.
02 - In a small saucepan, heat the almond milk over medium heat until steaming but not boiling. Stir in the maple syrup and vanilla extract, if using.
03 - Froth the heated almond milk using a milk frother or whisk until foamy.
04 - Pour the matcha mixture evenly into two mugs. Slowly add the steamed, frothed almond milk to each mug, holding back the foam with a spoon, then spoon the foam on top. Dust with a pinch of matcha powder for garnish if desired. Serve immediately.

# Expert Tips:

01 -
  • The morning ritual becomes something you actually look forward to instead of rushing through
  • That earthy creaminess hits different than coffee no afternoon crash
02 -
  • Sifting is not optional, it is the difference between a silky smooth latte and one that leaves green bits between your teeth
  • The water temperature genuinely matters, I have ruined perfectly good matcha with impatience and boiling water more times than I will admit
  • Barista style almond milk exists for a reason and the frothing difference is not just marketing, the proteins are formulated specifically for holding foam
03 -
  • Buy a small amount of matcha from different suppliers until you find one you love, because the flavor and quality vary wildly even at the same price point
  • Double strain your almond milk if you make it at home, or buy the professional brand designed specifically for coffee drinks, the difference is in how the proteins respond to heat and frothing

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