Green Matcha Latte Almond Milk (Printable Version)
Creamy green matcha blended with almond milk offers a delicate caffeinated boost and natural antioxidants.
# What You Need:
→ Matcha Base
01 - 1 teaspoon high-quality matcha green tea powder
02 - 2 tablespoons hot water (about 80°F/175°F)
→ Milk
03 - 1 cup (8 fluid ounces) unsweetened almond milk
→ Sweetener (Optional)
04 - 1-2 teaspoons maple syrup or agave syrup
# How To Make It:
01 - Sift the matcha powder into a mug to break up clumps and ensure smooth texture.
02 - Pour hot water over the sifted matcha. Whisk vigorously using a bamboo whisk (chasen) or small regular whisk until fully dissolved and frothy, about 20-30 seconds.
03 - Gently heat almond milk in a small saucepan or microwave until steaming but not boiling, about 150°F.
04 - Froth the heated almond milk using a milk frother, whisk, or by shaking vigorously in a sealed jar until foam forms.
05 - Pour frothed almond milk over the whisked matcha base. Stir gently to combine layers. Sweeten with maple syrup or agave if desired. Serve immediately, optionally dusted with additional matcha powder.
# Expert Suggestions:
01 -
- The frothy, creamy texture without any dairy feels like a treat your body will actually thank you for
- That steady, calm energy that comes from matcha instead of the jittery spike from coffee
02 -
- The water temperature matters so much—boiling water basically kills the delicate compounds that make matcha special
- Sifting isn't optional, it's the difference between a smooth latte and one with chunky bits of bitter powder
03 -
- Whisk in a W motion instead of circles—it creates more foam and feels oddly satisfying
- The matcha settles quickly, so give it a gentle stir between sips