Green Matcha Latte Almond

Last winter I discovered matcha lattes during a particularly dreary February when coffee was making me jittery but I still needed something warm and comforting. The first time I made one, I nearly burned the milk because I was too busy staring at that impossibly green powder, wondering how something so vibrant could taste so earthy and sweet. Now this vibrant green drink has become my favorite way to start slow mornings, especially when I want something that feels indulgent but wont leave my hands shaking by noon.

My sister came over last month looking completely exhausted from work, and I made her one of these lattes without telling her what it was. She took one sip, eyes went wide, and immediately asked for the recipe. Now she texts me every time she makes one, usually with a photo of her slightly messy attempt and a joke about how shes basically a barista now.

Ingredients

• High-quality matcha green tea powder: The ceremonial grade makes a huge difference here, and Ive learned the hard way that cheaper culinary grades can taste bitter and grassy. Invest in a good tin and store it in the fridge away from light.
• Hot water (about 80°C/175°F): Boiling water can scorch the delicate matcha leaves, making your latte bitter. I let my boiled water sit for about 3 minutes before using it.
• Unsweetened almond milk: Barista-style almond milk froths beautifully, but regular works fine too. Just be gentle when heating it because almond milk can separate if it gets too hot.
• Maple syrup or agave syrup: Start with less than you think you need, you can always add more. The earthy matcha pairs beautifully with maple syrups subtle caramel notes.
• Pure vanilla extract: This is optional but I highly recommend it, it adds this lovely warm note that ties everything together perfectly.

Instructions

Sift your matcha powder:

I used to skip this step until I poured myself a latte full of tiny bitter lumps. Now I always sift the powder into a small bowl using a fine mesh strainer, which takes about 10 seconds and makes such a difference.

Whisk the matcha paste:

Add your hot water to the sifted matcha and whisk vigorously in a zigzag motion until you get this beautiful smooth foam on top. A bamboo whisk is ideal but a small regular whisk works perfectly fine too.

Heat the almond milk:

Pour your almond milk into a small saucepan and heat over medium until its steaming but not bubbling. Stir occasionally to prevent a skin from forming, and watch closely because almond milk heats up faster than dairy.

Add sweetness and vanilla:

Remove the pan from heat and stir in your maple syrup and vanilla extract if youre using them. This is when I taste the milk and adjust the sweetness before frothing.

Froth the milk:

Use a milk frother or whisk to create that beautiful foam. If using a whisk, move it vigorously back and forth rather than in circles, which seems to create better foam.

Layer your latte:

Pour your whisked matcha into two mugs first. Then slowly pour the steamed almond milk over the back of a spoon to create layers, finishing with a spoonful of that gorgeous foam on top.

Add the finishing touch:

Sometimes I dust a tiny pinch of matcha on top for that pretty contrast, but honestly its just as good without. Serve immediately while its still warm and frothy.

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What started as a curious experiment has become this little morning ritual I genuinely look forward to. Theres something almost meditative about whisking that bright green powder, watching it transform into this silky jade liquid that somehow manages to feel both energizing and calming at the same time.

Making It Iced

During warmer months I make this over ice, and its just as delightful. Let your matcha cool to room temperature after whisking, chill the almond milk in the fridge instead of heating it, and pour everything over a glass filled with ice cubes. The cold version is incredibly refreshing and perfect for those humid afternoons when you need a pick-me-up but cant imagine drinking something hot.

Troubleshooting Your Matcha

If your matcha tastes grassy or bitter, your water might be too hot or the quality might be lower than you think. When the foam separates quickly after pouring, your milk might have been overheated. And if you still see small lumps after whisking, your sifter might have missed some clumps, so take an extra minute to sift it really thoroughly next time.

Storage And Preparation Tips

I keep a dedicated small whisk just for matcha because the green color can be stubborn to clean from regular whisks. Pre-measure your servings into small jars if you plan to make these regularly during busy weekday mornings. Matcha is also lovely blended with a frozen banana for a smoothie version when youre in a rush.

• Buy a small amount of matcha first to see if you enjoy it before investing in a larger tin
• Experiment with different plant milks, oat milk froths beautifully and adds natural sweetness
• A tiny pinch of sea salt can enhance the matchas natural sweetness and reduce any bitterness

Save

Whether youre easing off coffee or just want to try something beautifully different, this matcha latte might become your new favorite morning ritual. Theres something so soothing about that first sip, earthy and creamy and just sweet enough.

Recipe Questions & Answers

→ What is the best water temperature for whisking matcha?

Use hot water around 80°C (175°F) to preserve matcha's delicate flavor while ensuring smooth blending.

→ Can I use other plant-based milks instead of almond milk?

Yes, oat or cashew milk can be good alternatives, though almond milk offers a naturally nutty sweetness and creaminess.

→ How can I achieve a frothy texture without a milk frother?

Whisk the heated almond milk vigorously by hand or shake it in a sealed jar to create foam.

→ Is it necessary to sift the matcha powder?

Sifting helps remove lumps, ensuring a smooth, clump-free beverage when whisked.

→ How to make an iced version of this matcha latte?

Allow the almond milk to cool completely, pour over ice, and mix with the prepared matcha for a refreshing chilled drink.