Green Matcha Latte Almond

The first time I watched someone properly whisk matcha at a tiny tea shop in Kyoto, I was mesmerized by how the powder transformed into this impossibly smooth, vivid green foam. I went home and immediately failed at recreating it—clumpy, bitter, and definitely not the silky experience I'd had that afternoon. It took me months of practice and one very patient friend teaching me the technique to finally get it right. Now this morning ritual has become one of my favorite ways to start the day, especially on gray mornings when I need something gentle but energizing.

Last winter, my sister was visiting and feeling completely burned out from work. I made her this matcha latte on a particularly stressful Monday morning, and she literally sat in silence for five minutes just holding the warm mug. She told me later it was the first time in weeks she'd felt her shoulders actually drop. Now whenever she texts me saying she's overwhelmed, I send her a photo of my matcha whisk and she knows exactly what I mean.

Ingredients

• High-quality matcha powder: I learned the hard way that cheap matcha tastes like grass clippings—ceremonial grade makes all the difference here
• Hot water (not boiling): Boiling water burns the delicate tea leaves and makes everything bitter, so aim for about 175°F
• Unsweetened almond milk: The nutty undertones complement matcha's earthiness beautifully without overpowering it
• Maple syrup: A tiny bit rounds out the bitterness without making it cloying—honey works too if you're not strictly vegan
• Vanilla extract: This little addition makes it taste like something you'd pay seven dollars for at a café

Instructions

Sift your matcha:

Push the powder through a fine-mesh strainer into your bowl—those stubborn lumps will never dissolve otherwise and you'll end up with gritty matcha

Whisk like you mean it:

Pour in the hot water and whisk in a W motion until you've got a layer of tiny, consistent bubbles on top

Warm your milk:

Heat the almond milk until it's steaming but not boiling—if you have a thermometer, aim for around 150°F

Froth until creamy:

Use a milk frother or whisk vigorously until you've got that microfoam texture that makes latte art possible

Combine gently:

Pour the frothed milk over your matcha base and watch the colors swirl together before stirring

Sweeten to taste:

Add your maple syrup and vanilla if you're using them, starting with less than you think you need

Save

There's something almost meditative about whisking matcha, the way your wrist finds this rhythm that's somehow both energizing and calming. On particularly chaotic mornings, those two minutes of focused whisking have become my tiny anchor before the day really begins.

Making It Iced

When summer hits, I switch to iced matcha lattes entirely. The trick is to dissolve your matcha in just a tablespoon of hot water first, then pour it over a glass filled with ice before adding cold almond milk. I keep a jar of pre-whisked matcha concentrate in my fridge during hot months—it's become my emergency refreshment.

Choosing Your Milk

While almond milk is my go-to for that subtle nutty flavor, I've discovered that oat milk creates this incredible velvety texture that's almost indulgent. Soy milk froths up beautifully if you want those Instagram-worthy bubbles on top. The key is finding an unsweetened variety so you're in control of the sweetness.

The Equipment That Matters

A traditional bamboo whisk called a chasen is absolutely worth it if you make matcha regularly—those fine bristles create foam that regular whisks just can't match. I kept using a regular whisk for months and wondered why my homemade version never quite tasted like what I got at tea shops.

• Invest in a good matcha whisk—your morning self will thank you every single day
• Keep your matcha in the freezer in an airtight container to preserve that vibrant green color
• Start with less sweetener than you think you need—you can always add more

Save

Whether it's a quiet morning alone or something shared with a friend who needs a moment of peace, this matcha latte has become one of those small rituals that makes everything feel a little more possible.

Recipe Questions & Answers

→ What type of matcha is best for this latte?

Use high-quality ceremonial grade matcha powder for a smooth texture and vibrant flavor without bitterness.

→ Can I substitute almond milk with other plant-based milks?

Yes, oat or soy milk can be used as alternatives to almond milk, each adding a unique taste and creaminess.

→ How do I froth almond milk effectively without a frother?

Whisk the steamed almond milk vigorously by hand or use a small whisk to create foam for a creamy texture.

→ Is it possible to make this drink iced?

Absolutely, simply cool the whisked matcha and almond milk, then pour over ice for a refreshing cold version.

→ What sweeteners work well in this latte?

Maple syrup or agave syrup add gentle sweetness without overpowering matcha’s earthy notes; adjust to taste or skip entirely.