Green Matcha Latte Almond Milk (Print version)

A creamy, vibrant green tea latte made with matcha and almond milk offering a gentle energy lift.

# What you'll need:

→ Matcha Base

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

→ Latte Components

03 - 2 cups unsweetened almond milk
04 - 2 teaspoons maple syrup (optional)
05 - 1/2 teaspoon vanilla extract (optional)

# Method:

01 - Sift matcha powder through a fine mesh strainer into a small bowl to break up clumps and ensure a smooth texture.
02 - Pour hot water over sifted matcha. Whisk vigorously in a zigzag motion with a bamboo whisk (chasen) or small whisk until fully dissolved and frothy.
03 - Warm almond milk in a small saucepan over medium heat until steaming, approximately 3-4 minutes. Avoid boiling to preserve texture.
04 - Use a milk frother or whisk to create foam on the warmed almond milk until doubled in volume and creamy.
05 - Add maple syrup and vanilla extract to the matcha paste if desired. Stir gently to incorporate.
06 - Pour frothed almond milk over the matcha base in a steady stream. Stir briefly to combine flavors or serve layered for visual appeal.
07 - Dust with a pinch of additional matcha powder on top for garnish, if desired. Serve immediately while warm.

# Expert advice:

01 -
  • The earthy, grassy notes of matcha balance beautifully with creamy almond milk creating a drink that feels indulgent yet light
  • You get a steady energy boost without the jitters of coffee, thanks to matchas natural caffeine paired with L-theanine
02 -
  • Sifting matcha might seem fussy, but skipping this step almost guarantees lumpy disappointing results
  • Water temperature makes or breaks this drink, boiling water creates bitter matcha no amount of sweetener can fix
03 -
  • If you dont have a bamboo whisk, a small kitchen whisk works but youll need to put more muscle into it
  • Let your whisked matcha sit for 30 seconds before adding milk to let the foam stabilize slightly

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