One of my favorite comfort drinks is this matcha latte recipe. As I write this, I’m literally sipping on an iced one. I used to go to my favorite local cafe (Sips + Maker) and order it all the time, but sadly they closed. During that time, I befriended one of the baristas and recently I got into a conversation with her about how I missed those delectable matcha lattes. And that’s when she shared a few of her tips and tricks for making one! Suffice it to say, I learned from the best (their matcha lattes had a habit of selling out). Here’s how to make the best matcha latte recipe, courtesy of a former barista!
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Best Matcha Latte Recipe: Tips From a Former Barista
Why make your own matcha latte?
You may be wondering why I’m talking about matcha lattes on a sustainability blog. But there’s a reason! Unless you’re going to a small, local cafe, it’s not sustainable to support big corporations that use our money to fuel hate and unfair labor practices.
And, from a waste perspective, there’s a lot of single-use cups involved (unless you bring your own tumbler).
When I went to Sips + Maker, they would always serve the matcha latte to stay in a real cup (whether it be iced or hot). And I knew my money was helping keep a family fed! Not some big chain cafe that doesn’t know my name or face.
But making your own is always best! Because you get to choose what you put in it. And it saves you money in the long run. Yes – it is an upfront investment (between choosing high quality matcha powder and the best tools). But I firmly believe it’s worth it!
Are matcha lattes healthy?
Yes, matcha lattes are healthy, however when you get them to go, they’re probably loaded with sweeteners and fillers. When you make your own, you have complete control of what goes into your drink!
That’s especially true for the milk portion: Even if you get plant-based milk in your matcha lattes, many plant milks have thickeners, emulsifiers, and seed oils added. Which is why the healthiest option is to make your own!
I use Almond Cow to make plant milk in seconds – and I have a full review with pros and cons if you’re interested. Using code ARIANA25 gets you $30 off orders of $200 or more too btw. 😉
It’s also fun to make healthy variations to matcha lattes, like recreating the viral strawberry matcha (still have to try doing that! Maybe I’ll update this space once it’s successful).
Just remember you can have too much of a good thing. On average, a cup of matcha has ~70mg of caffeine, and if you’re drinking several a day, it can be easy to overdo it. Stick to one cup and savor it instead!
Ingredients:
- 1 tbs ceremonial grade matcha (I love Rocky’s Matcha!)
- 4 tsp hot water (~175 degrees F, aka close to boiling, but not quite)
- 1 cup warmed/frothed homemade almond milk from Almond Cow (or any plant-milk of choice)
- 2-3 tsp simple syrup (optional – just 1:1 ratio of hot water + sugar. Maple syrup also works!)
Directions:
- Sift the matcha into a tea bowl, then add the hot water in. Whisk vigorously in a Z or W pattern until a thin layer of foam appears at the top of the matcha. Add in the sweetener of your choice and whisk again until combined.
- Separately, add your almond milk into a small pot and heat on the stove. You can also steam it. Just make sure it doesn’t burn, stirring it frequently. If you like foam at the top, use a frother wand on it after it heats. Or forgo this step entirely and use an electric milk frother from the get-go!
- Add your heated/frothed milk to a cup of your choice, then pour matcha on top. Mix using a spoon and serve!
To make iced matcha lattes: Add some ice to a glass cup. Instead of heating up the almond milk, pour it into the glass cold! Prepare your matcha the same way as above (adding sweetener if desired) and pour over the milk. If you’d like, you can make cold foam using this electric milk frother too. Stir to combine and enjoy!
So, how would you make this matcha latte recipe? Hot or iced? Let me know in the comments!
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