Green Matcha Latte Almond

The first time I watched a barista in Kyoto prepare matcha, the way the bamboo whisk moved through the powder looked like a gentle choreography I knew I needed to learn. My early attempts were clumpy disasters until I finally invested in ceremonial grade powder and a proper chasen. Now this morning ritual has become the most peaceful ten minutes of my day.

My sister visited last winter and admitted she always ordered matcha lattes but never attempted making them at home. We spent a rainy Sunday afternoon perfecting our whisk technique, hers ending up perfectly frothy while mine needed a second attempt. Now she texts me photos of her morning creations, each one slightly better than the last.

Ingredients

• Matcha green tea powder: Ceremonial grade makes all the difference between bitter grass and smooth, umami rich notes
• Hot water: About 80 degrees Fahrenheit or you can scald the delicate leaves and ruin everything
• Unsweetened almond milk: The nutty sweetness pairs beautifully without overpowering subtle matcha flavor
• Maple syrup: Just a touch rounds out any bitterness from lower quality powder
• Vanilla extract: Optional but adds such a comforting warmth

Instructions

Sift your matcha:

This tiny step prevents those frustrating clumps that refuse to dissolve no matter how long you whisk

Create the base:

Whisk in a zigzag motion or use a small whisk until you see a beautiful layer of foam on top

Warm the milk:

Heat almond milk until steaming but never boiling or it will separate and look sad

Froth like you mean it:

A milk frother creates that cafe quality texture but a vigorous whisk works in a pinch

Combine the magic:

Pour warm milk over your matcha base in one steady stream and watch the colors swirl together

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Last summer I served these iced on the back porch while garden tomatoes ripened on the vine. The contrast between the vibrant green drink and the golden afternoon light felt like something from a magazine spread.

Making It Iced

Cold matcha needs a slightly different approach since the powder dissolves better in warm liquid. Make your concentrate with hot water first, let it cool, then pour over plenty of ice before adding cold milk.

The Perfect Whisk

A traditional bamboo whisk called a chasen creates the most impressive foam with minimal effort. The prongs are designed specifically for aerating matcha while a regular whisk works but requires more elbow grease and patience.

Choosing Your Matcha

Ceremonial grade means the leaves were shade grown and carefully stone ground producing that vibrant green color and smooth flavor. Culinary grade works for baking but often results in a bitter, muddy drink.

• Store matcha in the freezer to preserve its bright color and fresh flavor
• Buy smaller quantities since it oxidizes quickly once opened
• The brighter the green powder, the better the quality

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Some mornings I stand at the counter watching the steam rise and think about how such a simple drink can feel so luxurious. Those ten minutes of whisking and pouring became my favorite meditation.

Common Questions

→ What type of matcha is best for this latte?

Use high-quality ceremonial grade matcha for the best flavor and vibrant green color.

→ Can I substitute the almond milk?

Yes, oat or soy milk can be used as alternatives depending on taste and dietary preference.

→ How do I achieve a frothy texture?

Heat almond milk until steaming, then froth using a milk frother or whisk until foam forms.

→ Is it possible to make this iced?

Absolutely, use cold almond milk and serve over ice for a refreshing variation.

→ How can I adjust sweetness?

Add maple syrup, agave, or honey according to taste, or skip sweeteners for a naturally bold drink.