Green Matcha Latte Almond

My tiny Tokyo apartment kitchen became my matcha laboratory during those two months I lived there. Every morning, I'd watch my neighbor Mrs. Tanaka prepare her matcha with such precise, graceful movements from her window across the narrow alley. She caught me staring once and actually came upstairs to show me her technique. That five-minute lesson changed everything about how I approach matcha forever.

Last winter, during that particularly brutal week when my heating broke, I made this matcha latte every single morning. The ritual of whisking became something I looked forward to, a small meditation in an otherwise chaotic time. My friend Sarah came over for emergency warmth and ended up begging for the recipe. Now she texts me photos of her morning matcha setup, complete with the exact same bamboo whisk I use.

Ingredients

• High-quality matcha green tea powder: Ceremonial grade makes a noticeable difference in flavor and color
• Hot water: Boiling water can make matcha bitter, aim for 175°F
• Unsweetened almond milk: Barista-style versions foam beautifully
• Maple syrup: Adds a gentle sweetness that complements matcha's earthiness
• Vanilla extract: Rounds out the flavor profile perfectly

Instructions

Sift the matcha:

Pushing the powder through a fine mesh sieve eliminates those frustrating clumps that never dissolve.

Create the matcha base:

Whisk vigorously in a zigzag motion until you see a layer of bright green foam form on top.

Warm the almond milk:

Heat gently until steam rises but bubbles haven't formed.

Froth until creamy:

A milk frother creates the best texture, but vigorous whisking works too.

Combine and customize:

Pour the milk slowly over your matcha base and stir in sweeteners to taste.

Save

This latte became my go-to during finals week in graduate school when I needed focus without coffee's harsh jitters. My study group started requesting morning matcha runs instead of coffee. Now whenever we reunite, someone inevitably brings up those green-fueled cram sessions and how surprisingly focused we all felt.

Making It Iced

Summer calls for cold matcha, and the method changes slightly. Dissolve your matcha in less water, pour generously over ice, then add cold almond milk straight from the fridge. The texture is lighter but every bit as satisfying.

Matcha Quality Matters

I once bought culinary grade matcha to save money and immediately regretted it. The color was dull, the flavor bitter, and it never quite dissolved properly. Ceremonial grade might cost more, but one tin lasts months and the difference is undeniable in every sip.

Perfecting Your Froth

The bamboo whisk called a chasen isn't just traditional, it's genuinely superior for creating that signature foam. Electric frothers work for the milk portion, but nothing beats the bamboo whisk for incorporating air into the matcha itself.

• Whisk in a strict W motion rather than circular stirring
• Hold the whisk at a slight angle for better aeration
• The foam should hold its shape for at least a minute

Save

There's something deeply satisfying about creating something so beautiful and nourishing in just minutes. Hope this brings a little morning peace to your kitchen too.

Common Questions

→ What type of matcha powder works best?

Use a high-quality, fine matcha powder for a vibrant color and smooth, earthy flavor.

→ Can I substitute the almond milk?

Yes, other plant-based milks like oat or soy can also be used, but almond milk provides a naturally creamy texture.

→ How do I avoid lumps when mixing matcha?

Sift the matcha powder before whisking and whisk vigorously with hot water to dissolve fully and create a frothy surface.

→ Is this drink suitable for a cold version?

Absolutely, cool the matcha mixture, then pour over ice and add cold almond milk for a refreshing cold drink.

→ How can I enhance the sweetness naturally?

Maple syrup or agave work well; adjust to taste depending on desired sweetness.

→ What tools are helpful for preparation?

A small saucepan for warming milk, a fine mesh sieve for sifting matcha, and a whisk or frother help achieve the best texture.