Green Matcha Latte Almond Milk (Printable Version)
Vibrant, creamy matcha drink with silky almond milk. Enjoy this invigorating beverage for a gentle energy boost, easy to prepare.
# Ingredient List:
→ Matcha Mixture
01 - 1 teaspoon high-quality matcha green tea powder
02 - 2 tablespoons hot water (about 175°F)
→ Latte Base
03 - 1 cup unsweetened almond milk
04 - 1–2 teaspoons maple syrup or agave syrup (optional, to taste)
05 - 1/4 teaspoon pure vanilla extract (optional)
# Step-by-Step Instructions:
01 - Sift 1 teaspoon of matcha powder into a small bowl to eliminate any clumps.
02 - Add 2 tablespoons of hot water (about 175°F) to the sifted matcha. Vigorously whisk using a bamboo whisk (chasen) or a small regular whisk until the powder is fully dissolved and a frothy consistency is achieved.
03 - In a small saucepan, gently heat 1 cup of unsweetened almond milk over medium heat until it is steaming, ensuring it does not boil. Stir in 1-2 teaspoons of maple syrup or agave syrup and 1/4 teaspoon of vanilla extract, if desired, until well combined.
04 - Froth the heated almond milk using a milk frother or by vigorously whisking until a substantial foam forms.
05 - Pour the whisked matcha mixture into a mug. Carefully add the steamed almond milk, using a spoon to hold back the foam initially, then spoon the remaining foam on top of the latte.
06 - Gently swirl the contents to mix. Taste and adjust sweetness as preferred. Serve immediately.
# Tips from hearthlykitchen:
01 -
- It's a beautiful way to get a gentle energy lift without the jitters coffee can sometimes bring.
- The small ritual of making it yourself feels incredibly calming and is a lovely start to any day.
02 -
- Never use boiling water for matcha; it will scorch the delicate tea leaves and make your latte taste bitter.
- A good quality whisk or frother makes all the difference in achieving that satisfying, creamy foam.
03 -
- Always pre-warm your mug with a splash of hot water before pouring in your latte to keep it toasty longer.
- For the best froth, ensure your milk is perfectly heated – steaming but never boiling – as this helps the proteins aerate beautifully.