There’s nothing cozier than a matcha green tea latte. This latte is made dairy-free with almond milk and sweetened lightly with maple syrup.
The house is still. It’s the quietest it has been in weeks, with the exception of the dog snoring, washing machine gurgling and the roomba vacuuming on the other side of the house. Now that the kids are back in school, I have grand plans of being very productive and meeting a friend or two for coffee.
But here’s the thing…if we meet for coffee, I probably won’t order coffee.
Somehow, over the course of the last year, my beverage of choice whenever I go to a coffee house is a matcha green tea latte, made with almond milk, foam art a pretty bonus. I love the earthiness of it, how cozy it is to sip as I chat, and since it feels slightly mysterious, I used to assume it was the kind of drink that would be hard to recreate at home.
But it’s not. I started making my own matcha lattes at home during the holidays, and while my foam “art” leaves much to be desired, the mystery has been debunked – it’s really easy to make!
So here I am, almond matcha green tea latte in hand, with a little bit of peace and quiet as I ready myself for the day. Would you care for a cup, too?
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Almond Matcha Green Tea Latte
- 1 teaspoon matcha green tea powder
- 4 oz hot almost boiling water
- 8 oz almond milk or your choice milk
- maple syrup sugar, honey, to taste
- If you are using a bamboo whisk, soften the tines by soaking in hot water. A metal whisk also works.
- Place one teaspoon matcha green tea powder in a bowl.
- Pour hot water over matcha and whisk vigorously until frothy. Using a “W” motion helps.
- Heat your milk (I like almond or soy milk. Coconut milk is good, too, but I have found it does not froth up as nicely) to 140°F – 160°F on the stovetop and use a whisk to froth — I like to use an electric milk frother.
- Sweeten to taste with maple syrup, honey, or sugar.
- Enjoy immediately.