The Cozy Matcha Latte I Make Every Afternoon

Around 3 p.m. I used to grab whatever was closest. Usually a second coffee I didn’t really want. Now I make a matcha latte, and honestly the whisking is half the reason I love it. It makes me stop for five minutes in the middle of the day.

What I use

Our Ceremonial Matcha Powder. It’s shade-grown and stone-ground, from Kyoto, and it’s this bright green, super fine powder with a naturally sweet, earthy taste.

My recipe (one mug)

1. Sift 1 teaspoon of matcha into a bowl so there are no clumps.
2. Add 2 to 3 oz of hot water, around 160 to 175°F. Not boiling. Boiling water is the mistake that makes matcha taste bitter. I learned that one the hard way.
3. Whisk fast in a zigzag until it gets frothy on top.
4. Pour it into a mug with about 6 oz of steamed milk. I like oat milk here.
5. If you want, a little honey or maple syrup and a pinch of cinnamon.

One storage tip

Once it’s open, keep it airtight, somewhere cool and dark, and use it within about 3 months. It tastes best fresh.

This post shares my personal routine and is not medical advice.