Sophia’s Marbled Matcha Latte

Makes 1 Matcha Latte

My assistant, Sophia, is an absolute FREAK for matcha. She worked at a matcha cafe many moons ago and has had lots of time and practice since then to perfect her matcha latte. 

This recipe uses honey and almond extract because we loooove the taste of almond around here (and who doesn’t want some honey!). But if that’s not your jam, you can easily sub with vanilla or just omit! And same goes for the honey – sub with any syrup you’d like or just leave it out.

RECIPE:

Active + Total Time: 10 mins

INGREDIENTS:

PANTRY

• 1½ teaspoons high-quality matcha powder
• ⅛ teaspoon almond extract (or ¼ teaspoon vanilla extract)
• ½–1½ teaspoons honey, to taste

DAIRY

• ½ cup milk of your choice (Malk almond milk is the move here)

1. Make the matcha:

• Heat water until hot but not boiling — boiling water will make your matcha bitter. Measure out 2 ounces into a liquid measuring cup.
• Sift 1½ teaspoons matcha powder into a small bowl. Pour over the hot water. Using a matcha whisk (or an electric frother, if you must), whisk in a Z shape — not circles — until completely smooth and no powder remains. (The Z motion keeps the matcha from spraying out of the bowl. Trust.)
• Add ⅛ teaspoon almond extract (or ¼ teaspoon vanilla) and ½–1½ teaspoons honey to taste. Stir to combine.
• Optional but worth it: if you have a handheld electric frother, take it to the sink (it will spray out a bit) and froth for 15–20 seconds until bubbles form and the surface has a slight iridescence.

2. Serve:

If making hot: Heat ½ cup milk on the stovetop, in the microwave, or in an electric warmer until steaming. Pour into a mug, add the matcha, stir, and drink immediately.

If making iced: Fill a glass with ice and pour over ½ cup milk. Pour the matcha over the top, stir to combine, and drink immediately.