I’m going to make a bold statement here, but this is the perfect springtime latte. It checks several health boxes, plus it’s delightfully refreshing and so easy to make! If you’re a newbie to matcha, feel free to get lost in my Guide to Matcha. If you’re ready to dive right in to this recipe, let me tell you a quick story first. I taught an amazing group of matcha lovers how to make this latte in a virtual workshop, and one of the attendees said it tastes like a matcha creamsicle. I’m not mad about that description at all! If you need a few more reasons to be convinced to try this recipe for yourself, here are 3….

Matcha is full of antioxidants, particularly Epigallocatechin Gallate (EGCG), which assists your body’s production of T-Cells. Those little guys reduce inflammation and fight pathogens, making matcha a great immune system booster.
Matcha is a shadegrown toward the end of the growing cycle to increase the concentration of chlorophyll. Thanks to the high chlorophyll presence, matcha helps detoxify the body of harmful chemicals, toxins, and heavy metals.
This latte only takes 6 ingredients and it checks a ton of boxes: gluten-free, refined sugar-free, optionally dairy-free and vegan, and best of all, EASY. Yet it tastes better than what you can get at most coffee shops and specialty stores for a fraction of the cost. Who doesn’t want that?

I’ve come to notice over the years as I talk about matcha that we all bring our own tools to the table, so I’m breaking down how to make this matcha 3 ways: with a traditional bamboo whisk (my preferred method), with a handheld frother, or with a blender (great when you’re short on time).

I’m also going to teach you how to make this hot or iced so that you can adapt it as the days get warmer and you’re craving something cool to drink. Enjoy and don’t forget to tell me in the comments below or on Instagram what you think of the recipe once you’ve made it at home!

Need some Matcha Supplies?

INGREDIENTS

1 tsp ceremonial matcha

2-3 oz hot water (170-180*)

1/8 tsp vanilla extract

1 tbsp pure maple syrup or honey

Juice of 1/2 of a freshly squeezed orange (roughly 2-3 oz)

6-8 oz milk of choice (I love the creamy, bold flavor of coconut milk or homemade cashew milk, but you decide!)

DIRECTIONS:

Hot Citrus Matcha Latté:

With a bamboo whisk

Combine milk, orange juice, sweetener and vanilla and stir or whisk until smooth. Pour into a saucepan and heat to 155-165* (Be careful not to boil!). In a matcha mug, combine matcha and hot water, and whisk in swift “W” motions until frothy and suspended. Pour the steamed milk mixture into your matcha, give it a stir if you’d like, and enjoy!

With a handheld frother

Combine milk, orange juice, sweetener and vanilla and stir or whisk until smooth. Pour into a saucepan and heat to 155-165* (Be careful not to boil!). In a mug, combine sifted matcha and hot water, then whisk using a handheld frother. (Look out for splashes if you’re not using a tall mug!) Pour the steamed milk mixture into your mug with the matcha, give it a stir, and enjoy!

With a blender

Combine sifted matcha, hot water, milk, orange juice, sweetener and vanilla and whirl in a blender. Pour into your favorite mug and enjoy!

Iced Citrus Matcha Latté:

With a bamboo whisk

Combine milk, orange juice, sweetener and vanilla in a blender and blend until smooth. In a matcha mug, combine matcha and hot water, and whisk in swift “W” motions until frothy and suspended. Fill a tall glass with ice, and pour your milk over ice first, then pour the matcha mixture on top. Marvel at the beautiful layers you’ve created. Crown with a dollop of whipped cold foam if you’d like! (Watch my video on how to make cold foam here.)

With a blender

Combine all ingredients in a blender and blend until smooth. Serve over ice and crown with a dollop of whipped cold foam if you’d like. (Watch my video on how to make cold foam here.)

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