how to make a matcha latte (with emma chamberlain)

Ingredients

• 1 tsp Ceremonial Grade Matcha Powder (sifted before use)
• 12 oz Water (just off the boil, ~175°F)
• 2 cups Ice Cubes (freshly made)
• 12 oz Almond Milk (unsweetened, chilled for iced latte)
• 2 tbsp Almond Coconut Creamer (optional, adds richness)

Instructions

1. Sift the Matcha

   Place 1 tsp of matcha powder into a fine‑mesh sifter over a small bowl and sift it through using a spoon to break up any clumps.

   Time: PT1M

2. Combine with Hot Water

   Heat 12 oz of water to just below boiling (about 175°F). Pour the hot water over the sifted matcha and whisk vigorously for 1–2 minutes until fully dissolved and a frothy green layer forms.

   Time: PT2M

   Temperature: 175°F

3. Prepare the Iced Latte Base

   Add 1 cup of ice cubes directly into half of the matcha‑water mixture (about 6 oz). Stir by hand until the ice chills the liquid and the matcha is evenly distributed.

   Time: PT1M

4. Add Milk and Creamer to Iced Latte

   Pour 6 oz of chilled almond milk into the iced matcha mixture, then stir in 1 tbsp of almond‑coconut creamer if desired.

   Time: PT1M

5. Froth Milk for Hot Latte

   Using a milk frother or whisk, froth the remaining 6 oz of almond milk until light and airy (about 30‑45 seconds).

   Time: PT1M

   Temperature: 150°F

6. Combine Hot Latte

   Pour the frothy almond milk over the remaining hot matcha‑water mixture, giving it a gentle stir to blend.

   Time: PT1M

7. Serve

   Enjoy the iced matcha latte immediately or sip the hot latte while warm. Optionally garnish with a light dusting of matcha.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

5 g

Fat

5 g

Fiber

1 g