Whether you prefer a matcha tea with honey in the morning or enjoy honey and matcha iced for an afternoon treat, this latte offers creamy texture, antioxidants, and natural sweetness. Every sip highlights the harmony of honey matcha, a modern twist on classics.
Yields: 1 large latte (12-16 oz) Prep time: 5 minutes
2-3 oz (60-90 mL) water, heated to 175°F (80°C), hot but not boiling
1 to 1½ tablespoons raw honey, adjust to taste
8-10 oz (240-300 mL) milk of choice (dairy, oat, almond, or coconut)
Optional: ice if serving iced
Extra honey for drizzle on top
Garnish: rosemary sprig or cinnamon stick
Instructions
Sift the matcha powder into a small bowl to remove clumps.
Add the hot water (2-3 oz at 80°C) and whisk vigorously in a zig-zag or "M" motion until smooth and slightly frothy.
Stir in the honey until fully dissolved, creating a wonderful matcha honey blend.
Heat or chill the milk: - For a hot honey matcha latte: Warm the milk gently (do not boil), then froth if desired.
- For an iced matcha honey latte: Fill a glass with ice and pour in the milk first.
Pour the matcha tea with honey mixture into the prepared glass (milk or milk with ice).
Drizzle a little extra honey on top of the foam or milk in a circular pattern. Optionally, use a toothpick to drag lines outward from the center for a stylish effect.
Garnish and serve. Place a rosemary sprig or cinnamon stick upright in the glass for a decorative touch.
Tips for Best Results
Use ceremonial-grade matcha for the brightest green color and smoothest flavor.
Water that is too hot will scorch matcha and reduce vibrancy; 80°C (175°F) is ideal.
For iced honey and matcha lattes, pour the milk first over ice, then add the matcha honey mixture on top for a layered look before stirring.
For precise honey drizzle, consider using a squeeze-bottle with a fine tip.
A clear glass and a dark background help the green color stand out visually.