My first matcha latte experience—at a lakeside café in Milwaukee—was absolute perfection. I sat in a window seat on a windy September day and took sip after creamy, grassy, sweet and frothy sip. I absolutely fell in love with matcha that day.
My second matcha latte experience was the exact opposite. After stirring the powder into boiling water and pouring in hot almond milk, I choked down one gulp of a bitter, watery, clumpy mess and absolutely gave up on the entire mug!
Homemade matcha is rarely love at first sip. This vibrant green tea powder can produce the creamiest, frothiest latte — or a terrible, no-good mess. But the taste of a good latte is worth working for the expertise, and there are so many wonderful health benefits to drinking matcha.
Matcha is a fine and potent green tea powder. Unlike most teas where you steep the leaves and remove them, matcha dissolves entirely into the hot liquid. That means you’re getting a greater concentration of its health benefits! I also love the minimal caffeine content of matcha: it gives steady energy without giving me a jittery, manic reaction the way that coffee can.
Especially on the Whole30, where dairy and added sweetener are eliminated for 30 days, it’s important to get the details right. Here are a few minor-but-major pointers on how to have the best results when making a Whole30 matcha latte at home; I’ll list my exact recipe at the end.
1. Buy the right powder.
Matcha powder varies in quality, and it’s not hard to taste the difference between high-quality matcha and low-quality matcha. I recommend a brand like Rishi Tea — they have several different varieties of matcha that you can choose at varying price levels without sacrificing quality.
2. Store it right.
Once your matcha is purchased, make sure it’s kept in an airtight canister in a relatively cool area. Matcha can dry or spoil easily if left unsealed for too long! Many high-quality matcha brands will sell the powder in an airtight container to simplify storage.
3. Prep your powder.
An often-neglected step in making a matcha latte is sifting the powder before it’s steeped. When you’re ready to make matcha, measure out one teaspoon of powder and strain it through a fine mesh sifter. This improves the texture and balanced taste of your matcha latte: no clumps and an even blend.
4. Consider the temperature.
If you use scalding hot water to make the “concentrate” of a matcha latte, you’ll end up with a bitter, burnt latte. I don’t wait for a specific water temperate most days; instead, I wait for my kettle to boil, and let it cool for 10 minutes before starting the steeping process.
5. …and the milk.
If you’re drinking your matcha latte on the Whole30, dairy milk is out. The good news is, the creamiest lattes you’ll ever drink use thick and frothy nut milk! I’ve made Whole30 matcha lattes with almond milk, hemp milk, coconut milk, you name it, but by far the best matcha lattes use cashew milk. Unsweetened cashew milk is mild yet nutty, and just a bit creamier than most nut milks. There are plenty of brands that sell compliant cashew milk, but it’s also simple to make your own at home!
Learn how to make your own almond milk here.
6. Add collagen.
Taking one scoop of collagen daily is part of my routine: I dissolve peptides in coffee, tea, smoothies, soups, and anything liquid I consume throughout the day. I love adding unflavored collagen peptides to my matcha, not only for its numerous health benefits, but also for the extra frothiness and texture it gives to perfect your latte. Vital Proteins, my collagen brand of choice, also sells a collagen matcha powder that I highly recommend.
7. Respect the frothing process.
The perfect Whole30 latte contains more than steamed or heated milk; it requires a nicely frothed milk. The best way to froth nut milk is to use an at-home milk frother that heats and froths the milk for you; however, you can purchase a simple frothing wand to froth pre-heated milk for just a few bucks if you’re looking to save money.
THE PERFECT WHOLE30 MATCHA LATTE RECIPE
- 1 teaspoon high-quality matcha powder
- 3 tablespoon water
- 1 scoop unflavored collagen peptides (I prefer Vital Proteins!)
- 1 cup unsweetened cashew milk
- Boil a kettle of water. Meanwhile, measure your matcha powder and sift it through a fine mesh strainer into a large mug. Add one scoop of collagen to the sifted matcha powder and set aside.
- Once water is boiling, remove from heat and set timer for 10 minutes to cool boiling water. While you’re waiting, heat and froth cashew milk. This is easiest with a milk frother that does the work for you; otherwise, heat cashew milk in saucepan, remove from heat, and then use a frothing wand to give milk a frothy texture.
- In your mug, add 3 tablespoon of the hot water to your matcha/collagen mix. Immediately begin whisking the liquid to the powder. Whisk very vigorously for a full 60 seconds. Mixture should remain thick; this is the “matcha concentrate” for your matcha.
- Tilt the mug as much as possible so the green liquid is angled close to the lip of the mug. Then, as slowly as possible and as close to the green liquid as possible without touching the mug, pour your frothed cashew milk into the mug. As you pour, start tilting your mug back to upright position. If done properly, the top of the liquid should remain vivid green and at the final moment of the pour, a bit of white froth will appear in the center of your cup. If you’re a real expert, give the milk pitcher a wiggle for a leaf-style latte art!
Homemade matcha can be tricky, especially using nut milks and keeping things unsweetened for the Whole30. But if you follow these steps, your matcha latte will turn out beautifully and you’ll find yourself incorporating it into your daily routine. Happy sipping!
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