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Warm and Toasty Matcha Latte

  • Author: Amanda Williams


1 1/2 tsp of matcha powder (I use high-quality, organic ceremonial grade)

1 TB cool water for traditional whisking or 1 oz water if using a frother

1 1/2 C warm (between 160-176F) milk/nut mylk (I use fresh pressed & organic); Can also just use water if not making a latte

Cinnamon (to taste)

Monkfruit or preferred sweetener (to taste)


  1. Gently sift the matcha into a teacup (to remove lumps)
  2. Add 1 TB of cool water and whisk smooth and creamy. (If using a hand frother, use 2 TB or 1 oz and froth til smooth.)
  3. Add monkfruit or sweetener and cinnamon
  4. Whisk in warmed milk, nut mylk or additional water
  5. Serve!


Optional Add-Ins:

  • 1 TB of MCT oil, or cocoa butter, or coconut oil, or ghee
  • 1/4 tsp of lucuma
  • 1 small scoop of vegan or regular collagen