I didn’t try matcha until I was in my thirties, and honestly, I thought it tasted like grass clippings. The problem? I was buying the cheap stuff and dumping it in lukewarm water. No wonder I wasn’t impressed.
Good matcha actually tastes smooth and slightly sweet, not bitter. And when you make it into a latte with the right ingredients, it’s creamy and satisfying—without the 300 calories you’d get at a coffee shop. This low calorie version uses almond milk and sugar-free syrup, so you can enjoy it any time without the guilt. Plus, you don’t need any fancy equipment. Just a cup, a whisk or spoon, and five minutes.
Why You’ll Love This Matcha Latte
- Low calorie – This matcha latte gives you that coffee shop experience without all the extra calories, making it perfect for when you’re watching your intake but still want something special.
- Ready in minutes – You can whip this up in under 10 minutes, which is faster than waiting in line at your local café.
- Simple ingredients – With just four basic ingredients, you probably already have everything you need in your kitchen to make this right now.
- Customizable sweetness – You control exactly how sweet you want it, so you can adjust the syrup to match your taste preferences perfectly.
What Kind of Matcha Powder Should I Use?
You’ll find two main types of matcha at the store: culinary grade and ceremonial grade. For lattes, culinary grade matcha is perfectly fine and more budget-friendly, while ceremonial grade is smoother and less bitter but costs quite a bit more. If you’re new to matcha, start with culinary grade to see if you like the flavor before investing in the pricier stuff. Just make sure your matcha is a bright green color and doesn’t smell musty – that’s a sign it’s fresh and will taste better in your latte.
Options for Substitutions
This simple matcha latte is easy to customize based on what you have in your kitchen:
- Almond milk: Any milk works here – try oat milk, soy milk, coconut milk, or regular dairy milk. Each will give you a slightly different flavor and texture, but all taste great with matcha.
- Matcha powder: This is the one ingredient you shouldn’t substitute. Matcha is what makes this drink special, and there’s no real replacement that will give you the same flavor and color.
- Syrup: You can use honey, maple syrup, agave nectar, or any sugar-free sweetener if you’re watching calories. Start with less than the recipe calls for and add more to taste. You can also skip the sweetener entirely if you prefer your matcha unsweetened.
- Ice: Want a hot latte instead? Just skip the ice and warm your milk on the stovetop or in the microwave before mixing with the matcha powder.
Watch Out for These Mistakes While Making
The biggest mistake when making a matcha latte is using boiling water directly on the matcha powder, which can scorch it and create a bitter, unpleasant taste – letting the water cool for 5 minutes brings it to the ideal temperature of around 175°F.
Another common error is not whisking the matcha thoroughly enough, leaving you with clumps floating in your drink instead of a smooth, foamy mixture – use a small whisk or bamboo chasen and whisk in a zigzag motion for at least 30 seconds until no lumps remain.
To make your latte even better, sift the matcha powder before whisking to break up any clumps, and add the syrup to the matcha mixture before pouring over ice so the flavors blend more evenly throughout the drink.
What to Serve With Matcha Latte?
A matcha latte pairs really well with light breakfast items like almond croissants, blueberry muffins, or a simple piece of avocado toast. If you’re having it as an afternoon pick-me-up, try it alongside some shortbread cookies or biscotti for dipping. Since this is a low calorie version, you could also enjoy it with a protein-packed snack like Greek yogurt with berries or a handful of almonds to keep you satisfied between meals.
Storage Instructions
Store: If you’ve mixed up your matcha latte but can’t finish it right away, keep it in the fridge in a sealed container for up to 24 hours. Just give it a good shake or stir before drinking since the matcha might settle at the bottom.
Prep Ahead: You can sift your matcha powder into a small container ahead of time so it’s ready to go when you want to make your latte. I also like to keep my almond milk cold and my syrup measured out in the fridge for quick morning prep.
| Preparation Time | 5-10 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 10-20 minutes |
| Level of Difficulty | Easy |
| Servings | 1 glass |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 100-130
- Protein: 1-3 g
- Fat: 2-4 g
- Carbohydrates: 20-28 g
Ingredients
- 1 cup almond milk (I use Califia Farms Unsweetened for a creamier texture)
- 2.5 tsp matcha powder (ceremonial grade gives a more vibrant green color)
- 1.5 tbsp sugar-free syrup
- Pinch of sea salt
- ice
Step 1: Prepare the Matcha Base
- 2.5 tsp matcha powder
- Pinch of sea salt
- ~2-3 tbsp water
Boil water and let it cool for about 5 minutes—this is crucial since matcha can become bitter if the water is too hot.
While the water cools, add the matcha powder and sea salt to a small bowl or cup.
Once the water has cooled, pour a small amount (about 2-3 tablespoons) over the matcha and whisk vigorously with a matcha whisk or regular whisk for 30-45 seconds until you have a smooth, foamy paste with no lumps.
I prefer ceremonial grade matcha because it whisks into a beautiful vibrant green color and has a smoother flavor than culinary grade.
Step 2: Assemble and Chill
- matcha mixture from Step 1
- ice
- 1 cup almond milk
- 1.5 tbsp sugar-free syrup
Fill a glass with ice, then pour the matcha mixture from Step 1 over the ice.
Add the almond milk and sugar-free syrup, then stir well to combine everything.
I like to use Califia Farms unsweetened almond milk because it has a naturally creamy texture that makes the latte feel more indulgent without extra calories.
Sweet Low Calorie Matcha Latte
Ingredients
- 1 cup almond milk (I use Califia Farms Unsweetened for a creamier texture)
- 2.5 tsp matcha powder (ceremonial grade gives a more vibrant green color)
- 1.5 tbsp sugar-free syrup
- Pinch of sea salt
- ice
Instructions
- Boil water and let it cool for about 5 minutes—this is crucial since matcha can become bitter if the water is too hot. While the water cools, add the matcha powder and sea salt to a small bowl or cup. Once the water has cooled, pour a small amount (about 2-3 tablespoons) over the matcha and whisk vigorously with a matcha whisk or regular whisk for 30-45 seconds until you have a smooth, foamy paste with no lumps. I prefer ceremonial grade matcha because it whisks into a beautiful vibrant green color and has a smoother flavor than culinary grade.
- Fill a glass with ice, then pour the matcha mixture from Step 1 over the ice. Add the almond milk and sugar-free syrup, then stir well to combine everything. I like to use Califia Farms unsweetened almond milk because it has a naturally creamy texture that makes the latte feel more indulgent without extra calories.
