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.