Almond milk can produce a light, nutty matcha latte, but brands vary widely in sweetness, thickness and stability.
Iced 16 oz recipe
- 4 grams Kyoto Teien matcha
- 30 grams water at 160°F
- Approximately 160 grams chilled almond milk
- Optional 10–15 grams vanilla or simple syrup
- Ice
Prepare the matcha base, add almond milk and sweetener to the cup, fill with ice and pour in the matcha.
Hot recipe
Use the same base with approximately 220–230 grams almond milk before steaming. Choose a barista-style product and avoid overheating, which can thin or separate some formulations.
Testing almond milk
Check ingredient labels for allergens and added sugar. Test color, foam, separation and flavor with the exact matcha dose. If the latte tastes weak, reduce milk before increasing matcha.
For the complete system, visit the Complete Matcha Guide or Tay Leaf Wholesale.