If you’re looking for a protein-packed twist on your morning matcha, this Cottage Cheese Matcha Latte is a game-changer!
It’s creamy, lightly sweet, and has the perfect balance of earthy matcha and rich, frothy texture—without needing heavy cream.
Plus, it’s super easy to make with just a blender and a few simple ingredients.
Even if you’re skeptical about cottage cheese in your drink, trust me—it blends completely smooth and adds a luxurious, velvety texture.
Once you try it, you’ll wonder why you didn’t add cottage cheese to lattes sooner!
What You’ll Need
Ingredients
- ½ cup cottage cheese (full-fat for extra creaminess)
- ¾ cup milk of choice (dairy or non-dairy)
- 1 teaspoon matcha powder (high-quality for best flavor)
- 1 tablespoon honey (or maple syrup for a vegan option)
- ½ teaspoon vanilla extract
- ¼ cup hot water (not boiling, about 175°F)
Pro Tips
- Use a high-speed blender – This ensures the cottage cheese blends completely smooth. No chunks, just creamy goodness!
- Sift your matcha – This helps avoid clumps and gives a smoother texture.
- Don’t use boiling water – Too hot, and it can make matcha taste bitter. Stick to about 175°F.
- Adjust sweetness – Start with less honey and add more to taste.
- Want it iced? – Blend everything cold and pour over ice for a refreshing drink.
Tools You’ll Need
- High-speed blender
- Small whisk or matcha whisk
- Fine mesh sieve (for sifting matcha)
- Measuring cups and spoons
- Heatproof mug or glass
Substitutions & Variations
- Vegan? Use plant-based milk and swap honey for maple syrup.
- Want it extra thick? Use less milk for a creamier, almost smoothie-like texture.
- Make it iced by using cold milk and serving over ice instead of hot water.
- Boost the flavor with a sprinkle of cinnamon or a dash of coconut milk.
Instructions
1. Blend the Cottage Cheese & Milk
Add ½ cup cottage cheese and ¾ cup milk to a blender. Blend on high until completely smooth and creamy.
2. Sift the Matcha
Place 1 teaspoon of matcha powder into a small bowl. Use a fine-mesh sieve to sift it, breaking up any clumps.
3. Whisk the Matcha
Add ¼ cup hot (but not boiling) water to the sifted matcha. Whisk in a zig-zag motion until it’s smooth and slightly frothy.
4. Blend Everything Together
Pour the whisked matcha into the blender with the blended cottage cheese mixture. Add 1 tablespoon honey and ½ teaspoon vanilla extract. Blend again until smooth and frothy.
5. Serve & Enjoy
Pour the smooth, frothy matcha latte into a glass or mug. Dust with a little extra matcha powder if you like. Enjoy warm, or add ice for a chilled version!
Leftovers & Storage
- Best fresh! This latte is creamiest when served immediately.
- If you need to store it, keep it in an airtight container in the fridge for up to 24 hours. Shake or blend again before drinking.
Wrap-Up
This Cottage Cheese Matcha Latte is a must-try if you love matcha and want an extra protein boost! It’s creamy, cozy, and so easy to make. Give it a try, and let me know in the comments—Did you go hot or iced? Any fun twists you tried? I’d love to hear! 💚
