There’s just something magical about a warm, creamy latte with a little earthy green tea flavor and a sweet cinnamon kick. This cinnamon matcha latte is cozy, slightly fancy, and surprisingly easy to make at home. It’s like a hug in a mug, but with a little caffeine to keep you going.
Servings: 1
Cook Time: 5 minutes
Why I Love This Recipe
I first made this on a rainy afternoon when I wanted something that felt like a treat but didn’t involve a full trip to the coffee shop. The combination of matcha’s grassy flavor and cinnamon’s warm sweetness instantly hit the spot.
- The cinnamon softens matcha’s earthy edge.
- It feels indulgent but is actually light and nourishing.
- Easy to make in less than 5 minutes.
- You can enjoy it hot or iced.
What You’ll Need
- 1 teaspoon high-quality matcha powder
- 1 tablespoon hot water (just under boiling, about 175°F)
- 1 cup milk of choice (dairy or non-dairy)
- 1 teaspoon honey or maple syrup (optional)
- 1/4 teaspoon ground cinnamon, plus extra for dusting
Pro Tips
- Sift your matcha powder before whisking to avoid clumps.
- Use milk that froths well (oat milk and whole milk are great).
- Don’t overheat the water—too hot will make matcha bitter.
- Adjust sweetness to your preference.
- Whisk in a zigzag motion, not a circle, for better foam.
Tools You’ll Need
- Small whisk or matcha whisk (chasen)
- Small bowl
- Small saucepan
- Measuring spoons and cups
- Mug
Substitutions and Variations
- Swap cinnamon for nutmeg or pumpkin spice for a seasonal twist.
- Try almond or oat milk for a dairy-free version.
- Add vanilla extract for a softer, dessert-like flavor.
Make Ahead Tips
You can whisk matcha and water ahead of time, store it in the fridge, and just reheat with milk when ready.
Why This Recipe Works (Quick Science)
Matcha has tiny particles that don’t fully dissolve in water—they suspend. Whisking at the right temperature keeps the particles evenly spread and prevents bitterness. Cinnamon adds natural sweetness and enhances matcha’s grassy notes. Steamed milk makes the texture smooth and velvety.
Common Mistakes
- Using boiling water—this scorches matcha and makes it bitter.
- Not whisking enough—leads to clumps.
- Adding cinnamon too early to boiling milk—can make it clump.
What to Serve Wit
- A slice of banana bread.
- Toast with almond butter and honey.
- A light breakfast bowl with fruit.
Instructions
Step 1: Sift and whisk matcha
Add 1 teaspoon sifted matcha powder into a small bowl. Pour in 1 tablespoon hot water (175°F) and whisk quickly in a zigzag motion until frothy.
Step 2: Heat milk and cinnamon
In a small saucepan over medium heat, add 1 cup milk and 1/4 teaspoon ground cinnamon. Warm gently until hot but not boiling.
Step 3: Sweeten the milk
Remove milk from heat and stir in 1 teaspoon honey until fully dissolved.
Step 4: Combine and serve
Pour the whisked matcha into your mug. Slowly add the hot cinnamon milk, stirring gently. Dust the top with extra cinnamon if you like.
Leftovers and Storage
Best enjoyed fresh, but you can store in a sealed jar in the fridge for up to 1 day and reheat gently on the stove.
FAQ
Can I make it iced?
Yes! Just use cold milk instead of heating, whisk the matcha with hot water, then pour over ice.
Do I need a bamboo whisk?
No, a small regular whisk or even a milk frother works.
Can I skip the sweetener?
Absolutely—it’s still delicious unsweetened.
Final Thoughts
This cinnamon matcha latte is quick, cozy, and just the right balance of earthy and sweet. Make it once, and it might just become your new afternoon ritual. If you try it, let me know how it went and what twist you added!
