🍵 Matcha Honeycomb Latte!
A creamy, caramel-kissed matcha drink with golden honeycomb sweetness.
Ingredients (1 serving)
- 1–1.5 tsp premium matcha powder
- 30–50 ml hot water (not boiling — around 75–80°C)
- 250 ml milk of choice (dairy, oat, almond, coconut)
- 1–2 tsp honeycomb syrup or crushed honeycomb candy
- 1 tsp honey (optional, for extra sweetness)
- Ice (if making it iced)
💛 If Making Hot Matcha Honeycomb Latte
1. Prepare the matcha
- Sift 1–1.5 tsp matcha into a bowl.
- Add hot water (not boiling).
- Whisk in a W-motion until smooth and frothy.
2. Make the honeycomb milk
- Warm milk in a small pot until hot but not boiling.
- Stir in 1–2 tsp honeycomb syrup (or melt a little crushed honeycomb into it).
- Optional: add 1 tsp honey.
3. Combine
- Pour honeycomb milk into a mug.
- Gently pour the whisked matcha over the top.
- Optional: top with extra froth or a pinch of crushed honeycomb.
❄️ If Making Iced Matcha Honeycomb Latte
1. Prepare the matcha
Same as above — whisk until smooth and foamy.
2. Prepare the milk
- In a glass, add ice cubes.
- Mix milk with honeycomb syrup until dissolved.
- Pour over ice.
3. Combine
- Slowly pour the whisked matcha on top for a gorgeous layered look.
- Finish with crushed honeycomb on top.
✨ Tips for Best Flavour
- Use ceremonial-grade matcha for a smooth, vibrant taste.
- Do not use boiling water on matcha — it turns bitter.
- Honeycomb syrup gives the most consistent flavour; crushed honeycomb melts slowly and adds caramel bits.
- Oat milk makes it extra creamy.