There's something about a matcha latte that just feels like a little act of self-care. Maybe it's the color, that calm, earthy green. Maybe it's the ritual of whisking it together. Or maybe it's just the fact that it gives you a gentle lift without the jittery crash that comes with a second cup of coffee. Whatever it is, we're big fans around here.
For a while, we were making ours the standard way: matcha, oat milk, a little sweetener. Fine. Good, even. But once we started reaching for River Bluff wildflower honey instead of the usual stuff, something clicked. The floral notes in the honey play so naturally off the earthy, grassy flavor of the matcha that it almost feels like they were made for each other. Which, in a way, they kind of were. Both are products of the natural world doing its thing.
River Bluff's wildflower honey is harvested right here in the Lowcountry, which means it's made from whatever is blooming locally throughout the season. That gives it a depth and complexity that plain white sugar just can't touch. It's sweet, but it's also something. And in a simple drink like a matcha latte, that something really shows up.
Here's how we make it:
Honey Matcha Latte
Serves 1
What you'll need:
- 1 teaspoon ceremonial grade matcha powder
- 2 tablespoons hot water (not boiling, around 175 degrees)
- 1 cup milk of your choice (oat and whole milk both work beautifully)
- 1 to 2 teaspoons River Bluff wildflower honey, adjusted to your taste
- A pinch of vanilla if you're feeling fancy
How to make it:
Start by sifting your matcha powder into a small bowl or mug. This helps avoid clumps, which nobody wants. Add your hot water and whisk until the matcha is fully dissolved and a little frothy. A small bamboo whisk works great here, but a regular milk frother gets the job done too.
While your matcha is coming together, warm your milk on the stove over low heat or froth it if you prefer a foamy top. You want it warm but not scalded.
Stir your wildflower honey directly into the matcha concentrate while it's still warm so it dissolves smoothly. Then pour your milk over the top, give it a gentle stir, and that's it. Done in under five minutes and genuinely delicious.
If you want it iced, just let the matcha and honey mixture cool for a minute, pour it over a glass full of ice, and add cold milk. Perfect for a warm Lowcountry afternoon.
The honey is doing a lot of the heavy lifting in this recipe, so it's worth using something you actually love the taste of. That's the nice thing about local wildflower honey: it brings real flavor to the table, not just sweetness. You'll taste the difference.
River Bluff Honey is available locally in the Charleston area. If you haven't tried it yet, this latte is a pretty great place to start.