This Cottage Cheese Matcha Latte is a game-changer if you want to add protein to your morning matcha.
It has a rich, frothy texture and a perfect balance of earthy matcha and creaminess, and it doesn’t need heavy cream.
Also, it’s really easy to make with just a blender and a few simple things.
Even if you don’t believe me, cottage cheese in your drink makes it smooth and adds a rich, velvety texture.
You’ll wonder why you didn’t add cottage cheese to lattes sooner after you try it.
Things You’ll Need
- Blender with high speed
- A small whisk or a matcha whisk
- Fine mesh sieve (to sift matcha)
- Cups and spoons for measuring
- A mug or glass that won’t break when it’s hot
What You’ll Need: Ingredients
- ½ cup of cottage cheese (full-fat for more creaminess)
- ¾ cup of your favorite milk, dairy or non-dairy
- 1 teaspoon of matcha powder (the better the quality, the better the taste)
- 1 tablespoon of honey (or maple syrup if you’re vegan)
- 1/2 teaspoon of vanilla extract
- ¼ cup of hot water (not boiling, about 175°F)
How to do it
1. Mix the milk and cottage cheese together.
Put ¾ cup of milk and ½ cup of cottage cheese in a blender. Mix on high until it is completely smooth and creamy.
2. Shake the Matcha
Put 1 teaspoon of matcha powder in a small bowl. Use a fine-mesh sieve to sift it and break up any lumps.
3. Stir the Matcha
Pour ¼ cup of hot (not boiling) water over the sifted matcha. Whisk in a zig-zag pattern until it is smooth and a little frothy.
4. Mix everything together.
Add the whisked matcha to the blender with the blended cottage cheese. Add 1 tablespoon of honey and 1/2 teaspoon of vanilla extract. Blend again until the mixture is smooth and frothy.
5. Serve and Enjoy
Put the smooth, frothy matcha latte into a cup or glass. You can sprinkle some extra matcha powder on top if you want. You can drink it warm or cold by adding ice.
Helpful Tips
- A high-speed blender will make sure that the cottage cheese is completely smooth. No chunks, just creamy goodness!
- Sifting your matcha helps keep it from clumping and makes it smoother.
- Don’t use boiling water; it’s too hot and can make matcha taste bad. Stay around 175°F.
- Change the sweetness: Start with less honey and add more to taste.
- Want it cold?– Mix everything together and pour it over ice for a cool drink.
Changes and Substitutes
- Are you vegan? Switch honey for maple syrup and use plant-based milk.
- Want it to be extra thick? Use less milk to make it creamier, like a smoothie.
- Instead of hot water, use cold milk and serve it over ice to make it iced.
- A sprinkle of cinnamon or a splash of coconut milk will make the taste better.
Storing and using leftovers
- Best fresh! It tastes best when you drink it right away.
- If you need to keep it, put it in an airtight container in the fridge for up to 24 hours. Before you drink, shake or blend it again.
End of the Day
If you love matcha and want more protein, you have to try this Cottage Cheese Matcha Latte. It’s creamy, warm, and simple to make. Try it out and let me know in the comments if you went hot or iced. Did you try any fun twists? I’d love to hear! 💚