I’ve been making my own matcha for over 10 years, and while I’ve experimented with a million different versions, I always come back to a simple iced matcha latte. It’s one of those things that genuinely makes my morning better, and it’s a ritual I’ve kept whether I’m at home or traveling.

I’m actually pretty particular about my matcha, which is why I usually bring everything I need with me when I travel. I always bring my matcha, a whisk, and a small squeeze bottle of maple syrup. The maple syrup is especially important for travel days (and planes) because it can be surprisingly hard to find in some places.

My matcha recipe:

• Whisk together 1-2 teaspoons of matcha with about ¼ cup warm water until smooth and slightly frothy
• Fill a glass with ice
• Add your milk of choice (I always use almond milk)
• Add a splash of maple syrup
• Pour the matcha over the top and stir

Quick note: the water temperature matters more than people think. If the water isn’t warm enough, you’ll probably end up with a few clumps (ideally, you want a smooth, silky consistency before adding it to your glass).

I’ve found that the simpler I keep it, the more I enjoy it. It’s creamy, lightly sweet, gives me a steady boost of energy, and feels like a small act of self-care every morning.

I posted a video of me making my matcha on my Instagram here!