Viral matcha lattes are typically built on a base of water or milk, but bone broth matchas are emerging as a new twist that taps into the demand for lattes that veer savory, functional nutrition, and the ongoing protein craze.
Korean-style bone broth company Reclamation Foods’ Bone Broth Matcha Latte recipe calls for its own-brand grass-fed beef bone broth for warmth and depth, quality matcha, full-fat coconut milk, vanilla extract, and a touch of maple syrup or honey for a hint of sweetness. “Made right, the bone broth matcha just tastes like a really good matcha latte—sweet and creamy with a hint of umami,” said founder Edlin Choi. Despite the name of the latte, Reclamation Foods assures that the bone broth matcha’s savory elements contribute more body than flavor, and the broth doesn’t taste like broth in the drink, since it combines well with the coconut milk and vanilla.
Why This Trend Is Growing
- Savory Functional Lattes
- Umami-leaning café drinks create room for beverages that blend comfort, novelty, and wellness cues beyond traditional sweet flavor profiles.
- Protein-forward Beverages
- Broth-based latte formats reflect growing interest in everyday drinks that deliver satiety, nutrition, and lifestyle alignment without resembling conventional protein shakes.
- Hybrid Wellness Recipes
- Unexpected combinations like matcha and bone broth signal white space for cross-category products that merge ritual, indulgence, and functional ingredients.
Industries Being Reshaped
- Functional Beverages
- The rise of nutrient-enhanced lattes expands the category with formats that feel premium, social-media-ready, and health-oriented.
- Specialty Coffee
- Cafés and at-home drink brands can draw from savory and culinary ingredients to differentiate menus in a crowded matcha and latte market.
- Packaged Foods
- Bone broth producers gain new relevance through recipe-led positioning that shifts products from soups and cooking bases into modern beverage occasions.
