Matcha Recipe

Heat water

Bring fresh water to about 175°F (80°C). If you don't have a thermometer, heat until just before simmering — small bubbles will form but it should not be boiling.

Warm cup

Pour a little of the hot water into the serving cup to warm it, then discard the warming water.

Sift matcha

Place 2 tsp (about 4 g) of ceremonial matcha powder into a fine mesh sieve set over a small bowl or the serving cup. Sift to remove clumps — this yields a smoother drink.

Make a matcha paste

Add 2 tablespoons of the 175°F water to the sifted matcha. Using a bamboo chasen, small whisk, or hand frother, whisk briskly in a W or M motion until the powder is fully dissolved and a fine green foam forms on the surface (about 15–30 seconds). If using a small frother, whisk until smooth with small bubbles.

Heat and froth milk

Steam or heat 6 oz of milk (or milk alternative) to about 140–150°F (60–65°C). If you prefer iced, skip heating and use cold milk with ice. Froth the milk lightly with a steam wand or handheld frother to create small microfoam; for iced matcha, simply shake or stir to combine.

Sweeten (optional)

If you want sweetener, add 1 tsp simple syrup (or 1 tsp vanilla syrup) to the warmed milk and stir to dissolve. Adjust to taste.

Pour the prepared matcha paste into the warmed serving cup. Slowly add the heated/frothed milk over the matcha — hold back foam with a spoon and ladle it on top if you want a layered look. For iced, pour matcha into a glass with ice, then add cold milk and stir gently to combine. Optional: dust a light pinch of matcha powder on top for garnish.

Taste and adjust sweetness if needed. Serve immediately.