Matcha Milk Tea Recipe
Make Matcha Milk Tea Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Matcha base
Milk mixture
Icing / serving
Method
Matcha base
- 1
Sift and measure matcha
Sift 2 tsp ceremonial-grade matcha into a small bowl or cup to remove clumps. This yields a smoother final drink.
- 2
Bloom matcha
Add 60 ml hot water (about 80°C / 175°F — steaming but not boiling) to the sifted matcha. Whisk briskly in an M or zig-zag motion using a bamboo whisk (chasen) or small whisk for 20–30 seconds until frothy and fully dissolved.
- 3
Sweeten
Stir in 1 tablespoon granulated sugar (or 1 TBS simple syrup) into the warm matcha until dissolved. Taste and adjust sweetness if desired.
Milk mixture
- 4
Combine milks
In a separate container, combine 1 cup whole milk and 2 tablespoons half-and-half (if using) and 1 tsp vanilla extract. Chill or keep cold.
- 5
Assemble & serve
- 6
Prepare glass
Place 1 cup ice cubes into a tall glass. If using cooked tapioca pearls, add 1/2 cup to the bottom of the glass first.
- 7
Combine matcha and milk
Pour the sweetened, whisked matcha over the ice (and pearls). Gently pour the milk mixture over the matcha to create a layered look. Stir to combine before drinking, or leave layered for presentation.
- 8
Adjust and finish
Taste and add additional sweetener to taste if needed. Serve with a straw and enjoy immediately.