Restaurants›Basted Baker›Matcha Latte Recipe

Matcha Latte Recipe

Inspired by Basted Baker
Time8m
Serves1

Substitution available with OAT or ALMOND MILK

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Ingredients

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Matcha Base

Milk

Garnish / Optional

Method

Matcha Base

1

Sift matcha

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove lumps. Sifting ensures a smooth, clump-free latte.

2

Bloom matcha

Add 2 tablespoons hot water (about 80°C / 175°F) to the sifted matcha. Whisk vigorously in a zig-zag or 'W' motion with a bamboo whisk (chasen) or small frother for 15–30 seconds until the mixture is frothy and fully dissolved. Stir in 1 tsp sweetener to taste until combined.

Milk

3

Heat and froth milk

Heat 1 cup milk (or OAT/ALMOND milk) to about 60–65°C (140–150°F). Do not boil. If using a steam wand, texture milk to create microfoam. If you don't have a steam wand, gently heat on the stove or microwave until warm, then froth with a handheld frother, a French press (pump 10–15 times), or vigorously shake in a heatproof jar for 30–60 seconds until foamy. Stir in 1 tsp vanilla extract if using.

4

Combine

Pour the warmed milk into your serving cup, holding back the foam with a spoon. Slowly pour the whisked matcha into the milk while stirring gently to combine. Spoon the remaining foam on top.

Garnish / Optional

5

Lightly dust 1/4–1 tsp matcha powder over the foam for presentation. Alternatively dust with 1/4 tsp cinnamon or cocoa as desired. Serve immediately.