Matcha Latte Recipe

Sift matcha

Sift 2 tsp matcha powder through a small fine-mesh sieve into a bowl or wide cup to remove clumps. This gives a smoother latte.

Add hot water

Heat water to about 75–80°C (170–175°F). Pour 60 ml of the hot water over the sifted matcha.

Whisk

Using a bamboo chasen (matcha whisk) or a small frothing whisk, whisk the matcha briskly in an 'M' or 'W' motion for 15–30 seconds until it is frothy and fully dissolved. If you don't have a whisk, use a small handheld milk frother.

Sweeten

Stir in 1 tsp sugar (or sweetener of choice) into the warm matcha until dissolved. Adjust sweetness to taste.

Heat and flavor milk (hot latte)

If making a hot latte: pour 1 cup of milk into a small saucepan and heat gently over medium-low until steaming but not boiling (about 65–70°C / 150–160°F). Stir in 1 tsp vanilla extract if using.

Froth milk (alternative)

Froth the warmed milk using a milk frother, French press (pump until foamy), or whisk to create microfoam to top the latte.

Prepare iced milk (iced latte)

If making an iced latte: pour 1 cup cold milk into a shaker or jar, add ice, and shake briefly to chill and slightly froth the milk. Do not heat.

Hot latte assembly: Pour the prepared matcha into a mug, then slowly pour the steamed milk over the matcha while holding back foam with a spoon. Spoon foam on top. Dust with a light sprinkle of matcha powder if desired.

Iced latte assembly: Fill a glass with 1 cup ice, pour the sweetened matcha over the ice, then pour the cold milk over the matcha. Stir gently to combine. Top with a tiny dusting of matcha powder if desired.

Taste and adjust: Taste the latte and adjust sweetness or milk ratio to preference. Serve immediately.