Matcha Latte Recipe

Sift Matcha

Sift 2 tsp ceremonial grade matcha powder into a small bowl or matcha bowl to remove clumps. This ensures a smooth latte without lumps.

Bloom Matcha

Pour 60 ml hot water (about 80°C / 175°F) over the sifted matcha. Add 1 tsp sugar or 1 tsp simple syrup if you prefer a sweet latte. Using a bamboo whisk (chasen) or a small milk frother, whisk briskly in a zig-zag (M or W) motion until the matcha is fully dissolved and a light green frothy layer forms on top (about 15–30 seconds).

Heat and Froth Milk

Heat 1 cup of milk in a small saucepan over medium-low heat until steaming but not boiling (about 60–90 seconds). If using a steam wand, steam to about 60–65°C (140–150°F). Add 1/4 tsp vanilla extract if using. Froth the milk using a milk frother, handheld whisk, or by shaking hot milk vigorously in a tightly sealed jar for 20–30 seconds until you have microfoam. Tap the milk container on the counter and swirl to remove large bubbles.

Combine

Pour the frothed milk slowly into the prepared matcha base, holding back the foam with a spoon. Once most of the milk is in, spoon the remaining foam on top to create a layered latte appearance. For iced variation: fill a glass with ice, pour the matcha base over ice, then add cold frothed milk.

Top the latte with 2 tbsp whipped cream if desired and lightly dust with 1/8 tsp matcha powder for a decorative finish. Serve immediately.