Matcha Latte Recipe

Sift matcha

Place 2 tsp ceremonial-grade matcha powder into a small fine-mesh sieve over a bowl or the serving cup. Tap the sieve so the powder falls through, removing lumps for a smoother latte.

Preheat water

Heat 60 ml water to about 75–80°C (170–176°F). If you don't have a thermometer, bring to a simmer and let sit for 1 minute so it's hot but not boiling.

Combine matcha and hot water in a bowl or the serving cup. Add 1 tsp sweetener (adjust to taste). Whisk vigorously in a zig-zag or 'M' motion with a bamboo matcha whisk (chasen) or small whisk for about 15–30 seconds until the matcha is fully dissolved and a light froth appears on the surface. If using a small handheld milk frother, you can use that here instead.

Heat and froth milk

Pour 1 cup milk into a small saucepan and warm over medium-low heat until steaming but not boiling (about 60–70°C / 140–160°F). Alternatively, heat in the microwave in 30-second bursts until steaming. Add 1 tsp vanilla extract if using. Froth the milk using a milk frother, handheld whisk, or by vigorously shaking in a sealed jar for 20–30 seconds until you achieve microfoam with some volume.

If you prefer iced matcha latte: fill a serving glass with ice and skip heating the milk. Combine whisked matcha and cold milk; stir or shake to combine and create slight froth.

Pour the warmed, frothed milk into the cup with the prepared matcha. Hold back foam with a spoon, then spoon foam on top to finish. For a layered effect, pour slowly over the back of a spoon.

Dust the surface lightly with 0.25 tsp extra matcha powder using a small fine-mesh sieve for a delicate presentation. Optionally add 2 tbs whipped cream before dusting for an indulgent version.