Matcha Latte (hot Or Iced) Recipe

Sift and measure

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

Dissolve matcha

Add 60 ml hot water at about 80°C (175°F) to the sifted matcha. If making the iced version, use 30–60 ml hot water so matcha can dissolve fully and then cool. Whisk vigorously in a zig-zag motion with a bamboo whisk (chasen) or briskly with a small whisk/frother until a smooth, slightly frothy paste forms and there are no visible clumps, about 15–30 seconds.

Heat or chill milk

For hot: warm 10 oz milk to 60–65°C (140–150°F) without boiling; use a saucepan over medium-low heat or a steam wand. For iced: use cold milk straight from the fridge.

Froth milk (optional)

Froth or aerate the milk using a steam wand, milk frother, or handheld frother until it reaches desired texture (microfoam for hot latte, light aeration for iced).

Sweeten and flavor

Stir 1 tbs simple syrup (or sweetener to taste) and 1 tsp vanilla extract (optional) into the prepared matcha paste until evenly combined. Adjust sweetness to preference.

Combine

For hot latte: pour the warmed, frothed milk slowly into the bowl or cup with the sweetened matcha while stirring gently to combine. For iced latte: fill a glass with 1 cup ice, pour the matcha concentrate over the ice, then add 10 oz cold milk and stir to combine. Top with foam if desired.

Taste and adjust sweetness or milk ratio. If serving hot, optionally create latte art with the foam. Dust a light pinch (about 1 tsp) of matcha powder over the top for garnish if desired.

Serve immediately. For iced drinks, serve with a straw and stir before drinking to mix any settled matcha.