Matcha Latte Recipe

Sift matcha

Sift 2 tsp matcha powder into a small bowl or matcha chawan using a fine mesh sieve to remove clumps. This ensures a smooth paste.

Add hot water

Pour 60 ml of hot water (about 80°C / 175°F) over the sifted matcha. Using water that is just below boiling preserves matcha's flavor and reduces bitterness.

Whisk to a paste

Whisk vigorously in a zig-zag motion with a bamboo whisk (chasen) or small frothing whisk for 15–30 seconds until frothy and fully dissolved. If using sugar instead of syrup, add 1 tsp granulated sugar now and whisk until incorporated.

Heat milk

Pour 1 cup milk into a small saucepan and heat over medium-low until warm and steaming but not boiling (about 60–90 seconds). Do not let it scald. Alternatively, use a milk steamer.

Flavor and sweeten

If using vanilla extract and/or additional sweetener, stir in 1 tsp vanilla extract and 1 tsp sweetener to the warm milk until dissolved.

Froth milk

Froth the warm milk using a handheld frother, French press, or steam wand until it reaches a silky microfoam (about 20–40 seconds). For less foam, whisk vigorously by hand for 30 seconds.

Combine

Pour the prepared matcha paste into a cup. Slowly pour the frothed milk over the matcha while holding back foam with a spoon, then spoon the foam on top. Stir gently once to combine if desired.

Dust the top with a light sprinkle of matcha powder (about 1 tsp) for color. Optionally add 2 tbsp whipped cream for richness. Serve immediately.