Matcha Latte Recipe

Sift matcha

Sift 2 tsp of ceremonial grade matcha powder into a small bowl or matcha bowl (chawan) to remove clumps. This yields a smoother beverage.

Add hot water

Pour 2 tablespoons of hot water (about 80°C / 176°F — just below boiling) over the sifted matcha.

Whisk

Using a bamboo whisk (chasen) or a small electric frother, whisk vigorously in a quick zig-zag (M or W) motion until the matcha is fully dissolved and a light froth with small bubbles forms on the surface (about 15–30 seconds). If using an electric frother, froth until smooth and slightly foamy.

Sweeten (optional)

If you want a sweet latte, add 1 tsp granulated sugar or your preferred sweetener to the whisked matcha and stir until fully dissolved.

Heat the milk

Pour 1 cup of your chosen milk into a small saucepan and heat over medium-low heat until warm and steaming but not boiling (about 60–90 seconds depending on stove and pan). Remove just before it reaches a simmer. Alternatively, heat in a microwave-safe container for 45–60 seconds, checking to avoid boiling.

Froth the milk

Froth the warmed milk to your desired texture: use a milk frother, French press (pump to aerate), or whisk vigorously by hand. For a creamier latte, create microfoam with small, dense bubbles.

Add vanilla (optional)

Stir 1 tsp vanilla extract into the warmed milk if using.

Pour the whisked matcha into a serving cup (about 8–10 oz capacity). Slowly pour the warmed, frothed milk into the cup over the back of a spoon or directly into the center to create a layered effect, holding back the foam with a spoon and then spooning the foam on top.

Garnish: Lightly dust with up to 1 tsp matcha powder for visual appeal. Optionally add 2 tbsp whipped cream on top before dusting for an indulgent version.

Serve immediately while hot. Stir briefly before drinking to fully combine matcha and milk if desired.