Matcha Latte Recipe

Sift and measure

Sift 2 tsp of matcha powder into a small bowl to remove clumps. This makes for a smoother latte.

Add hot water

Pour 2 tablespoons of hot water (about 80°C / 175°F) into the bowl with matcha. Water should be hot but not boiling to avoid bitterness.

Whisk

Using a bamboo whisk (chasen) or a small kitchen whisk, whisk the matcha briskly in a zig-zag (M or W) motion until it becomes frothy and fully dissolved (about 15–30 seconds). If using an electric milk frother, whisk until smooth and frothy.

Sweeten (optional)

If you want a sweetened latte, stir in 1 tsp of your chosen sweetener (sugar, honey, or simple syrup) until dissolved. Adjust to taste.

Heat the milk

Heat 1 cup of milk in a small saucepan over medium-low heat until warm and steaming but not boiling (about 3–5 minutes). If using a milk frother, steam/froth according to your device’s instructions.

Add vanilla (optional)

Stir 1 tsp vanilla extract into the warm milk for a subtle flavor note, if desired.

Froth the milk

Froth the warmed milk with a handheld frother, small whisk, or by shaking it in a tightly sealed jar for 20–30 seconds until foamy.

Combine

Pour the warm milk into your cup. Slowly pour the whisked matcha into the milk, or pour the milk over the matcha, holding back foam with a spoon then spooning foam on top. Gently stir to combine if needed.

Finish and serve

Optional: dust a tiny pinch of matcha powder on the foam for garnish. Serve immediately.

Rinse the bamboo whisk and bowl immediately after use with warm water (no soap for bamboo whisk). Dry the whisk upright to preserve its shape. Clean other tools as usual.