Matcha Latte Recipe

Sift and combine

Sift 2 tsp matcha powder into a small bowl or a matcha bowl (chawan) to remove clumps. Add 1 tsp sugar (or preferred sweetener) on top of the sifted matcha.

Add hot water

Pour 2 tablespoons of hot water (about 80°C / 175°F — water should be hot but not boiling) over the matcha and sugar.

Whisk to a smooth paste

Using a bamboo whisk (chasen) or a small handheld whisk, whisk briskly in a zig-zag or 'M' motion until the matcha is completely dissolved and a smooth, slightly frothy paste forms with fine foam on top (about 15–30 seconds). If you don't have a whisk, use a small frother or whisk vigorously with a fork.

Heat the milk

Pour 1 cup milk into a small saucepan and gently heat over medium-low until warm and steaming but not boiling (about 60–90 seconds after it starts steaming; target ~60–65°C / 140–150°F). Stir occasionally to prevent a skin from forming. If using vanilla, stir in 1 tsp vanilla extract just before removing from heat.

Froth the milk

Froth the heated milk until it has a silky microfoam. Use a milk frother, handheld frother, small whisk, or a jar: froth about 15–30 seconds with a frother, or vigorously shake warmed milk in a tightly sealed jar for 30–45 seconds, then let settle for a few seconds to integrate foam.

Combine matcha and milk

Pour the prepared matcha paste into a serving cup. Slowly pour the frothed milk over the matcha, holding back foam with a spoon and then spooning foam on top to create a layered latte. Gently stir once to integrate or leave slightly separated for layered appearance.

Taste and adjust sweetness if needed by stirring in additional sugar or sweetener to taste. Optionally top with 2 tablespoons whipped cream and a light dusting of 1 tsp matcha powder for presentation. Serve immediately while warm.