Matcha Latte Recipe

Sift matcha

Place 2 tsp matcha powder into a small fine-mesh sieve set over a bowl or the serving cup. Gently tap or push the powder through to remove clumps. This yields a smoother latte.

Add hot water

Pour 60 ml of hot water (about 80°C / 175°F — steaming but not boiling) over the sifted matcha.

Whisk to foam

Using a bamboo matcha whisk (chasen) or a small electric milk frother, whisk vigorously in a quick zigzag (M or W) motion for 15–30 seconds until the matcha is fully suspended and a light green froth appears on the surface. If using a spoon, stir thoroughly to dissolve lumps.

Heat and sweeten

In a small saucepan or milk frother, gently heat 1 cup of milk over medium-low heat until hot but not boiling (around 60–65°C / 140–150°F). If using a sweetener or vanilla, add it now and whisk to dissolve. For cold or iced latte, skip heating and keep milk cold.

Froth milk

Froth the hot (or cold, for iced) milk using a milk frother, handheld frother, or French press until it develops microfoam and increases slightly in volume (about 20–40 seconds). If you prefer less foam, gently shake heated milk in a jar for 10–15 seconds and pour.

Combine

Pour the prepared matcha concentrate into your serving cup (if you whisked in a bowl, transfer). Slowly pour the frothed milk over the matcha, holding back foam with a spoon and then spooning foam on top for a layered look. Stir gently if you prefer an even green color throughout.

Top with 2 tbs whipped cream if desired, then dust lightly with 1/4 tsp matcha powder for presentation. Serve immediately.