Matcha Latte Recipe

Sift and measure

Sift 2 tsp ceremonial grade matcha into a small bowl or matcha bowl to remove lumps. This yields a smoother final drink.

Add hot water

Pour 2 tablespoons of hot water (about 80°C / 175°F — just below boiling) over the sifted matcha. Using water hotter will make the matcha bitter.

Whisk

Using a bamboo chasen or small whisk, briskly whisk the matcha and hot water in a zig-zag (M or W) motion until frothy and no clumps remain, about 15–30 seconds. If you don't have a chasen, use a small handheld milk frother or whisk until smooth.

If you like sweet matcha, whisk in 1 tsp sugar or simple syrup to the paste until dissolved.

Heat the milk

Pour 1 cup milk into a small saucepan and heat over medium-low until steaming and small bubbles form around the edges (about 2–4 minutes). Do not boil. Alternatively, heat in microwave for 60–90 seconds depending on power.

Add flavor/sweetener

Remove milk from heat. Stir in 1 tsp vanilla extract and 1 tsp sweetener if using, until combined.

Froth the milk

Froth the hot milk until emulsified and slightly foamy using a milk frother, French press, or by vigorously whisking for 20–30 seconds. For a creamier latte, froth more to create microfoam.

Combine

Pour the prepared matcha paste into your serving cup. Slowly pour the hot frothed milk over the matcha, holding back foam with a spoon and then spooning foam on top.

Finish

Optional: Dust a light pinch of matcha powder over the foam or add 2 tbsp whipped cream for an indulgent version.

Serve immediately. Stir briefly to integrate matcha and milk, then enjoy.