Matcha Latte Recipe

Sift matcha

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

Bloom matcha

Pour 2 tablespoons of hot water (~80°C / 175°F) over the sifted matcha. Add 1 tsp sugar (adjust to taste). Use a bamboo whisk (chasen) or small regular whisk to vigorously whisk in an M or W motion until the matcha is dissolved and a light froth with small bubbles forms on the surface, about 15–30 seconds.

Heat and froth (hot latte)

If making a hot latte: heat 1.25 cups milk in a small saucepan over medium-low heat until steaming and tiny bubbles appear at the edges (do not boil), about 3–4 minutes. Remove from heat. Optional: whisk vigorously, use a milk frother, or frothing wand to create microfoam for 15–30 seconds.

Chill and froth (iced latte)

If making an iced latte: chill 1.25 cups milk or use cold milk. For a creamier texture, shake milk with a lid in a jar for 20–30 seconds or use a handheld frother briefly to create light foam.

Add vanilla (optional)

Stir 1 tsp vanilla extract into the warm or cold milk if using. This adds depth and sweetness without extra sugar.

Combine

Hot: Pour the prepared matcha into your serving cup, then slowly pour the steamed milk over the matcha, using a spoon to hold back foam and then spooning foam on top. Iced: Fill a glass with 1 cup ice, pour the prepared matcha over the ice, then pour chilled milk over the matcha to create a layered look. Stir to combine if desired.

Garnish

Lightly dust the top with 1/4 tsp matcha powder for color, or sprinkle a little extra sugar if you prefer sweeter. Serve immediately.