Matcha Latte Recipe

Sift and measure

Sift 1 tsp ceremonial grade matcha into a small bowl or matcha bowl (chasen chawan) to remove clumps. Sifting ensures a smooth, lump-free latte.

Add hot water

Pour 2 tablespoons of hot water (about 80°C / 175°F) over the sifted matcha. Water should be just below boiling to preserve flavor and avoid bitterness.

Whisk to a paste

Using a bamboo whisk (chasen) or a small handheld whisk, whisk briskly in a zig-zag (M or W) motion until the matcha is fully dissolved and a frothy light-green layer forms on top, about 15–30 seconds. If using a spoon or frother, whisk until smooth and slightly frothy.

Sweeten (optional)

Stir in 1 tsp granulated sugar or simple syrup to taste while the matcha is warm so it dissolves evenly.

Heat the milk

Pour 10 oz (about 300 ml) 2% milk into a small saucepan. Warm over medium-low heat until steam appears and small bubbles form around the edges, about 2–3 minutes. Do not boil. Alternatively, use a milk steamer set to about 60–65°C (140–150°F).

Froth the milk

Froth the warmed milk using a milk frother, handheld electric frother, or by vigorously whisking. Aim for microfoam with a silky texture. If you prefer a creamier latte, froth until a layer of foam forms on top (about 15–30 seconds with a handheld frother).

Add vanilla (optional)

Stir 1 tsp vanilla extract into the milk if using, mixing gently to combine.

Pour the whisked matcha paste into a 12 oz serving cup.

Slowly pour the warmed, frothed milk over the matcha, holding back foam with a spoon. Once most of the milk is in, spoon the remaining foam on top.

Optional: Dust a pinch of matcha powder over the foam for garnish.

Serve immediately. Stir before drinking to fully combine matcha and milk.