Vanilla Matcha Latte - Large Recipe

Sift and Measure

Sift 2 tsp ceremonial grade matcha into a small bowl or matcha bowl to remove lumps. Sifting helps produce a smooth, clump-free latte.

Bloom Matcha

Pour 60 ml hot water (about 175°F / 80°C) over the sifted matcha. Use a bamboo whisk (chasen) or small frothing whisk and whisk vigorously in a zig-zag motion until the matcha is fully dissolved and a light froth forms on the surface, about 15–30 seconds.

Add Vanilla Syrup

Stir in 30 ml vanilla syrup into the whisked matcha until fully incorporated. Taste and adjust sweetness if needed.

Heat Milk

Pour 12 oz cold milk into a saucepan or steam pitcher. Heat to 150–155°F (65–68°C) on the stove over medium-low heat, stirring occasionally to prevent a skin. If using an electric steam wand, steam milk until velvety microfoam forms (about 20–30 seconds).

Froth Milk

If you did not steam the milk, froth the heated milk with a handheld frother or whisk until it develops a smooth, slightly creamy foam. Aim for fine microfoam rather than large bubbles.

Add Vanilla Extract (Optional)

If using, stir 1 tsp vanilla extract into the milk after heating for additional flavor depth.

Pour the sweetened, whisked matcha into a large (16–20 oz) serving cup.

Gently pour the heated, frothed milk over the matcha, holding back foam with a spoon. Then spoon the foam on top to create a layered look. For a latte art attempt, pour steadily to create a simple pattern.

Taste and adjust sweetness with additional syrup or sweetener (about 1 tsp more if desired).

Lightly dust 1 tsp matcha powder over the foam for garnish and an extra aroma.

Serve immediately while hot.