Matcha Latte Recipe

Matcha

1. 1

   Sift and measure

   Sift 2 tsp of ceremonial-grade matcha powder into a small bowl or matcha bowl (chasen bowl) to remove clumps. This ensures a smooth, lump-free latte.

2. 2

   Heat water

   Heat 60 ml of water to around 75–80°C (not boiling). If you don't have a thermometer, bring water to a boil and let it sit for 1–2 minutes to cool slightly.

3. 3

   Whisk matcha

   Add the hot water to the sifted matcha. Using a bamboo whisk (chasen) or a small electric milk frother, whisk briskly in a zigzag (M or W) motion until the matcha is frothy and fully dissolved, about 15–30 seconds. If using a spoon or small whisk, mix vigorously until smooth.

4. 4

   Sweeten and flavor

   Stir in 1 tsp sugar (or preferred sweetener) and 1/4 tsp vanilla extract, if using, into the whisked matcha until dissolved. Taste and adjust sweetness to preference.

5. 5

   Heat and froth milk

   Heat 240 ml milk until steaming but not boiling (about 60–65°C). Froth the hot milk with a milk frother, French press, or whisk until you have a velvety microfoam. For a creamier latte, use whole milk or oat milk; for lighter, use almond or low-fat milk.

6. 6

   Combine for hot latte

   Pour the frothed milk slowly into the bowl or cup containing the whisked matcha, holding back foam with a spoon, then spoon foam on top. Stir gently once to combine. Serve immediately.

7. 7

   Iced option

   To make an iced matcha latte: fill a glass with ice (about 6 cubes). In a separate jar, combine the whisked matcha and sweetener. Pour 240 ml cold milk over the ice, then pour the matcha mixture on top. Stir to combine, or leave layered for a visual effect. Use a handheld frother or a tight-lidded jar to shake the milk first if you want some froth.

8. 8

   Adjustments and storage

   If the matcha is too strong, add more milk; if too weak, increase matcha to 2.5–3 tsp for stronger flavor. Whisked matcha can be prepared ahead and refrigerated for up to 24 hours, but froth and combine with fresh steamed or cold milk just before serving for best texture.