Matcha Latte Recipe

Sift and measure

Sift 2 tsp ceremonial matcha into a small bowl or chawan to remove clumps. This makes the latte smooth.

Add hot water

Pour ~2 oz (60 ml) of hot water heated to about 80°C (175°F) over the sifted matcha.

Whisk

Using a bamboo whisk (chasen) or small frothing whisk, whisk briskly in an M or zigzag motion for 15–30 seconds until a smooth, frothy, slightly foamy surface forms and no powdery bits remain. If using simple syrup or sugar, add it now and whisk to dissolve.

Heat or chill milk

For hot: Gently heat 8 oz oat milk to about 60–65°C (140–150°F). Avoid boiling. For iced: leave cold.

Froth (optional)

If you prefer a velvety texture, froth the oat milk with a steam wand, handheld frother, or small whisk until slightly thickened and foamy.

Add flavor (optional)

If using vanilla extract, stir 1 tsp into the milk before combining with matcha.

Pour the hot, frothed oat milk into the bowl or cup with the whisked matcha. Hold back foam with a spoon and pour, then spoon foam on top. Stir gently once or twice to integrate. Taste and adjust sweetness.

Fill a serving glass with ice (about 1 cup). Pour the whisked matcha over the ice, then top with cold oat milk. Stir gently to combine. Add sweetener to taste and stir.

Optionally, sift a light dusting (~1 tsp) of matcha powder over the foam or top of the drink for presentation.