Matcha Milk Recipe

Inspired by KUKAI

Time10m

Serves2

Make Matcha Milk Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preheat and measure
Warm the bowl or small heatproof jug by rinsing it with hot water, then discard the rinse water. Measure 4 g matcha (about 2 level teaspoons) into a fine-mesh sieve set over the warmed bowl and gently tap the sieve so the powder falls through — this removes clumps and gives a smoother drink.
2
Heat water
Bring fresh water to a near boil and let it cool to about 80°C (175°F). Measure 120 ml of this hot water.
3
Bloom the matcha
Add the 120 ml hot water to the sifted matcha. Using a bamboo whisk (chasen) or a small frothing whisk, whisk briskly in a rapid 'W' or 'M' motion (back-and-forth across the bowl) for 15–30 seconds until the matcha is fully dissolved and a thin, even froth appears on the surface with small bubbles.
4
Sweeten to taste
Stir in 2 tablespoons of simple syrup (or 2 tbs honey). Taste and adjust: add up to 1 tbs more if you prefer sweeter. Ensure the syrup is fully incorporated into the hot matcha concentrate.

5
Decide hot or iced
Choose hot or iced preparation. For hot matcha milk, use warmed milk. For iced, use cold milk and ice cubes.
6
Prepare the milk (hot)
To make a hot matcha milk: pour 480 ml milk into a small saucepan and gently heat over medium-low until steaming and about 60–65°C (140–150°F) — do not boil. If you have a milk steamer, steam to the same temperature and create light microfoam. Stir in 1 tsp vanilla extract now if using.
7
Prepare the milk (iced)
To make an iced matcha milk: pour 480 ml cold milk into a jug and stir in 1 tsp vanilla extract if using. Fill two serving glasses with 3 ice cubes each (about 6 cubes total).
8
Assemble (hot)
For hot: divide the sweetened matcha concentrate evenly between two mugs (approx. 60 ml matcha per mug). Slowly pour 240 ml warmed milk into each mug, holding back foam with a spoon if desired, then spoon a little foam on top. Give a gentle stir to combine, or pour the matcha into the milk for a layered look.
9
Assemble (iced)
For iced: divide the sweetened matcha concentrate evenly between two glasses with ice. Pour 240 ml cold milk over the matcha in each glass. Stir gently to combine into an even green color, or leave layered for a visual effect before stirring at the table.
10
Final touch and serve
Taste and adjust sweetness if needed (add a splash more simple syrup). Serve immediately. If desired, garnish with a light dusting of matcha powder (use a fine sifter) or a small sprig of mint.