Matcha Brown Sugar Latte Recipe

Sift and whisk matcha

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove clumps. Add 60 ml hot water (about 80°C / 175°F). Using a bamboo whisk (chasen) or a small frothing whisk, whisk vigorously in a zigzag (M or W) motion until frothy and no lumps remain, about 20–30 seconds.

Sweeten the matcha

While the matcha is still warm, stir in 2 tbsp brown sugar until fully dissolved. Taste and adjust sweetness if desired.

Heat and froth milk

Pour 10 oz milk into a small saucepan and heat over medium-low until steaming but not boiling (about 60–90°C / 140–195°F). Stir in 1 tsp vanilla extract if using. If you prefer a latte with microfoam, froth the milk with a handheld frother or steam wand until lightly foamy (about 20–40 seconds).

If you want a cold version: heat is unnecessary. Warm a small amount of milk to dissolve sugar if you like, then combine cold milk and shaken/whisked matcha over ice.

Pour the sweetened matcha into a 12–16 oz serving glass or mug. Slowly pour the warmed milk over the matcha, holding back foam with a spoon, then spoon microfoam on top. Gently stir once if you prefer a fully mixed latte, or leave layered for a visual effect.

Make brown sugar whipped cream

Chill a mixing bowl and beaters (optional) for 5–10 minutes. Pour 1 cup heavy whipping cream into the bowl, add 2 tbsp brown sugar, and whip on medium-high until soft to medium peaks form (about 2–3 minutes). Taste and add more brown sugar if you want it sweeter.

Spoon or pipe a generous dollop of brown sugar whipped cream onto the latte. Sprinkle a pinch of extra brown sugar and a light dusting of ground cinnamon or matcha powder on top for garnish.

Serve immediately with a spoon or straw. Add additional brown sugar to taste if you prefer it sweeter.