Matcha Cream Latte Recipe

Sift the matcha powder into a small bowl to remove clumps.

Add the hot water (about 60 ml at ~80°C / 175°F) to the sifted matcha.

Add the granulated sugar or simple syrup to the bowl.

Whisk vigorously in a zig-zag (M-shaped) motion with a bamboo whisk (chasen) or frother for 15–30 seconds until a bright green, frothy, slightly thickened paste forms and there are small bubbles on the surface.

Heat the milk gently in a small saucepan over medium-low heat until steaming but not boiling (about 60–90 seconds). If using a microwave, heat for about 60–90 seconds depending on your microwave power.

If you prefer frothed milk, froth the heated milk using a handheld frother, steam wand, or French press until it has a light foam (about 20–30 seconds). Stir in the vanilla extract, if using.

Pour the prepared matcha paste into a serving glass or cup, then slowly pour the hot, frothed milk over the matcha to combine. Stir gently once to integrate.

Chill a mixing bowl and beaters in the fridge for 5–10 minutes if possible (helps cream whip faster).

Pour the cold heavy cream into the chilled bowl, add the powdered sugar and vanilla extract.

Whip with an electric mixer on medium-high speed or by hand with a whisk until soft to medium peaks form (about 2–4 minutes with a mixer). Avoid overwhipping to the point of graininess.

Spoon or pipe the whipped cream on top of the assembled matcha latte to create a generous layer.

Lightly dust the top of the whipped cream with a small pinch of matcha powder (use a fine sieve) and add white chocolate shavings or toasted coconut if desired.

Serve immediately while the drink is warm and the whipped cream is fresh.