Matcha Latte Recipe

Sift and measure

Sift 2 tsp of matcha powder into a small bowl or matcha bowl to remove lumps. This ensures a smooth latte without clumps.

Add hot water

Heat water to about 75–80°C (not boiling). Measure 60 ml and pour it over the sifted matcha.

Whisk to a paste

Using a bamboo chasen (preferred) or a small whisk, whisk vigorously in a zigzag (M) motion until the matcha is fully dissolved and a light froth appears on the surface, about 15–30 seconds.

Add sweetener

Stir in 1 tsp sweetener (adjust to taste) until dissolved. If using honey or syrup, add while the matcha is warm so it dissolves easily.

Heat the milk

Pour 1 cup milk into a small saucepan and warm over medium-low heat until steaming and just below simmering (about 60–70°C). Do not boil. If using an electric frother, heat according to the device instructions.

Froth the milk (optional)

For a latte texture, froth the warmed milk using a milk frother, handheld whisk, or by vigorously shaking in a sealed jar for 20–30 seconds. Reserve about 2 tbsp foam for topping if desired.

Combine matcha and milk

Pour the warm milk slowly into the prepared matcha while stirring gently to combine. Hold back the foam with a spoon and then spoon the foam on top.

If using, stir in 1 tsp vanilla extract into the milk before pouring for a flavored latte.

Dust the top lightly with 1/4 tsp sifted matcha for presentation.

Serve immediately in a pre-warmed cup. Taste and adjust sweetness if necessary.