Matcha Cream Latte Recipe

Sift and whisk

Sift 2 tsp ceremonial grade matcha into a small bowl or matcha bowl to remove clumps.

Pour 60 ml hot water (about 80°C / 175°F) over the sifted matcha.

Whisk vigorously in a zigzag (M or W) motion with a bamboo whisk (chasen) or small whisk for about 15–30 seconds until frothy and smooth with no lumps.

Stir in 1 tablespoon simple syrup (or preferred sweetener) to taste until dissolved. Set the concentrate aside.

Prepare milk mixture (hot)

For a hot latte: heat 1 cup whole milk and 2 tablespoons heavy cream in a small saucepan over medium-low heat until steaming but not boiling (around 65–70°C / 150–160°F). Remove from heat and whisk or froth to create microfoam. Stir in 1 tsp vanilla extract if using.

Prepare milk mixture (cold/iced)

For an iced latte: combine 1 cup cold milk and 2 tablespoons heavy cream in a jar. Add 1 tsp vanilla extract if using. Shake vigorously or use a handheld milk frother to create a light foam. If you prefer thicker creaminess, use chilled half-and-half instead of milk+cream.

Hot: Pour the prepared matcha concentrate into a pre-warmed cup. Slowly pour the steamed milk and cream mixture over the matcha while holding back foam with a spoon; then spoon foam on top. Optionally dust with a light pinch of matcha powder.

Iced: Fill a glass with ice cubes. Pour the matcha concentrate over the ice, then pour the cold milk and cream mixture on top. Stir gently to combine. Optionally top with a small spoonful of frothed milk and dust with matcha powder.

Taste and adjust sweetness if needed by stirring in more simple syrup. Serve immediately.