Matcha Kuromitsu Latte Recipe

Prepare kuromitsu

If you don't have pre-made kuromitsu, make a quick version: combine 100 g dark brown or muscovado sugar with 30 ml water in a small saucepan, bring to a gentle simmer, stir until sugar dissolves and syrup thickens slightly (about 4–6 minutes). Remove from heat and cool. Use 2 tablespoons for one latte; reserve extra if desired.

Whisk matcha

Sift 2 tsp matcha into a small bowl to remove clumps. Add 60 ml hot water (75–85°C). Whisk briskly in an 'M' or 'W' motion with a bamboo whisk (chasen) or a small electric frother for 15–30 seconds until frothy and no lumps remain. If using a spoon or milk frother, whisk until smooth and slightly foamy.

Stir 2 tablespoons kuromitsu into the warm matcha until fully incorporated. Taste and add pinch of sea salt or 1/4 tsp vanilla if using, to round the flavors.

Hot latte - heat and froth

For a hot latte: heat 1 cup milk to 60–65°C (do not boil). Use a milk frother, steam wand, or whisk to create fine microfoam. Aim for velvety texture with small bubbles. Pour the frothed milk into the matcha-kuromitsu mixture, holding back foam with a spoon and then spooning foam on top. Stir gently to combine.

Cold latte - assemble over ice

For a cold latte: fill a tall glass with 1 cup ice. Add the 2 tablespoons kuromitsu into the glass (if you prefer sweeter, add extra). Pour 1 cup cold milk over the ice. Slowly pour the prepared matcha over the milk (or pour milk over matcha for better layering depending on preference). Stir before drinking to combine flavors.

If you want a frothier cold drink, shake the milk in a cocktail shaker with 10–15 ice cubes for 10–15 seconds before pouring over ice, then top with matcha.

Drizzle the reserved 1 teaspoon kuromitsu over the foam or top of the cold drink for an attractive finish. Optionally dust a tiny pinch of matcha on the foam for garnish.

Serve immediately. Stir before drinking to blend the kuromitsu with matcha and milk for consistent sweetness.