Matcha Latte Recipe

Sift and combine

Sift 2 tsp matcha powder into a small bowl or matcha cup using a fine sieve. This prevents clumps and yields a smoother latte.

Whisk with hot water

Add 2 tbsp hot water (70–80°C / 158–176°F) to the sifted matcha. Use a bamboo whisk (chasen) or a small electric frother to whisk briskly in a zig-zag (M or W) motion until the matcha is dissolved and a thin, bright-green froth forms on the surface, about 15–30 seconds.

Sweeten and adjust

Stir in 1 tsp granulated sugar or 1 tsp simple syrup to the whisked matcha until dissolved. If you prefer less sweetness, reduce to 1/2 tsp or omit.

Dilute (optional)

If the matcha is very concentrated, add the additional 2 tbsp hot water and briefly whisk to combine. This yields a well-balanced base that won’t be overpowered by the milk.

Heat or prepare milk

For a hot latte: heat 1 cup milk to 60–65°C (140–150°F) — do not boil. For a cold latte: use cold milk straight from the fridge.

Froth milk (optional)

If you like a textured latte, froth the heated or cold milk using a milk frother, French press, or steam wand until you have about 2 tbsp of microfoam. If using a steam wand, create velvety microfoam by stretching and texturing the milk for 10–20 seconds.

Combine milk and matcha

Pour the prepared milk slowly into the whisked matcha base while holding back foam with a spoon. Stir gently to combine, then spoon foam on top if used.

Assemble iced latte

Fill a glass with 6 ice cubes. Pour the whisked matcha base over the ice, then add 1 cup cold milk. Stir gently to combine. Top with frothed milk foam if desired.

Lightly dust 1 tsp matcha powder over the foam for a visual finish. Serve immediately.