Matcha Latte Base Recipe

Sift matcha

Place 2 tsp ceremonial grade matcha powder into a small fine-mesh sieve set over a bowl or the serving cup. Gently tap the sieve to remove clumps. Sifting improves texture and prevents lumps.

Bloom matcha

Add 2 tbs hot water (about 175°F / 80°C) to the sifted matcha. Use a bamboo whisk (chasen) or small electric milk frother to whisk briskly in a zig-zag (M or W) motion until the matcha is fully dissolved and a light froth with small bubbles forms on the surface, about 15–30 seconds.

Sweeten

Stir in 1 tsp fine cane sugar or simple syrup into the whisked matcha until dissolved. Taste and adjust sweetness if desired. If using thick sweeteners (honey, maple), dissolve them in the hot water before whisking.

Prepare milk

Heat 1 cup milk of choice to 150–155°F (65–68°C) if making a hot latte, or keep cold for iced. If you prefer a frothy texture, steam or froth the milk until velvety microfoam forms (about 20–40 seconds with a steam wand) or use an electric frother for 15–30 seconds. If adding extra sweetener to the milk, stir in 1/2 tsp at this stage.

Combine

Pour the prepared milk gently into the bowl or cup containing the whisked matcha. For a layered iced latte, fill the serving glass with 4 ice cubes first, pour the matcha over the ice, then slowly pour chilled milk over the top. For a hot latte, pour milk over matcha while gently stirring to integrate.

Finish

If desired, top with 2 tbs whipped cream or a spoonful of frothed milk. Lightly dust with 1/4 tsp matcha powder for presentation. Serve immediately.

Variations & Tips

For a stronger matcha flavor, increase matcha to 2.5–3 tsp. For a sweeter, creamier drink, use full-fat dairy or barista-style oat milk. Always use water below boiling to avoid bitterness. Adjust sweetness to taste.