Matcha Latte Recipe

Sift and combine

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

Bloom matcha

Add 2 tbs hot water (about 80°C / 175°F) to the sifted matcha. Using a bamboo whisk (chasen) or a small whisk/frother, whisk vigorously in an M or zigzag motion until the matcha is smooth, frothy, and no lumps remain, about 15–30 seconds.

Sweeten

Stir in 1 tsp granulated sugar or simple syrup to the whisked matcha until dissolved. Taste and adjust sweetness if desired.

Heat and froth milk

Heat 1 cup milk in a small saucepan over medium-low heat until steaming and just below simmer (do not boil), about 3–4 minutes. Remove from heat. If using a milk steamer or handheld frother, froth the milk until velvety microfoam forms, about 20–45 seconds. For extra silkiness, warm milk to 60–65°C (140–150°F).

Add flavor (optional)

Stir 1 tsp vanilla extract into the warmed milk if using. If you prefer a sweeter latte, add additional sweetener to the milk and mix until dissolved.

Combine

Pour the whisked matcha into a serving cup. Slowly pour the hot frothed milk over the matcha, holding back foam with a spoon and then spooning foam on top to create a layered latte.

Finish

Dust the top with a light pinch (≈1 tsp) of matcha powder for aroma and presentation. Taste and add sweetener to taste if desired.

Serve

Serve immediately while hot. Stir once before drinking to fully integrate the matcha and milk if a stronger matcha flavor is desired.