Matcha Latte Recipe

Sift the matcha

Sift 2 tsp ceremonial grade matcha powder into a small bowl or matcha bowl using a fine-mesh sieve to remove clumps; this makes a smoother latte.

Add hot water

Pour 3 tablespoons of hot water (around 80°C / 175°F) over the sifted matcha. Do not use boiling water — it will make the matcha bitter.

Whisk to a paste

Using a bamboo chasen or small whisk, whisk briskly in a zig-zag (M or W) motion until the matcha is fully dissolved and a fine froth appears on the surface, about 15–30 seconds. If you don't have a whisk, use a small milk frother.

Sweeten

Stir in 1 tsp granulated sugar (or 1 tsp simple syrup). Taste and adjust: if you'd like sweeter, add more sweetener from the 'Finishing' section.

Heat the milk

Pour 1 cup milk into a small saucepan and warm over medium-low heat until steaming and small bubbles form around the edges, about 3–4 minutes. Do not boil. If using a milk frother or steam wand, heat and texturize there instead.

Froth the milk

Froth the warmed milk until it has silky microfoam: use a steam wand (create a vortex and stretch the milk for about 10–20 seconds), an electric handheld frother (20–30 seconds), or a French press (pump 10–15 times). If using vanilla, stir 1 tsp vanilla extract into the milk before frothing.

Pour the prepared matcha paste into a 12-16 oz cup.

Slowly pour the steamed, frothed milk over the matcha, using a spoon to hold back foam, then spoon the foam on top. If you prefer an iced latte, pour the matcha into a glass over ice and add cold milk.

Dust the top lightly with about 1 tsp matcha powder for aroma and presentation. Add additional sweetener to taste if needed.

Serve immediately. Stir before drinking to fully combine the matcha and milk.