Matcha Latte Recipe

Sift

Sift 2 tsp matcha powder into a small, heatproof bowl or matcha bowl to remove clumps for a smoother latte.

Heat water

Bring water to just under boiling (about 80°C / 175°F). Measure 2 tablespoons and let it cool a few seconds if it reached a full boil.

Whisk

Pour the 2 tablespoons of hot water over the sifted matcha. Add the sweetener (1 tsp) and vanilla (1 tsp) if using. Using a bamboo matcha whisk (chasen) or a small handheld milk frother, whisk briskly in a zig-zag (W or M) motion until the matcha is frothy and fully dissolved, about 15–30 seconds. You should see a layer of fine foam on top.

Heat milk

Pour 1 cup milk and 1 tablespoon heavy cream (if using) into a small saucepan. Warm over medium-low heat until steaming and small bubbles form at the edges but not boiling (about 3–4 minutes). Stir occasionally to prevent a skin forming.

Froth milk

Froth the warmed milk using a milk frother, French press (pump 10–15 times), or by vigorously whisking for 20–30 seconds until it has microfoam and has increased slightly in volume. If you prefer an iced matcha latte, skip heating: froth cold milk or shake vigorously in a sealed jar with ice.

Combine

Pour the prepared matcha mixture into a mug. Slowly pour the steamed/frothed milk over the matcha, holding back foam with a spoon, then spoon the foam on top. For iced: fill a glass with ice, pour the whisked matcha, then add cold milk and top with foam if desired.

If desired, lightly dust the top of the foam with a pinch (about 1 tsp) of matcha powder using a fine mesh sieve. Add 1–2 tablespoons whipped cream for an indulgent version.