Restaurants›Stella's Fried Pork Tenderloins›Matcha Latte Recipe

Matcha Latte Recipe

Name: Stella's Fried Pork Tenderloins Matcha Latte Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 tsp ceremonial grade matcha powder; 60 ml hot water (not boiling); 1 tsp optional sweetener (e.g., simple syrup, honey, or sugar); 1 cups milk (dairy or unsweetened plant milk); 2 tbs optional milk foam; 1 to taste bamboo whisk (chasen) or small whisk/frother; 1 to taste matcha bowl (chawan) or small heatproof bowl; 1 to taste sifter; 1 to taste measuring spoon

Inspired by Stella's Fried Pork Tenderloins

Time10m

Serves1

Matcha prepared using the traditional Japanese method with steamed milk.

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Ingredients

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Matcha (tea) portion

2 tsp ceremonial grade matcha powder1/4 cup (60 ml) hot water (not boiling)1 tsp optional sweetener (e.g., simple syrup, honey, or sugar)

Milk portion

1 cups milk (dairy or unsweetened plant milk)2 tbs optional milk foam

Tools

1 to taste bamboo whisk (chasen) or small whisk/frother1 to taste matcha bowl (chawan) or small heatproof bowl1 to taste sifter1 to taste measuring spoon

Method

Matcha (tea) portion

Preheat bowl and warm whisk

Pour a small amount of hot water into the matcha bowl to warm it and to soften the bamboo whisk. Let sit 30–60 seconds, then discard the water and dry the bowl gently.

Sift matcha

Place 2 tsp of ceremonial grade matcha into a small sifter set over the bowl. Sift to remove clumps so the powder will dissolve smoothly.

Add water

Add 60 ml of hot water at about 75–80°C (170–176°F) to the sifted matcha in the bowl. Water should be hot but not boiling to avoid bitterness.

Whisk

Using a bamboo whisk (chasen) or a small vigorous whisk, whisk the matcha in a quick, light 'W' or 'M' motion until a fine, even foam with small bubbles appears on the surface, about 15–30 seconds. If using an electric frother, whisk until frothy but avoid overheating.

Sweeten (optional)

If you want a sweetened latte, add 1 tsp of your chosen sweetener (simple syrup mixes best) and stir briefly until incorporated.

Milk portion

Heat milk

Meanwhile, heat 1 cup of milk to 60–65°C (140–150°F). You can do this on the stovetop over medium-low heat or in a microwave. Avoid boiling; milk should be warm and steamy.

Froth milk

Froth the warmed milk with a steam wand or hand frother until microfoam forms and the milk volume increases slightly. If you prefer a less foamy latte, simply warm the milk without frothing. Reserve about 2 tablespoons of foam if you want a foamy top.

Combine

Pour the warmed milk slowly into the whisked matcha bowl (or into a serving cup containing the matcha), holding back foam with a spoon. Stir gently to combine matcha and milk into a uniform green latte.

Top and serve

Spoon the reserved milk foam on top (about 2 tbsp) if desired. Serve immediately. Optionally, dust a light pinch of matcha powder on the foam for presentation.

Clean-up

Rinse the bamboo whisk and bowl with warm water right after use; avoid soap on a bamboo whisk. Let the whisk air dry upright if possible to preserve its shape.