Matcha Tea Latte Recipe
Make Matcha Tea Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Matcha
Milk & Sweetener
Method
Matcha
- 1
Measure and sift
Measure 2 tsp matcha (about 1 tsp per serving). Sift the matcha through a small fine-mesh sieve into a matcha bowl or small heatproof bowl to remove clumps.
- 2
Add hot water
Heat water until just off the boil (about 80°C / 175°F). Pour 120 ml of the hot water into the bowl with the sifted matcha.
- 3
Whisk to a concentrate
Using a bamboo whisk (chasen) or a small electric milk frother, whisk vigorously in a zigzag (M or W) motion until the matcha is fully dissolved and a fine, even froth appears on the surface, about 15–30 seconds. This creates a smooth matcha concentrate. Divide the concentrate evenly between two mugs (about 60 ml matcha concentrate per mug).
Milk & Sweetener
- 4
Heat milk with sweetener
Combine 480 ml milk, 2 tbs sweetener, and 1/2 tsp vanilla extract (if using) in a small saucepan. Warm over medium-low heat, stirring occasionally, until the milk is steaming and small bubbles form around the edges (do not let it boil), about 3–4 minutes. Taste and adjust sweetness if desired.
- 5
Froth the milk
Froth the warmed milk using your preferred method: a handheld milk frother, an immersion blender, a French press (pump 10–15 times), or a steam wand. Aim for a smooth, velvety microfoam. If you want more foam, froth longer; for creamier texture, froth briefly.
- 6
