Matcha Milk Tea Recipe

Sift and whisk

Sift 2 tsp ceremonial grade matcha into a small bowl to remove clumps.

Heat 120 ml water to about 80°C (176°F). Pour the hot water over the sifted matcha. Add 1 tsp fine sugar (or 1 tsp simple syrup) to the bowl.

Using a bamboo whisk (chasen) or small electric milk frother, whisk the matcha briskly in a back-and-forth 'M' or 'W' motion until frothy and fully dissolved, about 15–30 seconds. Set the matcha concentrate aside to cool slightly.

Brew a strong green tea (sencha or a mild black tea if preferred) and cool to room temperature. Measure 120 ml of brewed tea and combine with 60 ml cold water to make 180 ml of tea base. This tempers the matcha and adds depth.

Taste the tea base and adjust strength if needed. Chill in the refrigerator briefly if still warm.

In a small pitcher, combine 180 ml whole milk (or chosen dairy-free milk) with 1 tsp sweetener. If using milk foam or 30 ml heavy cream for extra richness, add it now and gently whisk or froth to incorporate. Taste and adjust sweetness to preference.

If you prefer a creamy, slightly thick texture, froth the milk mixture briefly with a handheld frother or by shaking in a mason jar.

Fill a 16-20 oz (about 480–600 ml) glass with 1 cup ice cubes.

Pour the chilled tea base (180 ml) over the ice.

Slowly pour the milk mixture over the tea to create a layered look.

Carefully pour the prepared matcha concentrate on top. For a marbled appearance, do not stir immediately; the denser matcha will sink slightly and create streaks.

If desired, top with 30 ml milk foam or a spoonful of lightly whipped cream for richness.

Dust the top lightly with 0.25 tsp matcha powder for garnish.

Serve with a straw and instruct guests to stir before drinking, or stir yourself to fully blend flavors.