A smooth, vibrant matcha latte with rich umami and gentle sweetness, just like you’d get at a specialty café.
Ingredients
Matcha powder: 3–5g (about 1 heaped teaspoon). Use Ceremonial or Premium grade for a bright green color and smooth, non-bitter taste.
Hot water: 40–60ml: 70–80°C (158–176°F). Never boiling, to preserve flavor.
Milk: 150ml. Whole milk for creaminess, or oat/almond milk for a lighter profile.
Sweetener: 10–15ml. Simple syrup, honey, or condensed milk — adjust to taste.
Ice cubes: Optional, for iced version
How to Make
- Whisk the matcha: Sift matcha into a bowl, add hot water, and whisk until smooth and lightly frothy.
- Prepare the milk: Heat and froth for a warm latte, or pour cold over ice for a refreshing iced version.
- Sweeten & combine: Add sweetener to the milk, then pour over the matcha.
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Enjoy: Sip slowly and enjoy the balance of creamy milk and deep Japanese matcha flavor.
Pro Tips ☕
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For a stronger matcha taste, use 5g and less milk.
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For iced matcha, whisk matcha slightly thicker before adding ice.
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Fresh, high-quality matcha makes all the difference in color and aroma.
