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Silky Matcha Latte Recipe

TahiraJaved
Silky Matcha Latte Recipe
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Matcha Latte
TahiraJaved

Silky Matcha Latte Recipe

This Matcha Latte Recipe whisks ceremonial grade matcha into a smooth paste with 175°F water, then tops it with steamed, frothed milk for a silky, café style drink. Making the paste first prevents clumps, and cooled water keeps the flavor earthy instead of bitter. Ready in about 8 minutes, this homemade matcha latte works hot or iced.
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Prep Time 5 minutes
Cook Time 3 minutes
Servings: 1 People
Course: Drinks
Cuisine: Japanese
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the Matcha Base:
  • 2 tsp ceremonial grade matcha powder
  • 2 tbsp hot water about 175°F
  • 2 tsp pure maple syrup
For the Milk:
  • 1 cup whole milk
  • 1/4 tsp alcohol free vanilla extract optional
For Garnish:
  • Tiny pinch of matcha powder or ground cinnamon optional

Equipment

  • 1 Bamboo whisk (chasen) breaks up clumps and builds a fine foam
  • 1 Fine mesh sieve removes lumps before whisking
  • 1 Wide bowl gives the whisk room to move
  • 1 Milk thermometer keeps the milk near 150°F
  • 1 Handheld milk frother adds silky microfoam
  • 1 Small saucepan heats the milk gently

Method
 

  1. Sift the matcha into a wide bowl and stir in the maple syrup.
  2. Add 2 tablespoons of 175°F water and whisk in a W motion for 30 seconds until foamy.
  3. Warm the milk to 150°F over medium low heat for 3 to 4 minutes, then stir in the vanilla.
  4. Froth the milk for 20 seconds until glossy and doubled in volume.
  5. Pour the paste into a warmed mug, add the milk, and spoon the foam on top.
    6. Let boiled water rest for 3 minutes before whisking; boiling hot water makes matcha bitter.

Notes

  • Sift the matcha every time to prevent clumps.
  • Use fresh ceremonial grade powder for the best color and flavor.
  • Make the paste first, then add the milk.
STORAGE: Refrigerate a finished latte up to 24 hours, or freeze leftover matcha paste in ice cube trays up to 1 month.

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