Silky Matcha Latte Recipe

TahiraJaved

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

Cook Time 3

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

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

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.