Matcha Latte Recipe
This matcha latte recipe is creamy, vibrant, and endlessly customizable. With just matcha powder, hot water, milk, and sweetener, you can make a coffee shop–style latte at home in 5 minutes.
Ingredients
- For 1 serving hot or iced:
- 1 teaspoon ceremonial grade matcha powder sifted for smoothness
- 2 ounces hot water just below boiling, around 175°F / 80°C
- 6 ounces milk dairy, oat milk, or almond milk work beautifully
- 1 –2 teaspoons sweetener honey, maple syrup, or simple syrup
Instructions
- Sift the matcha (30 seconds).
- Place 1 teaspoon matcha powder into a small bowl through a fine mesh sifter.
- Add hot water (30 seconds).
- Pour in 2 ounces of hot water (175°F).
- Whisk until frothy (1 minute).
- Using a bamboo whisk (chasen), whisk in a “W” motion until small bubbles form and the powder is dissolved.
- Heat or froth milk (2 minutes).
- Warm your milk on the stove or use a milk frother until hot and slightly foamy.
- Sweeten (30 seconds).
- Stir in honey, maple syrup, or your sweetener of choice.
- Assemble (1 minute).
- Pour the frothy milk over your whisked matcha. Stir gently.
- Serve.
- Sip immediately for hot, cozy comfort.
- For Iced Matcha Latte: Skip heating the milk. Whisk matcha with water as above, then pour over a glass of ice, add cold milk, and sweetener.
Notes
- Use ceremonial grade matcha for the smoothest taste (culinary grade works but is more bitter).
- Don’t use boiling water—it scorches the matcha and makes it taste harsh.
- A bamboo whisk creates the best froth, but a handheld frother or jar shake works in a pinch.
- Oat milk froths best for dairy-free versions.
- Best enjoyed fresh, but iced matcha lattes can be stored in the fridge for 24 hours.