Japan · Beverages
Matcha Latte
Ground shade-grown green tea whisked into a paste with hot water, then brought together with steamed milk.
Ingredients
- ceremonial-grade matcha powder1 tsp
- hot water, 70-80°C60 ml
- whole milk or oat milk200 ml
- honey, maple syrup or simple syrup1 tsp
Method
- 1Sift the matcha. Place a fine-mesh sieve over your cup and push the matcha through it with a spoon. Matcha clumps on contact with moisture and those clumps will not dissolve later. Skipping this step is the main reason homemade matcha lattes have a gritty texture.
- 2Whisk the matcha. Heat water to around 75°C: boil and let sit 4–5 minutes. Pour over the sifted matcha and whisk vigorously in a W shape for 20–30 seconds until fully incorporated with light foam. Boiling water makes matcha bitter; cold water makes it clumpy.
- 3Sweeten if using. Add honey, maple syrup or simple syrup to the warm concentrate. Stir until dissolved. Sweetening now ensures even distribution.
- 4Heat and froth the milk. Warm milk on medium-low until steaming but not boiling — around 60–65°C. Froth with a handheld frother for 20 seconds until creamy microfoam texture. Oat milk froths exceptionally well; whole dairy gives the richest mouthfeel.
- 5Combine and serve. Pour the frothed milk slowly into the cup over the matcha concentrate, tilting slightly so foam rises naturally. Dust a pinch of matcha over the foam. Serve immediately.