Matcha Latte (Quick & Easy Recipe)
So, let's talk about the steps you can take to make a good matcha latte and avoid a clumpy mess.
Equipment
- A bamboo whisk (chasen) or a small kitchen whisk
- A small bowl or matcha bowl for whisking
- A milk frother or saucepan (plus some elbow grease if whisking by hand)
- Your favorite mug or a tall glass
Ingredients
- 1 tsp high-quality matcha powder (ceremonial for smoother flavor, culinary for budget-friendly blends)
- 6–8 oz milk of choice (I’m partial to oat or coconut for extra creaminess)
- 2–3 tbsp hot water (around 175°F or 80°C—don’t go boiling or it’ll taste bitter)
- Optional: sweeteners like honey, maple syrup, vanilla extract, or stevia
Instructions
- Step 1) Sift & Whisk the Matcha: Sift your matcha into the bowl using a fine mesh strainer. It takes 10 seconds but saves you from gritty lumps later on. Then pour in the hot water and whisk briskly in a zig-zag or “M” shape until it turns smooth and frothy.
- Step 2) Heat and Froth the Milk: Warm your milk gently on the stove or in the microwave just enough for steam to start rising, but not to form bubbles. Then froth it. A hand frother is the easiest route, but I’ve shaken hot milk in a mason jar (towel wrapped around it!) and it worked in a pinch.
- Step 3) Combine and Enjoy: Pour the matcha into your mug first. Slowly add the frothed milk to keep that lovely layer effect. Next, sweeten if needed. I usually go with a splash of vanilla and a drizzle of maple syrup for an extra touch.