A matcha latte combines finely ground Japanese green tea with creamy milk for a vivid, gently bitter drink. It is quick to make and works hot or iced.
Sifting the matcha and whisking it with a small amount of warm water prevents clumps. Warm milk then softens the tea’s bitterness without hiding its grassy aroma.
Do not use boiling water. Water around 175 F keeps the matcha smooth and fragrant rather than harsh and bitter.
Serving Suggestions
Serve hot in a warmed mug or pour over ice for a chilled latte. A small rice cracker, sesame cookie, or piece of dark chocolate pairs well.
Recipe Notes
Use plant milk for a dairy-free version. Matcha is best used fresh and stored sealed away from heat and light.
Japanese Matcha Latte
A smooth, vivid green matcha latte balanced with steamed milk and optional maple syrup.
Ingredients
Equipment
Method
Whisk the Matcha:
- Sift the matcha into a small bowl. Add the hot water and whisk briskly in a zigzag motion until smooth and lightly foamy.
- Stir in the maple syrup if using.
Add Milk and Serve:
- Warm and froth the milk until steaming but not boiling. Pour it into a mug and add the whisked matcha.
- For an iced latte, fill a tall glass with ice, pour in the milk, and finish with the matcha mixture. Stir before drinking.
Nutrition
Notes
- Use warm rather than boiling water for a smoother cup.
- Sifting the matcha prevents clumps.
- Adjust sweetness after tasting the finished latte.
