Matcha Latte Recipe

Sift matcha

Place 2 tsp matcha powder into a small fine-mesh sieve held over a bowl or the serving cup. Gently tap or push the powder through to remove clumps for a smoother drink.

Add hot water

Heat water to about 75–80°C (170–175°F). Pour 60 ml hot water over the sifted matcha in the bowl or cup.

Whisk matcha

Using a bamboo matcha whisk (chasen) or a small handheld whisk, whisk the matcha vigorously in an 'M' or 'W' motion until a bright green foam forms on the surface and no lumps remain, about 15–30 seconds. If you don't have a whisk, use a small milk frother or an electric handheld frother until smooth and slightly frothy.

Sweeten

Stir in 1 tsp sweetener of choice into the warm matcha until dissolved. Taste and adjust: add up to another 1/2 tsp if you prefer sweeter.

Heat milk

Pour 1 cup milk into a small saucepan and warm gently over medium-low heat until it reaches about 60–65°C (140–150°F). Do not boil — small bubbles may form at the edges. If using a microwave, heat for 45–60 seconds and check temperature.

Froth milk

Froth the warmed milk using a milk frother, small whisk, or by shaking it vigorously in a sealed jar for 20–30 seconds to create microfoam. If you like a very creamy latte, froth longer for thicker foam. Stir in 1 tsp vanilla extract if using.

Combine

Pour the frothed milk slowly into the prepared matcha while holding back the foam with a spoon. Once the cup is nearly full, spoon the remaining foam on top for a layered look.

Dust and serve

Lightly dust the foam with a pinch of extra matcha powder (about 1 tsp) for color. Optionally sprinkle 1/4 tsp cinnamon or toasted sesame for an aromatic note. Serve immediately.