Latte-designed for a clean, steady finish.
1½ tsp (about 2-3 grams) High-Quality Ceremonial Grade Matcha Powder (This is key for a smooth, non-bitter taste)
2 tbsp (30 ml) Hot Water (just under boiling, around 80°C or 175°F)
1 cup (240 ml) Milk of your choice (whole milk, oat milk, and almond milk are all great)
Sweetener to taste (e.g., honey, maple syrup, vanilla syrup, or simple syrup – optional)
1. Sift the Matcha: Place your matcha powder into your bowl through a fine-mesh sieve. This prevents clumps and ensures a smooth latte.
2. Add Water & Whisk: Pour the 2 tablespoons of hot water over the sifted matcha. Using your chasen (bamboo whisk), whisk vigorously in a gentle “M” or “W” shaped motion until the matcha is fully dissolved and a light froth with tiny bubbles forms on the surface. This should take about 15-30 seconds. (If using a sweetener like honey, add it now so it dissolves in the hot concentrate).
3. Heat and Froth the Milk: While you whisk the matcha, heat your milk until hot but not boiling. Froth it using your preferred method until it’s creamy and foamy.
* Electric Frother: Easiest method.
* Handheld Frother: Works great.
* Jar Method: Add hot milk to a sealed jar and shake vigorously.
* Stovetop: Heat milk in a saucepan, then whisk vigorously or use a French press to pump the milk until frothy.
4. Combine: Pour the frothed milk directly into the bowl with your matcha concentrate. For a layered look, pour slowly. For a fully integrated drink, pour quickly and give it a gentle stir.
5. Enjoy Immediately! A matcha latte is best enjoyed fresh.
Use Water, Not Milk, First. Never add matcha powder directly to milk. Always whisk it with a small amount of hot water (just under boiling) into a smooth paste first. This is the non-negotiable secret to a clump-free, perfectly dissolved latte.
Invest in Good Matcha. The quality of the powder is everything. For a smooth, sweet latte, you need ceremonial grade matcha. A low-quality powder will always be bitter, no matter what you do.
Don’t Burn It. Never use boiling water. It “burns” the delicate tea, making it bitter. The ideal temperature is between 70-80°C (160-175°F). Let your boiled kettle sit for 5 minutes before using.
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