Matcha Latte
Total Time
5 mins
Prep Time
2 mins
Cook Time
3 mins
Rating
5 out of 5 stars
(3)
Ingredients
1 serving
- 1 1/2 teaspoons ceremonial-grade matcha
- 1 teaspoon sugar (optional)
- 2 tablespoons hot water (175°F, not boiling)
- 3/4 cup plain milk, steamed (I use oat milk)
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Preparation
Chef’s notes
Use good-quality matcha. The quality and freshness of your matcha powder make a huge difference in the flavor of your matcha latte. The price of matcha powders can certainly run the gamut, but I would recommend opting for a ceremonial grade (versus culinary grade) matcha powder at a price point that feels good to you.
Measure the temperatures of the liquids. It’s really important not to overheat the water and milk when making a matcha latte. (Otherwise, the matcha can become bitter.) So I recommend using any sort of basic cooking thermometer the first time you make this drink to get a sense of how warm the water and milk should be.
Preheat your mug. A cold mug can really zap the heat from a hot drink. So I recommend always pouring some hot water into your mug to let it warm up while you are mixing the drink, then you can pour it out just before adding the matcha latte to your mug.
Adjust ratios to taste. Everyone has different preferences when it comes to the ratios of matcha to milk and sweetener. I recommend making the recipe as written below for your first batch, then you can always adjust the ratios differently to taste the next time.
Enjoy immediately. Matcha is always best enjoyed freshly-brewed. So don’t let it sit too long — enjoy those vibrant, delicious sips while the latte is nice and warm!