Save to Pinterest My coworker brought back matcha from Kyoto, a tiny tin wrapped in paper, and I had no idea what to do with it. She told me to just whisk it with hot water, but when I added milk and watched the green swirl into white, something clicked. It tasted earthy and sweet at the same time, like the smell of a garden after rain. I started making it every Saturday morning, and now the ritual of whisking feels as important as the drink itself. That little tin is long gone, but I keep buying more.
I made this for my sister one winter afternoon when she was stressed about deadlines. She sat at my kitchen counter, quiet, watching me whisk the matcha into a little green cloud. When I handed her the mug, she smiled for the first time that day. Now she texts me photos of her own attempts, sometimes with too much powder, sometimes with oat milk that wont froth. But she keeps trying, and that makes me happy.
Ingredients
- Matcha green tea powder: This is the heart of the drink, so choose culinary grade or higher for the best flavor without bitterness. Sifting it really does matter because clumps will not dissolve no matter how hard you whisk.
- Hot water: Not boiling, just hot, around 80 degrees Celsius, because boiling water turns matcha bitter and dull. I learned this the hard way after ruining a whole batch.
- Milk: Dairy froths beautifully, but oat milk is my favorite plant-based option because it steams thick and creamy. Almond milk works too, though it can separate if you overheat it.
- Sweetener: Honey adds floral notes, maple syrup brings warmth, and plain sugar just disappears into the background. I usually skip it entirely now, but when I first started, a little sweetness helped me adjust to the grassy flavor.
Instructions
- Sift the matcha:
- Push the powder through a fine mesh sieve into your bowl or mug, tapping the edge gently. This step feels fussy, but it prevents those stubborn lumps that float on top and taste chalky.
- Whisk the matcha base:
- Pour in the hot water and whisk quickly in a zigzag or W motion until it turns frothy and bright. If you have a bamboo whisk, use it, but a small metal whisk works just fine.
- Heat and froth the milk:
- Warm the milk in a saucepan over medium heat until it steams, or use a frother if you have one. Dont let it boil or youll get a skin on top that nobody wants.
- Divide the matcha:
- Pour the whisked matcha into two mugs, splitting it evenly. If youre sweetening, stir it in now while the liquid is still hot.
- Pour and top:
- Slowly pour the steamed milk over the matcha, holding back the foam with a spoon, then spoon the foam on top. The contrast between the green and white is part of the charm.
- Serve right away:
- Matcha settles quickly, so drink it while its hot and frothy. You can dust a pinch of matcha on top if you want it to look fancy.
Save to Pinterest One Sunday morning, I made this for my neighbor who had never tried matcha before. She took a sip, paused, and said it tasted like drinking a forest. I laughed, but she was right. Theres something grounding about it, something that makes you slow down. Now she knocks on my door every few weeks asking if I have time to make us both a cup.
Making It Iced
On hot days, I whisk the matcha with cold water instead, then pour it over ice and add cold milk. It doesnt froth the same way, but it becomes refreshing and bright. Sometimes I shake it all together in a jar with a lid, which makes it foamy and fun. Just dont skip the sifting step, even for iced versions, because cold liquid is even less forgiving with clumps.
Choosing Your Milk
Whole milk gives you the richest texture, but oat milk froths almost as well and adds a subtle sweetness. Almond milk is lighter and works if you prefer something less creamy, though it can taste a little watery. Soy milk is thick and froths beautifully, but some people find the flavor too strong. I keep oat milk on hand now because it never lets me down.
Adjusting the Flavor
If matcha tastes too grassy for you at first, try adding a touch of vanilla extract or a pinch of cinnamon. Some people like a tiny squeeze of lemon, which sounds strange but brightens the whole drink. Over time, your palate adjusts, and you might find yourself craving that earthy taste on its own.
- Start with less matcha if youre new, then increase as you get used to the flavor.
- Sweetener is optional, but it helps bridge the gap if youre coming from sugary lattes.
- Dont be afraid to experiment with different milks and temperatures until you find your version.
Save to Pinterest This drink has become my quiet moment before the day picks up speed. I hope it gives you that same sense of calm, or at least a really good cup of something green and comforting.
Recipe FAQs
- → What is matcha and why is it used in lattes?
Matcha is a finely milled powdered green tea from Japan, known for its vibrant green color and smooth flavor. It's ideal for lattes because the powder dissolves into milk to create a creamy, energizing beverage rich in antioxidants and natural caffeine.
- → Why is water temperature important when preparing matcha?
Water that's too hot (above 80°C/175°F) can scorch the delicate matcha powder, resulting in a bitter taste and destroyed nutrients. Using the correct temperature preserves the matcha's natural sweetness and vibrant color while ensuring proper dissolution.
- → What's the best way to whisk matcha without lumps?
Sift the matcha powder into your bowl or mug first to break up any clumps. Then use a bamboo whisk (chasen) or small whisk to blend it with hot water using a brisk zigzag motion for 30-60 seconds until fully dissolved and frothy.
- → Can I make matcha latte with non-dairy milk?
Yes, matcha lattes work excellently with plant-based alternatives like almond, oat, or soy milk. These milks can be steamed or frothed just like dairy milk, and you may want to pair them with plant-based sweeteners for a fully vegan preparation.
- → How do I achieve the perfect foam for my matcha latte?
Heat or froth your milk until steaming but not boiling. When pouring over the matcha mixture, hold back the foam with a spoon and gently layer it on top. For extra frothing, use a milk frother or whisk the milk vigorously after heating.
- → Can matcha lattes be served cold or iced?
Absolutely. Prepare the matcha mixture the same way, then pour it into a glass with ice and add cold milk instead of steamed milk. Stir well and add sweetener to taste for a refreshing iced matcha latte.