Matcha Latte
A vibrant and earthy beverage, a Matcha Latte combines finely ground green tea powder (matcha) with steamed milk, creating a smooth, creamy, and subtly sweet drink known for its unique flavor and energizing properties.
Prepare matcha paste
In a small bowl or wide mug, place 1 teaspoon matcha powder. Add 2 tablespoons hot water (around 175°F / 80°C, just below boiling). Using a bamboo whisk (chasen) or a small regular whisk, vigorously whisk the matcha and water until a smooth, bright green paste forms with no lumps. A slight foam on top is a good sign.
💡 Tips:
- •Ensure the water is not boiling, as it can burn the matcha and make it bitter. Whisking well is crucial to avoid a clumpy latte.
Heat and froth milk
In a separate saucepan, heat 0.75 cup (180 ml) milk over medium heat until it's hot and steaming, but not boiling. If you're adding sweetener, dissolve 1-2 teaspoons of honey, maple syrup, or sugar into the hot milk. If you have a milk frother, froth the milk until it's foamy.
💡 Tips:
- •Oat milk and whole dairy milk tend to froth best for a creamy latte.
Combine and serve
Pour the frothed milk into the mug containing the whisked matcha paste. Stir gently to combine the layers. Optionally, dust with 1 pinch matcha powder on top for garnish. Serve immediately.
💡 Tips:
- •For a layered effect, pour the milk slowly over the back of a spoon into the matcha.
- 💡Use high-quality matcha for the best flavor and color; ceremonial grade is ideal for lattes.
- 💡Adjust the amount of sweetener to your preference, or omit it entirely for a more traditional, earthy taste.
- 💡For an iced matcha latte, combine whisked matcha paste with cold milk, sweetener, and serve over ice. No need to steam the milk.
- 💡Consider adding a drop of vanilla extract to the milk for an extra layer of flavor.
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