Matcha Latte
Indulge in a serene moment with this vibrant, creamy Matcha Latte, a traditional Japanese beverage offering a gentle, sustained energy boost. Crafted with ceremonial grade matcha, hot water, and your preferred milk, this drink delivers a delicate earthy flavor balanced by a smooth, frothy texture.
An original recipe by Forkin
- Total time
- 8 min
- Serves
- 1
- Difficulty
- Easy
- Per serving
- 104 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 2 tspmatcha powder, ceremonial grade
- 60 mlhot water, about 80°C (175°F)
- 240 mlmilk, warmed, dairy or non-dairy
- 1 tspsweetener, maple syrup or honey(optional)
Equipment
Small bowl · Fine-mesh sieve · Bamboo whisk (chasen) (optional) · Small kitchen whisk · Serving mug · Small saucepan (optional) · Microwave-safe mug (optional) · Electric kettle with temperature control (optional) · Milk frother (optional)
The method
Step by step
- 1
Sift the matcha powder through a fine-mesh sieve into a small bowl or traditional matcha ceremonial bowl to eliminate any lumps and ensure a smooth consistency.
About 1 min
Cook’s note: Sifting is crucial for preventing clumps and achieving that silky, lump-free texture characteristic of a well-made matcha latte.
- 2
Heat 60 ml of fresh water to approximately 70-80°C (158-176°F).
About 1 min
Cook’s note: Using water that is hot but not boiling is key; boiling water can 'burn' the delicate matcha, resulting in a bitter taste. An electric kettle with temperature control is ideal.
- 3
Pour the heated water over the sifted matcha powder in the bowl.
- 4
Whisk the matcha vigorously in a 'W' or 'M' motion with a bamboo whisk (chasen) or a small kitchen whisk for 1-2 minutes until the matcha is fully dissolved and a light, frothy foam forms on the surface.
About 2 min
Cook’s note: Aim for a bright green, foamy mixture with no visible clumps. The more air you incorporate, the frothier your matcha base will be.
- 5
Gently pour the whisked matcha into your chosen serving mug.
- 6
Warm 240 ml of your preferred milk on the stovetop over medium heat or in the microwave until it is hot but not boiling, reaching about 60-70°C (140-158°F).
About 1 min
Cook’s note: For an extra creamy and luxurious texture, use a milk frother to create a thick foam with your warmed milk before pouring.
- 7
Carefully pour the warmed milk (and foam, if frothed) into the mug with the prepared matcha.
Cook’s note: Pour slowly to create beautiful layers, or pour directly into the center for a more integrated drink.
- 8
If desired, add 1 teaspoon of your chosen sweetener (such as honey, maple syrup, or agave) and stir gently to combine.
Cook’s note: Taste your latte before adding sweetener, as the natural sweetness of the milk and matcha might be sufficient for your preference.
- 9
Serve immediately and savor your freshly made, invigorating matcha latte.
Per serving
Nutrition
- Calories
- 103.9kcal
- Protein
- 8.4g
- Carbs
- 12.4g
- Fat
- 2.5g
- Sugar
- 12.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This matcha latte is a perfect pick-me-up for any time of day. For a dairy-free option, use oat milk or almond milk, which both froth beautifully. You can also experiment with different sweeteners like a pinch of vanilla extract or a dash of cinnamon for added flavor. Pair it with a light pastry or fresh fruit for a delightful morning or afternoon treat.
Matcha lattes are best enjoyed immediately after preparation. If you have leftovers, store them in an airtight container in the refrigerator.
Gently reheat in a saucepan over low heat, stirring occasionally, until warm. Avoid boiling. Reheating may slightly diminish the frothy texture.