Matcha Latte
Ingredients
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- 8 ounces whole milk
- 2 teaspoons matcha powder – sifted
- 2 teaspoons granulated sugar
- 2 ounces water
Instructions
1. Heat the milk in a small pot over medium heat until steaming with tiny bubbles at the edge and 150–160°F, 2–4 minutes; froth to fine microfoam if desired.
2. Place a fine-mesh tea strainer over a small bowl and sift in the matcha powder to remove any lumps.
3. Warm the water to about 175°F (just below a simmer; small wisps of steam, no bubbles), 1–2 minutes.
4. Add the granulated sugar to the sifted matcha, then pour in the hot water.
5. Whisk briskly in a back-and-forth M or W motion until the mixture is smooth, fully dissolved, and foamy on top, 15–30 seconds.
6. Pour the matcha base into a warmed mug. Slowly add the steamed milk, holding back foam with a spoon, then spoon a little foam on top.
7. Serve immediately while hot; the latte should be vibrant green, lightly sweet, and velvety.
Matcha latte is a creamy, comforting drink that blends the grassy, umami-rich depth of stone-milled green tea with the natural sweetness and silkiness of steamed milk. The fine foam on top carries matcha’s aromas, giving a smooth, rounded sip without bitterness when prepared at the right temperature. Balanced sweetness supports the tea’s vegetal notes while letting its subtle sweetness and lingering finish shine.
Rooted in Japan’s centuries-old matcha tradition, this modern latte adapts whisked tea principles to a milk-forward format popularized in cafés worldwide. While traditional usucha and koicha are served without milk, the matcha latte emerged as a contemporary cross-cultural beverage, bringing tea-ceremony techniques into everyday coffeehouse routines. Today it’s a global staple, enjoyed hot or iced, and appreciated for both its flavor and gentle caffeine profile.