Loading...
Photo by Mj Tangonan on Unsplash
Japanesedrinkvegetariangluten-free
Matcha Latte
Rooted in the tea ceremony traditions of Uji, Kyoto — Japan's most revered matcha-growing region — this warming drink transforms ceremonial-grade green tea powder into a frothy, creamy everyday ritual. The balance of earthy bitterness from the matcha and the gentle sweetness of steamed milk reflects the Japanese philosophy of harmony in simplicity.
Jump to recipeIngredients
Units
Instructions
- 1
Sift 1 tsp of ceremonial-grade matcha powder through a fine-mesh strainer into each of four ceramic mugs to remove any clumps and ensure a smooth paste.
- 2
Add 2 tbsp of hot water at 175°F (80°C) — not boiling, as boiling water will make the matcha bitter — to each mug.
- 3
Using a bamboo chasen (matcha whisk) or a small electric milk frother, whisk each matcha and water mixture vigorously in a rapid W or M motion for 30 to 45 seconds until a smooth, frothy paste with no lumps forms.
- 4
Stir 1 tsp of honey or maple syrup and 1/4 tsp of vanilla extract evenly across all four mugs, mixing each briefly to incorporate into the matcha paste.
- 5
Combine the whole milk and oat milk in a small saucepan over medium heat. Warm the milk mixture to approximately 150°F (65°C), stirring gently, until steaming but not simmering. Do not allow it to boil.
- 6
Remove the milk from heat and froth it using an electric milk frother, a French press plunger pumped rapidly 15 to 20 times, or a blender on low for 20 seconds until the milk is foamy and has roughly doubled in volume.
- 7
Pour approximately 3/4 cup of the steamed milk slowly into each mug over the matcha paste, holding back the foam with a spoon. Stir gently to blend.
- 8
Spoon the remaining milk foam evenly over the top of each latte, dust lightly with a pinch of extra sifted matcha powder for presentation, and serve immediately.
