This matcha latte will have you feeling soothed and refreshed! It’s a cozy, earthy blend of fresh matcha powder, a dash of honey, and creamy milk. And the best part – it’s easy to make, costs far less than ordering it at a coffee shop, and it’s loaded with antioxidants for a morning boost!
I’ve been a big fan of matcha tea for years, given its well documented health benefits. But when I want to switch up my morning ritual with something a bit creamier, I whip up this matcha latte. It’s like a form of Seijaku, a Japanese concept that finds tranquility and stillness amidst a chaotic life. Which, also sounds a lot like downshifting to me! The whisking process is somewhat meditative, and I love swirling in the warm, frothy milk before enjoying the matcha latte out on my patio for a peaceful morning. If that’s how you’d like to start your days, I’d say this recipe is for you!
To give you some context on matcha, it’s a fine powder made from whole green tea leaves that have undergone a process that increases chlorophyll levels and amino acids. This gives matcha its vibrant green color and energizing nutrients to kickstart your day on a healthy note. So if you’re one who typically starts your day with a coffee, cold brew, cappuccino, or latte, this matcha latte is a great swap with less caffeine.
Matcha Latte Ingredients
- Matcha Powder: I’m a big fan of this ceremonial matcha. Three things to look out for are the origin (which should be a product of Japan), that it’s organic, and that it’s “stone ground.”
- Water: Make sure to use hot water. This will help break up the matcha powder as you whisk it!
- Milk: You can use any dairy or non-dairy milk (such as almond milk, cashew milk, or oat milk). Just warm it up and froth.
- Sweetener: Matcha has a grassy, earthy taste, so I like to use honey or maple syrup to add some sweetness. But you can use any sweetener you like.
Different types of Matcha
Did you know there are several types of matcha? Yep, there are! But the most common types are ceremonial and culinary.
- Ceremonial Grade: is the highest quality made from young matcha leaves – it’s sweet, mild, and rich in nutrition. This is why it’s used in traditional Japanese tea ceremonies and meant to be consumed in its purest form with just water.
- Culinary Grade: is a bit more robust and bitter. Some might say it has a slightly astringent taste. It’s also a cheaper. This makes it the perfect option for mixed drinks or baked goods, as other ingredients will soften the flavor.
How To Make Matcha Latte Perfectly
Although there are a few ways to make a matcha latte (i.e. a frother or blender), there’s just something so soothing about the traditional Japanese way of whisking. So grab a bamboo whisk, your favorite mug, and let’s walk through the process.
- Sift the matcha. Add your matcha powder to a small sieve, and sift the matcha over a matcha bowl or straight into a cup.
- Whisk the matcha. Pour hot water into the cup, then use a bamboo whisk to whisk vigorously in a “W” pattern for about 30 seconds. You’ll know it’s done when the tea becomes frothy and there’s no chunks of matcha powder in the water.
- Add the finishing touches. Froth up your favorite milk and pour it into the cup, along with your choice of sweetener. Give it all a stir and voila!
Common Questions
Do I have to sift the matcha?
How do I turn this into an iced matcha latte?
What is the difference between matcha and green tea?
Matcha Latte Recipe
Ingredients
1x
- 1 teaspoon matcha powder
- ¼ cup hot water
- 1 cup warmed and frothed milk dairy or dairy-free
- Optional: vanilla extract honey, maple syrup, or other sweetener to taste
2x
- 2 teaspoon matcha powder
- 0.5 cup hot water
- 2 cup warmed and frothed milk dairy or dairy-free
- Optional: vanilla extract honey, maple syrup, or other sweetener to taste
3x
- 3 teaspoon matcha powder
- 0.75 cup hot water
- 3 cup warmed and frothed milk dairy or dairy-free
- Optional: vanilla extract honey, maple syrup, or other sweetener to taste
Instructions
- Sift. Sift the matcha (to remove any lumps) into a mug or small bowl.
- Whisk. Pour the hot water into the mug and use a matcha whisk to whisk vigorously in a "W" pattern for about 30 seconds, until frothy. Alternatively, you can use an electric frother.
- Fill up the mug. Add the warm and frothy milk along with any sweeteners of choice.
Notes
Tips
- I really do recommend buying a bamboo whisk to make matcha as it removes the lumps perfectly. But you can also use an electric frother.
- Alternatively, you can pour all of the ingredients into a high-powered blender or milk frother and blend.