Matcha Latte

Japanese matcha powder⏱ 10 min⚡ Vegetarian

This Matcha Latte is smooth, creamy, and gently sweet, with the fresh, grassy depth of whisked matcha balanced by warm frothed milk. A light foam on top and a final dusting of matcha give it a cafe-style finish in just minutes.

Nutrition · per serving

138kcal

6.9gProtein

15.8gCarbs

5.9gFat

0.8gFiber

2 servings

Ingredients

5 items

Matcha base

matcha powder4 g

hot water (about 80C)60 ml

honey20 g

Milk

whole milk400 ml

To serve

matcha powder1 g

Tips

•For the best flavour, use ceremonial or high-quality latte-grade matcha with a bright green colour.
•If you prefer a less sweet drink, reduce the honey to 10-15 g total.
•Dairy milk gives the richest foam, but the same method works with soy or oat milk if dietary needs change.
•A bamboo whisk is traditional, but a small kitchen whisk or milk frother is perfectly fine for a beginner.

Steps

1
Heat the water to about 80C; it should be hot but not boiling, which helps keep the matcha smooth and less bitter. Sift the matcha powder into a bowl or large mug to prevent lumps.
60 ml hot water (about 80C)4 g matcha powder
2
Add the hot water to the sifted matcha and whisk briskly in a zigzag motion until the tea is fully dissolved and a light foam forms on top. Whisk in the honey until completely melted.
60 ml hot water (about 80C)4 g matcha powder20 g honey
3
Warm the milk in a small saucepan over medium-low heat until steaming, about 65-70C; do not let it boil. Froth it with a milk frother, whisk, or by shaking carefully in a heatproof jar until lightly airy.
400 ml whole milk
4
Divide the matcha base between 2 mugs, then pour in the steamed milk, holding back the foam with a spoon at first and finishing with foam on top. Dust each serving lightly with matcha powder and serve immediately.
400 ml whole milk1 g matcha powder

Origin & History

Matcha is a finely ground green tea long associated with the Japanese tea tradition, where it is whisked with hot water rather than steeped. The matcha latte is a modern cafe-style adaptation that combines that distinctive tea with milk for a milder, creamy drink while retaining matcha's grassy, slightly sweet character.

japanese matcha latte vegetarian drink quick beginner

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Steps

Heat the water to about 80C; it should be hot but not boiling, which helps keep the matcha smooth and less bitter. Sift the matcha powder into a bowl or large mug to prevent lumps.

60 ml hot water (about 80C)4 g matcha powder

Add the hot water to the sifted matcha and whisk briskly in a zigzag motion until the tea is fully dissolved and a light foam forms on top. Whisk in the honey until completely melted.

60 ml hot water (about 80C)4 g matcha powder20 g honey

Warm the milk in a small saucepan over medium-low heat until steaming, about 65-70C; do not let it boil. Froth it with a milk frother, whisk, or by shaking carefully in a heatproof jar until lightly airy.

400 ml whole milk

Divide the matcha base between 2 mugs, then pour in the steamed milk, holding back the foam with a spoon at first and finishing with foam on top. Dust each serving lightly with matcha powder and serve immediately.

400 ml whole milk1 g matcha powder

Origin & History