Save I discovered matcha lattes on a quiet morning in a tiny cafe tucked between bookstores, where the barista whisked the powder with such focus that I couldn't look away. The frothy green cup that arrived was almost too beautiful to drink, but the first sip changed everything—earthy, smooth, and alive with a gentle energy that felt nothing like coffee's harsh jolt. Now I make them at home on mornings when I need to slow down, and somehow the ritual of whisking by hand makes the whole day feel more intentional.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made this for my sister on a Sunday when she was running on three hours of sleep and stress, and watching her shoulders relax after the first cup made me realize this drink is more than caffeine—it's permission to pause. She's now the one making rounds of matcha lattes when friends visit, and she credits this exact whisking technique with finally getting it right.
Ingredients
- Matcha green tea powder: Look for ceremonial grade if you can, the difference is real—cheaper culinary grade tastes dusty and bitter, but a quality matcha costs barely more and tastes alive and grassy.
- Hot water: This is where most people mess up; boiling water scorches matcha and makes it taste harsh, so let your kettle cool for a minute or use around 80°C—your wrist will barely flinch if you test it.
- Milk: Dairy froths beautifully if you have a frother, but oat milk creates that silky texture too, and almond milk stays light and clean if you prefer that.
- Sweetener: Honey dissolves easier than sugar if you're adding it to the hot matcha base first, and maple syrup adds a subtle depth that regular sugar never could.
Instructions
- Sift and prepare:
- Run your matcha through a fine mesh sieve into your mug or bowl—this one step stops lumps before they start, and you'll feel the difference immediately in your first sip.
- Whisk into froth:
- Add hot water and whisk in quick zigzag motions, like you're drawing a crosshatch pattern, until the powder disappears and the mixture turns frothy and bright. This takes maybe thirty seconds once you get the motion, and watching it transform is satisfying every single time.
- Heat or froth the milk:
- Pour milk into a saucepan and warm it slowly over medium heat until steam rises, or use an electric frother for hands-off ease. Don't let it boil or you'll lose that silky mouthfeel and end up with a slightly scalded taste.
- Combine:
- Pour your whisked matcha into two mugs, add sweetener if you like, then pour the steamed milk slowly over top. Hold back the foam with a spoon and crown each cup with a generous spoonful of foam on the surface.
- Serve with intention:
- Drink it while the foam is still intact and the drink is hot enough to reward slow sipping, not rushing.
Save My neighbor tasted mine one afternoon and immediately ordered a bamboo whisk online, and now we text each other photos of our lattes on mornings when we both need a reason to breathe. That's when I realized matcha lattes aren't just about the drink—they're about reclaiming ten minutes for yourself before everything else starts.
The Art of Whisking
A traditional bamboo matcha whisk, called a chasen, really does make a difference if you're serious about this—the bristles create a finer, more stable foam than a regular whisk. But honestly, a small wire whisk or even a fork works fine once you get the wrist motion down, so don't let equipment gatekeep you from making this. The motion is the point, and learning to whisk matcha the right way becomes a small skill you'll actually use.
Customizing Your Cup
Some mornings I make mine stronger with an extra half teaspoon of matcha for days when I need more focus, and other times I add a splash of vanilla extract to soften it. Ice matcha lattes are incredible on warm days—just chill your whisked matcha first, then pour it over ice and add cold milk, and you get this beautiful layered effect if you're patient. The beauty of this drink is how forgiving it is once you nail the base technique.
Why This Ritual Matters
Matcha lattes have this unique ability to make you feel like you're doing something intentional even on the most ordinary Tuesday, and that small shift in perspective actually changes how the rest of your day unfolds. The whisking is slower than dumping instant coffee into hot water, and that slowness is exactly the point.
- If you're new to matcha, start with a milder ratio of one teaspoon powder to two tablespoons water, then increase strength as your palate adjusts.
- Store matcha in an airtight container away from light and heat, because it loses its vibrancy if it gets stale or exposed to sun.
- A small sift or strainer is non-negotiable—this one tool prevents the entire frustration of a lumpy drink.
Save This drink will become the thing you crave on mornings when you need to feel grounded, and making it yourself means you'll actually make it more often than you'd order one out. That's worth more than any cafe could charge.
Recipe FAQ
- → How do I prevent lumps when mixing matcha?
Sifting matcha powder before whisking and using a brisk zigzag motion helps dissolve it smoothly without lumps.
- → What temperature should the water be for whisking matcha?
Use water around 80°C (175°F) to avoid bitterness and preserve delicate flavors.
- → Can I use plant-based milk alternatives?
Yes, almond, oat, or soy milk work well and create a vegan-friendly creamy texture.
- → How can I make my matcha drink sweeter?
Add a small amount of honey, maple syrup, or sugar to taste after combining the matcha and milk.
- → Is it better to steam or froth the milk?
Steaming milk gently heats it while frothing aerates it for a light foam; choose based on your preferred texture.
- → Can this drink be enjoyed iced?
Yes, it's excellent served over ice for a refreshing variation.