Matcha Green Tea Latte (Print Version)

Smooth blend of matcha green tea with creamy steamed milk for a vibrant, energizing drink.

# Components:

→ Matcha Base

01 - 2 teaspoons matcha green tea powder
02 - 2 tablespoons hot water (approximately 175°F)

→ Milk

03 - 2 cups milk (dairy or plant-based alternative)

→ Sweetener (optional)

04 - 1 to 2 teaspoons honey, maple syrup, or sugar

# Directions:

01 - Sift the matcha powder into a bowl or mug to prevent clumping.
02 - Add hot water and whisk vigorously in a zigzag motion until fully dissolved and frothy.
03 - Warm the milk in a small saucepan over medium heat until steaming but not boiling, or froth using a milk frother.
04 - Pour the matcha mixture evenly into two mugs and add sweetener to taste if desired.
05 - Gently pour steamed milk over the matcha, holding back the foam with a spoon, then spoon the foam on top.
06 - Serve immediately for best flavor and texture.

# Expert Advice:

01 -
  • The gentle caffeine lift won't leave you crashed by noon, just sustainably awake.
  • There's something almost meditative about whisking the matcha—it becomes a moment for yourself before the day begins.
  • You'll actually taste the difference between a good matcha and a rushed one, and suddenly cafe prices won't seem worth it.
02 -
  • Lumpy matcha tastes gritty and defeats the whole point, so don't skip the sifting even though it feels like an extra step.
  • The temperature of the water matters more than you'd think—too hot and the matcha tastes bitter and thin, too cool and it won't whisk into that beautiful frothy foam.
  • Whisking by hand creates better foam than an electric frother, even though it takes an extra ten seconds of effort.
03 -
  • Whisk your matcha into the hot water first before adding milk—this ensures the powder is fully dissolved and frothy instead of settling at the bottom.
  • If you don't have a milk frother, heating milk in a saucepan and then whisking it vigorously for ten seconds creates a surprisingly good foam layer on top.
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