Matcha Latte Recipe – Easy Guide to Frothy Green Tea Bliss

Last Updated on 2 months by Neha Deshmukh

Matcha Latte Recipe – Easy Guide to Frothy Green Tea Bliss

Okay, let’s be real. I fell for the matcha latte trend, and honestly? It’s completely justified. There’s just something so calming and delicious about that vibrant green hue and subtly sweet, earthy flavor. I first made this at home when I was craving a cozy afternoon pick-me-up, and it’s been a regular in my routine ever since. It’s way easier to make than you think, and I’m so excited to share my go-to recipe with you!

Why You’ll Love This Recipe

This matcha latte isn’t just a pretty drink; it’s a little moment of zen in a mug. It’s quick to whip up – seriously, just a few minutes – and totally customizable to your taste. Plus, matcha is packed with antioxidants, so you can feel good about indulging! It’s the perfect alternative to coffee when you want something a little different, or a comforting treat on a chilly day.

Ingredients

Here’s what you’ll need to create your own matcha latte magic:

• 1 teaspoon matcha powder
• 1 cup milk (dairy or non-dairy) – about 240ml
• 2 ounces hot water – about 60ml (175°F / 80°C)
• 1-2 teaspoons sweetener (optional) – adjust to your liking!
• 1-2 drops vanilla extract (optional) – a little goes a long way

Ingredient Notes

Let’s talk ingredients, because a few little things can make a big difference.

• Quality of Matcha Powder: This is where you don’t want to skimp! Culinary grade matcha is fine for baking, but for lattes, ceremonial grade matcha will give you the smoothest flavor and vibrant color. It’s worth the investment.
• Types of Milk – Dairy vs. Non-Dairy: I’ve tried this with everything! Cow’s milk creates a classic, creamy latte. Oat milk is my personal favorite non-dairy option – it froths beautifully and has a naturally sweet flavor. Almond, soy, and coconut milk all work too, but the froth might be a little different.
• Sweetener Options & Impact on Flavor: Honey, maple syrup, agave, or even a simple sugar syrup all work well. Remember that different sweeteners will subtly change the flavor profile. I sometimes use a tiny bit of brown sugar for a caramel-like note!

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, sift the matcha powder into your mug using a fine-mesh sieve. This is key to avoiding clumps. Trust me on this one!
2. Pour in 2 ounces (about 60ml) of hot water (around 175°F/80°C). You don’t want boiling water, as it can make the matcha bitter.
3. Now, whisk vigorously! I like to use a bamboo whisk (chasen) for an authentic experience, but a small regular whisk works too. Whisk until you get a nice, frothy layer on top.
4. Add your sweetener (if using) and stir until it’s completely dissolved.
5. Next, heat your milk to around 150°F (65°C). You want it warm, but not scalding.
6. Froth the milk using a whisk, milk frother, or even by shaking it vigorously in a sealed jar. (Seriously, the jar trick works!)
7. Gently pour the frothed milk into the matcha mixture.
8. Give it a gentle stir to combine.
9. Optional: Top with a sprinkle of matcha powder or try your hand at some latte art!

Expert Tips

Want to take your matcha latte game to the next level? Here are a few things I’ve learned along the way:

• Achieving the Perfect Froth: The colder the milk, the better it will froth.
• Avoiding Clumps: Sifting is your best friend! If you still get a few clumps, don’t panic – just whisk a little harder.
• Water Temperature: Too hot, and your matcha will be bitter. Too cold, and it won’t dissolve properly. Aim for around 175°F (80°C).

Variations

This recipe is a fantastic base for experimentation! Here are a few of my favorite twists:

• Vegan Matcha Latte: Simply use your favorite plant-based milk! Oat milk is my top pick.
• Sweetness Level Adjustments: Start with 1 teaspoon of sweetener and add more to taste.
• Iced Matcha Latte: Let the matcha mixture cool slightly, then pour over ice and add cold milk.
• Different Matcha Grades: Experiment with different grades of matcha to find your preferred flavor profile. My friend, Priya, swears by a premium grade for a really intense matcha experience.

Serving Suggestions

Matcha lattes are best enjoyed immediately while they’re still warm and frothy. They pair beautifully with a light breakfast, a cozy afternoon snack, or even a decadent dessert. I love mine with a slice of homemade biscotti!

Storage Instructions

Honestly, matcha lattes are best enjoyed fresh. The froth will disappear over time, and the flavor won’t be quite as vibrant. If you absolutely must make it ahead, you can whisk the matcha powder with the hot water and store it in the fridge for up to 24 hours. Then, just add the heated and frothed milk when you’re ready to drink.

FAQs

Got questions? I’ve got answers!

• Is matcha latte healthy? Absolutely! Matcha is packed with antioxidants and provides a sustained energy boost without the jitters of coffee.
• What is the best matcha powder for lattes? Ceremonial grade matcha is ideal for lattes due to its smooth flavor and vibrant color.
• Can I make matcha latte ahead of time? It’s best enjoyed fresh, but you can prepare the matcha concentrate ahead and add milk later.
• What if I don’t have a frother? A whisk or even shaking the milk in a sealed jar works surprisingly well!
• How can I adjust the strength of the matcha flavor? Use more or less matcha powder to suit your taste.