Matcha Latte
Japan's beloved everyday drink — ceremonial or culinary grade matcha whisked with a small amount of hot water until smooth and frothy, then topped with steamed milk. Sweet, grassy, umami and satisfying. Mastered at every Kyoto tea house.
- Total
- 50 min
- Serves
- 2
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Sift matcha powder into a small bowl or bamboo matcha bowl (chawan) to break up clumps.
About 5 min
Add 30ml of 80°C water per serving. Using a bamboo whisk (chasen) or a small electric milk frother, whisk vigorously in a W or M motion (not circles) until no lumps remain and a light froth forms on the surface.
About 14 min
For hot latte: steam or heat milk to 65°C. Pour the matcha concentrate into a warmed mug. Pour steamed milk over, holding back the foam with a spoon, then spoon foam on top.
About 14 min
For iced latte: fill a glass with ice. Pour matcha concentrate over ice. Pour cold milk over slowly. Do not stir — let the layers show, then stir before drinking.
About 14 min
Add sweetener if desired. Drink immediately — matcha oxidises and loses its vivid colour and flavour quickly.
About 3 min
Nutrition per serving (estimate)
- Calories
- 120
- Protein
- 6 g
- Carbs
- 14 g
- Fat
- 4 g
- Fibre
- 0 g
- Sugar
- 12 g
- Sodium
- 80 mg
Contains: dairy
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Recipe by Boon Tools.