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Drinks · Japanese

Matcha Latte

Bright green tea whisked to a froth, then softened with warm milk.

Hands-on
5 min
Total
5 min
Makes
1 latte (about 200 ml / 7 fl oz)
Serves
1

Add a few minutes for the kettle. The milk can warm while the water cools to 80°C (176°F).

  • easy
  • vegetarian
  • gluten-free
  • quick
  • cafe-style
  • tea

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Matcha Latte
Amount
Units

Ingredients

You need: kettle (ideally with a temperature setting) · kitchen thermometer · fine-mesh tea strainer · tea bowl or wide mug · bamboo matcha whisk (chasen) or small whisk · small saucepan or microwave-safe jug · milk frother or immersion blender (optional)

Contains: milk

Method

  1. Heat the water to 80°C

    Heat 100 ml (3.4 fl oz) of water to 80°C (176°F). Use the kettle's temperature setting, or boil it and let it stand until a thermometer shows 80°C.

    Ready when: A thermometer reads 80°C (176°F). Boiling-hot water is too hot for matcha.

    Otto tried this firstOtto pours straight from the boiling kettle onto the powder. Matcha wants water at about 80°C, not 100°C, so he has to wait and check the thermometer.

  2. Sift the matcha

    Push the 1 1/2 level tsp of matcha through a fine strainer into the tea bowl or mug, so the tea whisks smooth with no lumps.

  3. Make a paste, then whisk

    Add 2 tbsp of the 80°C water and whisk until the powder dissolves into a smooth paste. Add another 2 tbsp and whisk quickly in a zigzag (not in circles) for about 30 seconds. Stir in the rest of the 100 ml (3.4 fl oz) of water.

    Ready when: A thick layer of small bubbles covers the surface and there are no lumps left.

  4. Warm the milk

    Warm the 100 ml (3.4 fl oz) of milk in a small pan over medium-low heat or in the microwave. Froth it with a milk frother or an immersion blender if you like it foamy.

    Ready when: The milk is warm all the way through when stirred. It does not need to boil; take it off before it rises up the pan.

  5. Combine

    Pour the warm milk into the whisked matcha. Stir in the 1 tsp maple syrup if you want it sweet, and drink it right away.

Swaps

  • Instead of hot milk (iced latte): 100 ml (3.4 fl oz) cold milk over ice in a glass; whisk the matcha exactly the same way and pour it over the milk Same 1 1/2 tsp matcha and 100 ml of 80°C water; only the milk changes.
  • Instead of dairy milk: any plant milk, same amount Soy milk gives less foam; an immersion blender helps it froth.
  • Instead of maple syrup: leave it out The warm milk already softens the tea.

Make ahead, store & reheat

Storage
Best drunk as soon as it's made; it doesn't keep.

If something goes wrong

  • Lumps of green powder in the drink Why: The matcha wasn't sifted, or all the water went in at once.
    Sift the powder first, then whisk it into a small splash of water to make a smooth paste before adding the rest.

Good to know

  • Use a ceremonial-grade matcha for lattes; culinary grade tastes harsh when drunk.
  • No bamboo whisk? A small whisk works; whisk in a quick zigzag to build the foam.

Safety

  • Hot water and warm milk can scald. An adult should handle the kettle and the hot milk; kids can sift the powder and do the whisking once the water is in the bowl.
  • Using a plant milk? Check the label for allergens such as soy or tree nuts.