We make matcha latte just about every day. We just love it! We also love matcha latte, because you can customize it in about a million different ways.
This simple recipe is recommended for anyone. Add honey, maple syrup or agave if you want. Regular sugar works, too. You can also omit the sweetener completely if you prefer to go that route.
Feel free to change up the milk based on what you have around, too. I personally recommend soy or cashew for optimum creaminess, but any type of milk will work for this recipe. The texture will vary, so experiment until you find what tastes best to you.
- 1 teaspoon Matcha Green Tea Powder
- ¼ cup hot water (about 160-180 F)
- ¼ cup warmed milk (soy, cashew, coconut or any other milk of your choice)
- Optional - sweetener of your choice, to taste
- Optional - vanilla bean, cinnamon
- Sift your matcha so it is lump-free
- Spoon the matcha into a large mug. Add hot water and whisk briskly, in an up and down motion, until frothy - about 30 seconds or so. (You can also use a small kitchen whisk if you don’t have a matcha whisk).
- Pour milk over matcha tea.
- Taste and add vanilla, cinnamon, additional water, milk, and/or sweetener to your liking.
If you don’t have any whisks then you can use a blender.
Pour milk, matcha powder, honey (or agave nectar), and vanilla into blender container. Cover and blend on high until uniformly mixed. The texture should be creamy and frothy.
*Latte can also be made cold over ice. Simply add all ingredients plus a handful of ice to a jar, cover, and shake vigorously to combine.
* It’s super important to not get the water too hot! 160f – 180f degrees for the perfect temperature and do not go over that level. If you use scalding hot water to make the “concentrate” of a matcha latte, you’ll end up with a bitter, burnt latte. You don’t need to wait for specific water temperate most days; instead, you can wait for your kettle to boil, and let it cool for a few minutes before starting the steeping process.