A hot matcha latte is warm, creamy, and gently energising in a way that feels completely different from a morning coffee. It takes about five minutes to make, requires no special equipment beyond a whisk or frother, and delivers a smooth, sustained lift that carries you through the morning without the spike and crash that coffee often brings. Once you make it a few times, the process becomes quick and instinctive.
Ingredients
•
1 teaspoon matcha powder
•
60 ml hot water at 70 to 80 degrees Celsius
•
200 ml milk of your choice
•
Honey, sugar, or simple syrup to taste
Method
Begin by sifting the matcha
powder into a bowl or wide mug. This breaks up clumps and ensures the powder
dissolves completely. Add the hot water, keeping the temperature between 70 and
80 degrees. A kettle that has boiled and rested for two minutes is usually in
this range. Whisk briskly in a W motion for 15 to 20 seconds until smooth and
frothy. The mixture should have a light foam on top and no visible dry powder
or lumps.
While you are whisking, warm
your milk separately. You can heat it in a small saucepan over low heat or in a
microwave. For the best result, froth the warm milk using a milk frother or a
sealed jar shaken vigorously. Frothed milk gives the latte a creamier texture
and a nicer appearance. Pour the frothed milk over the whisked matcha, holding
back the foam with a spoon and spooning it on top at the end. Add your
sweetener and stir gently.
Getting the temperature right
The most important detail in
making any matcha drink is the water temperature. Boiling water scorches the
delicate compounds in the leaf and produces a bitter, unpleasant cup. Water at
70 to 80 degrees allows the natural sweetness and smoothness of the matcha to
come through. If you use good quality matcha at the right temperature, you may
find you enjoy it with very little or no sweetener at all.
Choosing your milk
Full cream dairy milk gives the
richest, creamiest result and froths beautifully. Barista oat milk is an
excellent alternative that froths nearly as well and has a sweetness that pairs
nicely with matcha. Regular oat milk tends to produce less stable foam but
works fine if froth is not a priority. Almond and soy milk both work, with soy
producing a decent foam and almond milk tending to separate slightly at high
temperatures. Coconut milk gives a distinct flavour that some people love with
matcha and others find too assertive.
Sweetening the latte
Matcha has a natural sweetness
when made well, particularly with ceremonial grade powder. Many people enjoy a
hot matcha latte with just a small amount of honey or no sweetener at all. If
you prefer a sweeter drink, add your sweetener to the warm matcha concentrate
before adding the milk so it dissolves completely. Starting with half a
teaspoon of honey and adjusting to taste is a good approach for a new drinker.
Variations
A pinch of cinnamon or cardamom
on top of the foam adds a warming spice note that works well in cooler weather.
Vanilla extract, about a quarter of a teaspoon, stirred into the milk before
frothing gives a gentle vanilla background that makes the whole drink feel more
indulgent. Brown sugar instead of white sugar or honey adds a subtle molasses
note.
Common questions
Can I make a hot matcha latte
without a frother? Yes. Warm the
milk in a saucepan and pour it directly over the whisked matcha. The texture
will be smoother and less frothy but equally delicious.
What is the difference
between a matcha latte and traditional matcha? Traditional matcha is whisked directly with
water and drunk plain without milk. A matcha latte adds milk and typically
sweetener, making it a creamier and more accessible drink for those new to
matcha.
Can I use a coffee machine to
make this? A milk steamer from an
espresso machine works well for heating and frothing the milk. Just whisk the
matcha separately with warm water and then add the steamed milk.
This recipe works with any grade
of matcha. Ceremonial grade gives the smoothest result for plain drinking. A
good mid-range powder works perfectly in a latte where the milk balances any
slight bitterness.
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