Matcha Latte
Yuna Kim
@yunakimkitchen
Prep
5 min
Cook
—
Total
5 min
Servings
1
Difficulty
Easy
Let's cook
Sift the matcha
Push the matcha through a fine sieve into your bowl or cup. Matcha clumps in the tin and those clumps will never whisk out.
💡Sifting takes ten seconds and is the difference between smooth and gritty.
Use water below boiling
Heat the water to about 175°F (80°C) — just before simmering. Boiling water scorches matcha and makes it bitter and astringent.
💡If it boils, let it stand two minutes before using.
Whisk to a paste
Add the hot water and whisk briskly in a W or M motion — not circles — for 20 seconds until smooth and frothy on top.
Sweeten the paste
Stir the honey into the matcha concentrate now, while it is hot, so it dissolves fully.
Add milk
Pour over steamed hot milk, or over ice and cold milk for an iced latte.
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📝 Tips, swaps, and make-ahead notes
Ceremonial grade is noticeably smoother and sweeter than culinary grade, which is intended for baking and tastes harsh on its own. A bamboo whisk (chasen) works best but a small metal whisk or a milk frother will do.
- •Vegan: Oat milk froths best and complements matcha well.
- •Iced: Make the paste with half the water, then pour over ice and cold milk.
- •Storage: Keep matcha sealed in the dark; it oxidises and dulls within weeks of opening.
Nutrition & Safety
Calories
128kcal
Protein
6g
Carbs
14g
Fat
5g
⚠️ Allergen & Safety Note
This recipe contains dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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