Matcha Latte Recipe - The Ultimate Guide

Would you like to make a matcha latte like Starbucks?

I am a big fan of matcha for a long time. I used to drink just straight Iced matcha or hot matcha.

But when I went to Starbucks, I ordered a matcha latte. After that, I obsessed with it. Deep matcha is really going well with creamy milk. It is so comforting to me. I started making original matcha lattes, which allowed me to customize my preferences.

I would love to introduce a homemade matcha latte in this article!

About This Matcha Latte

Matcha latte could let you calm down and revive you a lot. I have been enjoying not only drinking itself but also the ritual of preparing a matcha latte.

This is meditative for me so I feel better every time after this ritual. It involves sifting the gorgeous green powder into a bowl, whisking it rhythmically into a paste, and mixing it with foamy steamed milk.

 Do not forget to add sweeteners to your preference. And enjoying that first sip, which is delectably warm and earthy.

Why You Should Make The Recipe

The best part about creating your own homemade matcha latte is that you can decide how much to sweeten the beverage.

You can choose what kind and how much to add. You can also use the milk of your choice, adjusting the particular milk to fit your preferred ratio.

It's affordable to make it compared to buying it from a coffee shop too!

What You Need for Matcha Latte

• Matcha Powder: This ceremonial matcha is something I really love. Three things to watch out for are that it is organic, that it is "stone ground," and that it is the product of Japan, which should be its origin.
• Water: Use hot water whenever possible. When you whisk the matcha powder, this will help break it up!
• Milk: Feel free to use any type of milk, including almond, cashew, or oat milk. Simply reheat and froth it.
• Sweetener: I like to use honey or maple syrup. However, you can use any kind of sweetener. It is your choice!

Useful Equipment to Have

• Bamboo whisk: Traditionally, matcha powder and water are whisked into a paste using a small bamboo whisk called a chasen in Japanese. The numerous tiny bamboo tines work well on the whisk at breaking up clumps of matcha and adding extra creaminess and froth to the paste. You could get by with an electric frother or a tiny metal whisk.
• Fine-mesh strainer: Ceremonial Matcha is a delicate, ultra-fine powder that doesn't easily clump. To prevent clumps, it is best to first sift the matcha into your mixing bowl using a simple fine-mesh strainer.
• Milk frother: You are welcome to use any kind of milk frother to whip up the milk. For example, you can also use an immersion blender, a basic handheld frother, a hand whisk, or shake the milk in a mason jar until it froths.
• Matcha bowl (not required): Matcha powder and water are traditionally combined in a small ceramic bowl with a pour spout, called a "chawan" in Japanese, before being added to mugs. Alternatively, you could mix the matcha paste straight in a mug (a wider mug makes this easier). Alternatively, you could use a measuring cup.

How to Make a Matcha Latte

Ingredients - 1 serving

• One and a half teaspoons of ceremonial matcha
• One teaspoon of sweetener (optional) vanilla extract, honey, maple syrup, or other sweetener to taste!
• Two tablespoons of hot water (not boiling, at 175°F)
• 3/4 cup steaming milk (dairy or dairy-free)

Instruction

1. Blending the matcha in water: Sift the matcha through a fine-mesh strainer into a small bowl or heatproof measuring cup (ideally one with a spout). After adding the sweetener, cover the blending with hot water. For about 30 to 45 seconds, vigorously whisk the mixture in the shape of a "W" with a bamboo whisk until there are no more matcha clumps and the mixture is slightly frothy.
2. Mix - Transfer the matcha blend into a cup and cover it with steaming milk.
3. Serve and enjoy right away!

Tips and Notes

Use Good Quality Matcha

Ceremonial-Grade Match Vs Culinary-Grade Matcha

The best matcha, known as Ceremonial Grade, is produced from tender young matcha leaves, which are sweet, mild, and nutrient-dense. Because of this, it is used in traditional Japanese tea ceremonies and is meant to be drunk simply with water in its purest form. It is better for cups of warm matcha lattes or iced matcha lattes. I highly recommend getting this.

Culinary Grade has a stronger, more bitter taste. It tastes a little astringent as well. Therefore, It costs less than a ceremonial grade. This makes it the ideal choice for baked goods because the flavor will be evened by other ingredients.

Variations of Matcha Latte

You should try tasting these our favorite variations on the classic matcha latte:

• Add espresso: To make a matcha espresso latte, usually referred to as a "dirty matcha latte," add a shot of espresso.
• Add vanilla extract: To make a vanilla matcha latte, add 1/2 teaspoon of vanilla extract.
• Add mint, lavender, or rose: To make a mint, rose, or lavender matcha latte, steep some fresh mint leaves, dried lavender leaves, or culinary-grade rose petals in hot water for a few minutes.

FAQs

Does matcha need to be sifted?

It's important to remember that matcha doesn't actually dissolve in water. For a smooth tea, this is why the sifting and whisking steps are crucial. It will assist in preventing any lumpy, gritty, or even chalky textures.

How can I make an iced matcha latte?

Make the warm matcha tea as mentioned above, and store it in the refrigerator. Pour that, then the frothy milk and sweetener into a glass with ice cubes. Your iced matcha is ready when you stir everything together. Just be careful—grainy sugar won't dissolve in cold liquid, so use a liquid sweetener instead.