Ratio & Matter
- 1 teaspoon ceremonial or culinary-grade matcha powder (2 grams)
- 2 tablespoons hot water (not boiling)
- 1 cup milk (240 ml)
- 1–2 teaspoons sweetener (optional)
- Ice cubes (optional, for iced version)
Apparatus
- Small bowl or mug
- Bamboo whisk (chasen) or small regular whisk
- Fine mesh strainer (recommended to prevent clumps)
- Measuring spoons
- Small saucepan (if heating milk)
- Mug or glass for serving
Make a smooth and creamy matcha latte at home using simple tools, clear steps, and easy-to-find ingredients for one perfect serving.
The Process
Sift the Matcha (1 minute): Sift 1 teaspoon of matcha powder into a bowl using a fine mesh strainer to prevent clumps. This step helps the matcha mix smoothly without forming lumps.
Add Hot Water (1 minute): Heat water to about 175°F (80°C). Do not boil the water because boiling water makes matcha bitter. Add 2 tablespoons of hot water to the matcha.
Whisk (1–2 minutes): Whisk in a zigzag “M” or “W” motion until the mixture looks smooth and light foam forms on top. Continue whisking until no lumps remain.
Heat & Froth Milk (3–4 minutes): Heat 1 cup milk in a saucepan and do not let it boil. Froth using a milk frother, hand whisk, blender, or shake in a jar carefully if hot. Warm milk makes the latte smooth and creamy.
Combine (1 minute): Pour the warm milk into your mug. Add the whisked matcha mixture. Stir gently so the flavors blend evenly.
Sweeten (Optional): Add 1–2 teaspoons sweetener if desired. Stir until fully dissolved and taste before serving.