Save to Pinterest The first time I made matcha latte at home, I whisked too aggressively and sent a cloud of powder straight into my face—bright green everywhere, even in my hair. But that mistake led me to discover the ritual of it all: the deliberate sifting, the rhythmic whisking, the steam rising from perfectly heated milk. Now, whenever I prepare this drink, I'm transported back to that chaotic morning, except this time I'm doing it right, with intention and maybe a little less powder in the air.
I served this to my friend who swears by coffee, and she asked for a second one before finishing the first. She loved how the cold foam didn't dilute the matcha as it melted—it just got creamier. That's when I realized this drink isn't just for matcha devotees; it's genuinely delicious for anyone who wants something both calming and invigorating.
Ingredients
- High-quality matcha powder: This is where quality really matters—cheap matcha tastes grassy and bitter, while good matcha is smooth, slightly sweet, and vibrant. Don't skip on this one.
- Hot water (about 80°C/175°F): Boiling water will scald the matcha and make it taste harsh, so let your kettle cool for a minute or two after boiling, or use a thermometer if you're being precise.
- Milk of choice: Whole dairy milk froths beautifully, but oat and barista-blend plant milks work almost as well and add their own subtle sweetness.
- Cold milk for foam: Keep this separate and chilled—the temperature contrast is what creates that silky texture.
- Granulated sugar or simple syrup: Simple syrup dissolves instantly without grittiness, but granulated sugar works fine if you're not fussy about texture.
Instructions
- Sift your matcha:
- Pour the matcha powder into a fine mesh sieve and tap gently over a bowl or mug. This removes the tiny lumps that refuse to dissolve and ensures a silky, smooth base.
- Whisk until frothy:
- Add your hot water and whisk in an M-shape or Z-pattern with your bamboo whisk (or a small milk frother works too). You'll feel the powder gradually surrender and transform into a light, foamy layer on top—that's when you know it's perfect.
- Warm your milk gently:
- Heat it in a small saucepan or microwave until steaming but not boiling; you should be able to hold your hand near it comfortably. Pour it slowly into your matcha mixture and stir until it's one beautiful, unified color.
- Create the cold foam:
- Pour cold milk into a jar or frothing pitcher, add sugar, and either froth with an electric frother or seal the lid and shake hard for about 30 seconds until it's doubled in volume and looks like whipped cream. The shake method is oddly satisfying.
- Assemble with care:
- Pour your matcha latte into a glass (with ice if you want it cold), then spoon the cloud-like foam right on top. Serve immediately before it deflates.
Save to Pinterest There's something meditative about this drink that a rushed coffee never quite matches. I made it on a quiet Sunday morning, sat by the window, and just let the earthy taste and smooth warmth settle into my bones—it felt like self-care in a cup.
Making It Your Own
Once you master the basics, this drink becomes your canvas. I've added a splash of vanilla syrup on ambitious mornings, sprinkled cinnamon on top when I wanted something spiced, and even tried a tiny pinch of sea salt to deepen the matcha's natural umami. You can also go full iced by doubling the ice and using cold milk instead of warm—it's refreshing on hot days and tastes almost like a matcha smoothie.
Vegan and Allergy-Friendly Options
The beauty of this recipe is how forgiving it is with substitutions. Oat milk froths beautifully and adds a subtle sweetness, while soy milk is protein-rich if that matters to you. Almond milk works but froths less dramatically, so you might not get the same cloud effect. Always check plant milk labels if you're navigating allergens, and remember that the matcha itself is naturally gluten-free and vegan—it's only the milk and sugar that need checking.
Serving Suggestions and Timing
This drink is perfect as a midday pick-me-up when you want something more calming than coffee but still energizing. I love it alongside something light and buttery—a shortbread cookie, a croissant, or even a slice of lemon cake. It's also wonderful on its own if you're just trying to pause and breathe for ten minutes in an otherwise chaotic day.
- Serve immediately after making it so the foam is still thick and luxurious.
- If you're making this for guests, prep your sifted matcha and heated milk ahead, then froth and assemble in front of them for that little moment of ritual and theater.
- Keep extra matcha in an airtight container away from light and heat so it stays vibrant and fresh.
Save to Pinterest This matcha latte became my quiet ritual, my moment to slow down and taste something real. Make it as many times as you need to until it feels like yours too.
Recipe FAQs
- → What type of matcha powder is best?
Use high-quality, finely ground matcha for a smooth texture and vibrant flavor.
- → How is the cold foam made?
Combine cold milk and sugar, then froth vigorously with a frother or by shaking until volume doubles and foam forms.
- → Can I use plant-based milk?
Yes, oat, soy, or almond milk work well and create delicious dairy-free variations.
- → How do I avoid lumps in the matcha?
Sift the matcha powder before whisking to ensure a smooth, lump-free mixture.
- → Is it possible to serve this drink iced?
Absolutely. Add ice cubes before topping with cold foam for a refreshing chilled version.