Description
A creamy, smooth, 3-ingredient matcha latte made at home in under 5 minutes. Better than any coffee shop version – clean, simple, and completely customizable.
Ingredients
Units
Scale
- 1 tsp (2 g) matcha powder (we use Rishi Tea Barista Matcha)
- 70 g hot water, heated to 160°F
- 1 1/3 cup (315 ml) milk of your choice (we use unsweetened almond milk)
- Optional: 1 tsp honey or sweetener of your choice
Instructions
- Froth your milk. Using a milk frother (we love our Maestri House Milk Frother!) or stovetop, froth 1 ⅓ cup of milk until warm and velvety. Set aside.
- Sift the matcha. Using a Chashaku Bamboo Matcha Scoop, measure 1 tsp (2 g) of matcha and sift it into a matcha pouring bowl or small bowl to remove any clumps.
- Whisk. Pour 70 g of hot water (160°F) over the sifted matcha. Using a Bamboo Matcha Tea Whisk, whisk vigorously in a Z or side-to-side motion for 15 seconds until smooth and frothy.
- Assemble. Pour the whisked matcha into your mug. Top with frothed milk. Add honey or sweetener to taste if desired. Enjoy immediately!
Notes
- Do not use boiling water – 160°F is the sweet spot for smooth, non-bitter matcha.
- Sifting your matcha before whisking is key to a lump-free latte.
- Store leftover matcha concentrate (without milk) in the fridge for up to 24 hours.