Matcha Latte (Hot or Iced)

Prep Time 5

Servings

2-4 g high quality matcha powder (1-2 teaspoons)*
2 oz (1/4 cup) hot or boiling water (175-190F ideally)
6-8 oz whole milk or milk of choice**
Sweeten it up! ~ If you like your matcha sweeter, you can mix in maple syrup or honey to the hot frothed matcha before pouring the milk in.
*My go-to is this Mizuba Culinary Matcha. For a high quality and organic matcha, the price can’t be beat. You can find cheaper matcha online or at grocery stores, but you’re sacrificing quality and taste.
**Use a milk that froths nicely. I find whole milk is the best for texture and flavor.
Note: ~ I usually just eyeball the amount of matcha, water, and milk. You can find what you like best. I like it strong - so lots of matcha and less milk.

You can find sets that come with a matcha bowl (chawan) and whisk (chasen) - click here to browse sets. This one is cute! I got my equipment from local stores and in Japan.
High quality matcha powder

To a matcha bowl (chawan) or a small bowl with a wider base, sift in the matcha powder using a small fine mesh sieve/strainer (this ensures no lumps and a smoother matcha).
Add the hot water and use your matcha to whisk vigorously in a “Z” pattern, making sure to use the entire width of the bowl, until a foam appears on top (about 15 seconds).

At this point, you can choose to drink your matcha straight from the bowl or pour it into a small mug and continue with the recipe.
Add your milk to a milk frother, froth it up, and pour it into your mug or bowl. I usually give it a gentle stir to combine, then drink immediately!

Instead of frothing the milk, fill a cup with ice and pour in about 6 ounces of milk. Pour your frothed matcha over top. Stir and enjoy!

Substitutions: