Matcha Latte Recipe (Hot or Iced)

Before you start

A good matcha latte starts as a small, concentrated tea shot. Matcha is powdered whole leaf, so it does not dissolve; it has to be suspended in a little warm water before any milk goes in. Skip that step and you get green clumps floating in sweet milk.

The main decisions are grade, temperature and ratio. A culinary or latte-grade matcha has enough body to stand up to milk. Water at about 75 to 80°C (165 to 175°F) keeps the tea from turning harsh. And 2 g of matcha to roughly 180 ml of milk gives a latte that tastes of tea, not just of milk.

Ingredients

• 2 g (1 tsp) matcha — latte or culinary grade
• 60 ml (2 oz) water — at 75 to 80°C (165 to 175°F)
• 180 ml (6 oz) whole milk or oat milk
• 10 to 15 ml (2 to 3 tsp) simple syrup, honey or maple syrup — optional
• 1 cup ice cubes — for the iced version

Method

1. Heat the water to 75 to 80°C (165 to 175°F). Without a thermometer, boil it and let it sit uncovered for about 3 minutes.
2. Sift the matcha through the fine strainer into the bowl, pressing it through with a spoon. Sifting breaks up the static clumps that never whisk out later.
3. Pour in about 15 ml of the water and stir into a smooth paste, then add the rest of the water.
4. Whisk briskly in a zigzag motion for 15 to 20 seconds until the shot is uniform and topped with fine foam. A handheld frother does the same job in about 10 seconds.
5. Stir the sweetener into the matcha shot if using; it blends far more easily into the warm tea than into cold milk.
6. For a hot latte, heat or steam the milk to about 60 to 65°C (140 to 150°F), when it feels hot but not scalding, and froth it lightly. Pour it into the mug, then pour the matcha shot through the foam.
7. For an iced latte, fill a tall glass with ice and add the cold milk. Pour the matcha shot slowly over the top for a green-on-white layer, and stir before drinking.

Tips for success

• Matcha fades quickly once opened. Keep the tin tightly sealed in the refrigerator and use it within a couple of months for the brightest color.
• If you like a stronger tea flavor, raise the matcha to 3 g rather than cutting the milk; less milk mostly makes the drink smaller.
• Oat milk barista blends foam well and their mild sweetness flatters matcha. Almond milk is thinner and can taste a little bitter with it.

Substitutions

Whole milk

Soy milk froths firmly and has a beany note that pairs well with grassy matcha. Coconut milk beverage adds sweetness and a tropical taste that covers more of the tea.

Simple syrup

White chocolate sauce makes a dessert-style latte. Vanilla syrup rounds out bitterness; start with 10 ml because vanilla quickly overpowers matcha.

Bamboo whisk

Shake the matcha and water hard in a small lidded jar for 20 seconds. The result is slightly less foamy but smooth.

Variations

Strawberry matcha latte

Spoon 2 tablespoons of mashed, sweetened strawberries into the glass, add ice and milk, then float the matcha shot on top.

Coconut matcha

Use chilled coconut milk beverage and a little coconut sugar, served iced.

Troubleshooting

There are clumps at the bottom of the cup

The matcha was not sifted or the paste step was skipped. Sift every time and make a paste with a little water before adding the rest.

It tastes bitter and grassy

The water was too hot or the matcha is old. Cool the water to 75 to 80°C and buy smaller tins you can finish quickly.

The color is dull olive instead of bright green

Lower grades and oxidized matcha look brownish. Store it cold and airtight, and consider a fresher, higher grade for lattes.

Storage

Drink it right away; matcha settles out of milk within minutes and the color dulls. Unopened matcha keeps in a cool, dark cupboard; after opening, keep it sealed in the refrigerator and let the tin reach room temperature before opening so condensation does not form inside.

Safety notes

Matcha contains caffeine, and the amount varies with the grade and how much powder you use. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults, but sensitivity varies widely.