HOMECOOKPICKS RECIPES

Matcha Latte with Frothy Milk

Vegetarian
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Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

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Whisk matcha until smooth, then combine with warm milk and a soft foam topping.

Prep: 5 min Approx. total: 5 min Serves 2 Easy
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LET’S GET COOKING

Matcha Latte with Frothy Milk

2 servings
servings

Original recipe: 2 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

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Instructions

  1. Sift and bloom the matcha

    Sift 2 teaspoons of matcha powder into a small bowl to break up clumps. Add 4 tablespoons (about 60 ml) of hot water (about 175°F / 80°C). Whisk vigorously in a zig-zag motion with a bamboo whisk (chasen) or a small electric frother until the matcha is fully dissolved and a light froth forms on top.

    Tip: Sifting prevents gritty pockets and makes whisking faster; if you don’t have a sifter, press the matcha through a fine-mesh strainer with the back of a spoon.

  2. Heat and texture the milk

    Pour 2 cups of milk into a frothing pitcher. Heat and texture the milk using your preferred method: steam wand on an espresso machine (target 140-150°F / 60-65°C and create microfoam), an automatic milk frother set to hot, or heat gently on stove then froth with a handheld frother until silky foam appears.

    Tip: If using a steam wand, keep the wand just below the surface at first to introduce air, then deeper to create microfoam; avoid overheating which can scald the milk.

  3. Sweeten the matcha (optional)

    If you like a sweetened latte, stir 2 teaspoons of your chosen sweetener into the whisked matcha until dissolved. Taste and adjust — matcha concentrates can handle more or less sweetness depending on preference.

    Tip: Liquid sweeteners dissolve more easily than granulated sugar when mixing directly into the matcha.

  4. Combine matcha and milk

    Pour the whisked matcha into two warmed cups, dividing evenly. Gently pour the steamed milk into each cup, holding back the foam with a spoon and then spooning a layer of foam on top. For a layered look, pour the milk slowly into the center of the matcha.

    Tip: Pouring from a slightly higher distance helps the milk sink into the matcha for a blended cup; lower and slower for latte art.

  5. Finish and serve

    Dust a tiny pinch of matcha over the foam for presentation. Serve immediately while the milk is at its creamiest.

    Tip: For iced lattes: double the matcha (4 tsp total), stir with 60 ml cold water until dissolved, then fill glasses with ice and cold milk; shake or stir briskly to combine.

Equipment: Coffee Maker / Espresso Machine buying guide

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Matcha Latte with Frothy Milk

Nutrition calculation pending. Matcha product and milk choice require a matching nutrition reference.

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A smoother cup

Whisk the matcha thoroughly before adding milk. A handheld frother can help with the milk if you do not have a steam wand.

Flavor variations

Add vanilla, maple syrup or a pinch of cinnamon to taste. Serve immediately for the best foam; plant-based barista milks are another option.

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