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Creamy Matcha Latte Recipe (Hot or Iced)

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Ingredients Method Notes

Ingredients
  

  • 1 teaspoon matcha powder ceremonial or culinary grade
  • 2 teaspoons hot water not boiling, about 175°F / 80°C
  • 1 cup milk of choice dairy, oat, almond, or soy all work well
  • 2 tbsp teaspoons condensed milk honey, maple syrup, or sweetener of choice (optional, Matcha can be bitter)
  • 1 tbsp Lavender syrup if making with froth
  • Ice if making iced version

Method
 

For Hot Matcha Latte
  1. Sift the matcha powder into a small bowl to remove clumps.
  2. Whisk with hot water using a bamboo whisk (chasen) or small frother until smooth and slightly foamy.
  3. Heat milk until warm but not boiling. Froth if desired.
  4. Combine the whisked matcha with milk in a mug.
  5. Sweeten to taste with condensed milk, honey or maple syrup. Enjoy!
For Iced Matcha Latte
  1. Prepare the matcha base: sift and whisk matcha with hot water until smooth.
  2. Fill a glass with ice and pour in cold milk.
  3. Pour the matcha mixture over the milk for a layered effect.
  4. Stir and sweeten as desired. Cheers!

Notes

Tips & Variations

  • Use a milk frother for café-style creaminess.
  • For a stronger flavor, use 1 ½ teaspoons of matcha. The more matcha you use, the more bitter it may taste. 
  • Add a drop of vanilla extract for extra flavor.
  • Try it with oat milk for natural sweetness and creaminess.
  • Lavender syrup can be used to make the famous Starbuck's summer Lavender cream oat milk Matcha Latte