Creamy Matcha Latte
Creamy Matcha Latte
Ingredients
For the Matcha Base
- 4 teaspoons matcha powder, ceremonial grade recommended, sifted
- 8 fluid ounces hot water, just below boiling (about 175°F)
For the Latte
- 4 cups milk, whole milk or preferred dairy/non-dairy
- 4 tablespoons maple syrup, or other sweetener to taste
- 2 teaspoons vanilla extract, optional
Instructions
- 1
Sift the matcha powder into a small bowl or a traditional matcha bowl (chawan) to prevent any clumps. This step is crucial for achieving a smooth and lump-free latte.
⏱️ 1 min
- 2
Add the hot water, heated to approximately 175°F, to the sifted matcha. Whisk vigorously with a bamboo whisk (chasen) or a small kitchen whisk in a 'W' or 'M' motion until the matcha is fully dissolved and a fine, frothy foam appears on the surface. This creates a concentrated matcha base.
⏱️ 2 min•🌡️ 175
- 3
In a saucepan, gently heat the milk over medium heat until it's hot and steaming, but do not let it boil. If you have a milk frother, use it to heat and froth the milk to your desired consistency. Stir in the maple syrup and vanilla extract (if using) until they are well combined and dissolved in the milk.
⏱️ 4 min
- 4
Divide the prepared matcha base evenly among four heat-proof mugs. Slowly pour the hot, sweetened milk over the matcha in each mug. If you frothed your milk, gently spoon the foam on top of each latte.
⏱️ 2 min
- 5
Serve your creamy matcha lattes immediately and savor the rich, earthy flavors.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Matcha Latte
Ingredients
For the Matcha Base
- 4 teaspoons matcha powder, ceremonial grade recommended, sifted
- 8 fluid ounces hot water, just below boiling (about 175°F)
For the Latte
- 4 cups milk, whole milk or preferred dairy/non-dairy
- 4 tablespoons maple syrup, or other sweetener to taste
- 2 teaspoons vanilla extract, optional
Instructions
- 1
Sift the matcha powder into a small bowl or a traditional matcha bowl (chawan) to prevent any clumps. This step is crucial for achieving a smooth and lump-free latte.
⏱️ 1 min - 2
Add the hot water, heated to approximately 175°F, to the sifted matcha. Whisk vigorously with a bamboo whisk (chasen) or a small kitchen whisk in a 'W' or 'M' motion until the matcha is fully dissolved and a fine, frothy foam appears on the surface. This creates a concentrated matcha base.
⏱️ 2 min•🌡️ 175 - 3
In a saucepan, gently heat the milk over medium heat until it's hot and steaming, but do not let it boil. If you have a milk frother, use it to heat and froth the milk to your desired consistency. Stir in the maple syrup and vanilla extract (if using) until they are well combined and dissolved in the milk.
⏱️ 4 min - 4
Divide the prepared matcha base evenly among four heat-proof mugs. Slowly pour the hot, sweetened milk over the matcha in each mug. If you frothed your milk, gently spoon the foam on top of each latte.
⏱️ 2 min - 5
Serve your creamy matcha lattes immediately and savor the rich, earthy flavors.
⏱️ 1 min