Save The first time I made matcha at home, I whisked it all wrong—lumpy, bitter, disappointing. Months later, a friend showed me the gentle patience behind the ritual: sifting first, slow whisking, letting the powder bloom into something alive. That's when I discovered this creamy latte version, and suddenly matcha stopped being an intimidating café drink and became something I could actually nail in my own kitchen.
I made this for my roommate on a sluggish Tuesday morning, and watching her face light up at that first taste—foam clinging to her upper lip, eyes suddenly alert—reminded me that sometimes the best moments aren't about complicated cooking, they're about nailing the simple things.
Ingredients
- Matcha powder (1 teaspoon, high-quality): This is where everything starts; cheap matcha tastes grassy and bitter, but good matcha is bright and vegetal, so don't skip on quality here.
- Hot water (60 ml, about 80°C/175°F): Water that's too hot scalds the matcha and turns it harsh, so aim for just-boiled water cooled for a minute or two.
- Milk of choice (180 ml): Dairy works beautifully, but oat and soy milk create that creamy richness too—pick what makes your mouth happy.
- Cold milk (60 ml, for foam): Whole milk or barista-style plant milk froths thicker and holds longer, so it's worth the upgrade if you can find it.
- Granulated sugar or simple syrup (1 teaspoon): Sweetness rounds out the slight earthiness of matcha, making every sip feel balanced and comforting.
- Ice cubes (optional): Add these if you want it chilled, though the cold foam already brings a lovely temperature contrast.
Instructions
- Sift your matcha:
- Pour the matcha powder into a bowl or your drinking mug and push it gently through a fine sieve with the back of a spoon. This takes thirty seconds but changes everything—no bitter little clumps hiding in your drink.
- Whisk into froth:
- Add the hot water and whisk in small, quick circles using a bamboo whisk or small frother until you see a pale green foam building on top. You're looking for that creamy, almost mousse-like texture, not a thin liquid.
- Warm and blend the milk:
- Heat your milk gently in a small pan or microwave until it's warm to the touch but not steaming. Pour it slowly into your matcha mixture and stir gently, watching the color deepen into that gorgeous bright green.
- Create the cold foam:
- Pour cold milk and sugar into a frothing pitcher or a jar with a tight lid. If using a frother, run it until the milk doubles in volume; if shaking by hand, just keep going until your arms are tired and the foam is thick and foamy.
- Bring it together:
- Pour the matcha latte into a glass (with ice if you like), then use a spoon to gently layer the cold foam on top, making sure some spills over the edge.
- Serve with presence:
- Drink it while the foam is still puffy and the contrast between warm and cold is still alive.
Save There's something meditative about watching the matcha transform from powder to liquid—the earthiness softening, the color blooming—that makes you slow down before you even take a sip. That pause, that little moment of care, is honestly what makes this drink feel so much more than just caffeine.
About Matcha Quality and Sourcing
Not all matcha is created equal, and I learned this the hard way after buying a tin from a grocery store clearance bin. Ceremonial-grade matcha—the good stuff—has a brighter, more delicate flavor and dissolves more smoothly, while culinary-grade works fine but can taste a bit dusty and bitter. Hunt for matcha from reputable Japanese brands or specialty tea shops; your taste buds will thank you, and honestly, a small tin lasts forever since you're only using a teaspoon at a time.
The Art of the Perfect Foam
Making cold foam is easier than you'd think, but there's a sweet spot—you want it thick enough to hold its shape on top of the latte but light enough to feel airy on your tongue. If your foam collapses immediately, the milk wasn't cold enough or you didn't froth it long enough; if it's too thick and heavy, you've gone overboard. A milk frother makes this foolproof, but a jar with a tight lid works just as well if you're willing to shake for a minute or two.
Flavor Variations and Pairings
Once you've mastered the basic version, start playing: a tiny pinch of cinnamon on top brings warmth, or try a drop of vanilla extract stirred into the warm milk. Honey drizzled into the cold foam adds sweetness and richness, and if you're feeling adventurous, a dash of ginger powder gives you something spicy and grounding. This drink pairs beautifully with something light and buttery—a croissant, a shortbread cookie, or even just a ripe pear—because the matcha's earthiness needs that gentle contrast.
- Dust the foam with cinnamon or a pinch of extra matcha powder for visual flair and an extra layer of flavor.
- Try adding a half teaspoon of honey or maple syrup to the cold milk before frothing for natural sweetness.
- Serve it in a clear glass so you can see all those beautiful layers of green, white, and cream.
Save This latte has become my quiet morning ritual, the moment before the day really starts when I can stand in the kitchen and watch something beautiful come together. It's proof that simple drinks, made with care, can be just as rewarding as anything else you cook.
Kitchen Help
- → What type of milk works best for the foam?
Whole milk or barista-style plant milks like oat or almond create stable, creamy foam with a smooth texture.
- → Can I prepare the matcha without a whisk?
You can use a small frother or vigorous shaking, but a bamboo whisk (chasen) ensures smooth, lump-free matcha.
- → How do I adjust sweetness in the drink?
Modify sugar or simple syrup amounts in the cold foam according to preference for subtle or distinct sweetness.
- → Is it necessary to heat the milk before combining?
Warming the milk gently enhances creaminess and integration with the matcha, but avoid boiling to retain delicate flavors.
- → Can ice be added to the latte?
Yes, adding ice cubes chills the drink for a refreshing serving, complementing the cold foam topping.