Rich, aromatic matcha meets smooth, creamy milk in this comforting matcha latte. The subtle bitterness of matcha blends harmoniously with the milk’s mellow sweetness, creating a refined and balanced flavor. Its vibrant green color is visually striking, making it as beautiful as it is delicious.
For this recipe, we used a culinary-grade organic matcha powder from a nearby grocery store, so there is no need for anything too fancy. Though no matter where we buy it, matcha powder is not as cheap as most instant coffee. But I permit myself to indulge occasionally. When whisking matcha with sugar and hot water, a small whisk works just fine instead of a traditional bamboo whisk. Just be sure not to use boiling water, as high temperatures can make matcha overly bitter. Feel free to adjust the sweetness to your taste or experiment with brown sugar or honey for a different twist.
Whether you are a longtime matcha fan or just getting into it, this latte is a wonderful alternative to coffee or cocoa. It offers a gentle energy boost with a smooth and soothing flavor.
Matcha Latte
Ingredients
- 1 tsp matcha powder
- 2 tsp sugar
- 1 oz hot water (175°-180° F)
- 1 cup milk
- whipped cream optional
- marshmallows optional
Instructions
- In a small bowl, sift the matcha powder to remove any clumps. Add hot water and stir vigorously until smooth and frothy. Pour into a cup.
- In a small saucepan, warm the milk over medium-low heat, stirring occasionally, until hot but not boiling.
- Optional: If you have a frother, froth milk until creamy.
- Pour milk into the cup with the matcha mixture.
- Top with whipped cream or marshmallows, and dust with matcha for an elegant finish.
