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The Perfect Matcha Latte Recipe
A well-made matcha latte is one of the most rewarding drinks to prepare at home. It’s quicker than running to a café, more budget-friendly, and—if you choose your matcha wisely—far superior in flavor. We’ve tested this recipe hundreds of times, and it has become a daily ritual for many of our team.
Taylor Morgan
Signatur
Ingredients (Serves 1)
Prepare the Matcha Concentrate
Sift your matcha into a bowl to remove clumps. Add 30ml of 75°C water and whisk vigorously in a W-motion for about 30 seconds until fully combined and slightly frothy. This small, concentrated base is what gives the latte its vibrant flavor. (Check our guide on “How to Whisk Matcha” for tips.)
Heat and Froth Milk
Warm your milk to roughly 65°C—hot but not boiling. Froth it using a hand frother, a steam wand, or by shaking in a jar. Oat milk creates great foam, whole dairy milk is extra creamy, and almond milk works especially well for iced versions.
Assemble the Latte
Pour the matcha concentrate into your cup first. Slowly add the frothed milk, holding back the foam with a spoon, and then spoon the foam on top at the end. Sweeten with honey or maple syrup, and add a pinch of salt if desired. Stir gently for a smooth, balanced latte.
Iced Matcha Latte
For a chilled version, prepare the matcha concentrate the same way. Fill a glass with ice, add cold milk, and pour the matcha over it. Watch the beautiful green swirl as it blends with the milk.
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