Use high-grade ceremonial or culinary matcha for the best flavor and color. Look for bright green powder with no bitterness.
Sift 1–2 teaspoons of matcha into a bowl to remove clumps and ensure a smooth, lump-free latte.
Pour in 2–3 tablespoons of hot water (not boiling, about 175°F or 80°C) to avoid burning the matcha and preserve its flavor.
Use a bamboo whisk (chasen) or handheld frother to whisk in a zig-zag motion until the matcha is fully dissolved and foamy.
Warm 3/4 cup of milk (dairy or plant-based) in a saucepan or microwave. Don’t boil — just heat until steamy.
Use a frother or whisk to froth the warm milk. Frothy milk adds a creamy texture and gives your latte a café-style finish.
Pour the frothed milk into the matcha mixture. Stir gently to combine and create a beautifully layered green latte.
Add honey, maple syrup, or your favorite sweetener to taste. Serve immediately and enjoy your cozy, antioxidant-rich drink.