The basics
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Matcha7 g (about 1 tbsp)
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Milk200 ml (about 7 oz), cold
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Ratio3.5 g per 100 ml
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Temperature149°F (65°C)
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TimeAbout 3 min
You'll need
- Matcha latte powder
- Kitchen scale
- Milk jug
- Small whisk
- Steam wand or saucepan
- Cup or glass
Step by step
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Step 1
Weigh it out
Weigh 7 g of matcha latte powder (about 1 tbsp) and measure 200 ml (about 7 oz) of cold milk. Any milk works. Whole and oat milk steam up the creamiest.
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Step 2
Milk first
Pour the cold milk into your milk jug, then add the powder on top. Milk first keeps the powder from sticking to the bottom of the jug.
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Step 3
Whisk it cold
Whisk hard until the powder is fully dispersed and the milk turns an even, bright green. Skip the hot water. Cold milk is all it needs.
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Step 4
Steam and texture
Steam to 149°F (65°C). Set the wand tip just left of center so the milk spins in a whirlpool. That spin is what makes it silky.
No steam wand? Warm it in a saucepan over medium-low heat, whisking, and take it off before it simmers. -
Step 5
Pour and serve
Pour into your cup or glass and finish with a light dusting of powder on top.
Pro-tip
For a foamier latte, keep the wand tip just under the surface for the first few seconds to fold in a little air, then sink it deeper to spin.
Freshness
Matcha fades fast once it meets air, light and heat. Keep it sealed tight in a cool, dark, dry place and use it within a month or two of opening for the brightest color and flavor.
