Swap your coffee with this matcha latte recipe! This fine powdered green tea is a warming energy booster filled with antioxidants. Silky smooth, creamy matcha tea with lingering aroma. So calming, refreshing, and relaxing.
Scroll down for How to Make This Matcha Latte 抹茶ラテ video.
Matcha is an ancient Japanese powdered green tea, made from grounded whole tea leaves. Drinking 1 cup of matcha is like drinking 10 cups of regular green tea.
Matcha is categorized into grades according to the time of harvest. The earlier the harvest, the higher the grade, the better the quality. Ceremony grade is from the first harvest between April to June, Spring grade is from a mix of first and second harvest between April to July, while the Regular grade is from the third harvest between June to August.
It has always been a hit in the East. The green cult has grown exponentially throughout the years and there’s no sign of slowing down. Matcha is like a fad “magic ingredient” they put in bakeries, drinks, desserts, and even noodles. I didn’t really know what the hype was all about…
Did you know that matcha has higher levels of antioxidants per gram than dark chocolate, walnuts, wild blueberries, and broccoli?
Ok! It may be healthy, but I’m not totally convinced about matcha being an energy booster without side effects. Sooooo, let’s try it!
After doing a lot of research, we’ve decided to try the Ryu Mei Japanese Organic Matcha Green Tea Powder, as it was the most affordable high quality one from Uji, Kyoto Japan.
The effects were the same after many tries. They weren’t instant, but they were amazing! I gradually felt more calm and alert, with noticeably more energy and focus for hours. I also felt full longer than usual. Plus, it really helped both our bowel movements (this still rings true every single time! Hahaha~)
Unlike coffee, we’ve NEVER experienced any energy “crash”, becoming dependent on it, or have any sorts of withdrawal symptoms after drinking matcha latte.
The smooth distinctive matcha balanced with creamy foamy milk is so comforting and delicious! Plus, it’s so quick and super easy to make.
Yes. I’m soooo converted!
I finally get the hype…Yeah, I’m slow to trendy food. It’s now my go-to drink for my caffeine fix and I’m LOVING it! 😀
We’ve finished up our first trial bag way sooner than we’ve expected. So, we’ve jumped on to try their Spring Grade Matcha. And man! Once you’ve tried it, you can never go back.
Things You’ll Need to Make This Matcha Latte Recipe
- Matcha Powdered Green Tea (This is the best tasting matcha we’ve found at an affordable price)
- 2% Milk
- Matcha Bowl (茶碗, chawan)
- Bamboo Matcha Whisk (茶筅, chasen)
- Matcha Sifter
- Milk Frother
- Optional: Sugar
You may use other utensils to make matcha at home. However, our matcha tea tasted much better after we started using the above traditional Japanese matcha utensils.
Matcha Latte Recipe Tips
Matcha Storage: store matcha carefully in a cool, dry, and dark place. Try to consume the matcha as soon as possible after opening the package because it’ll oxidize and slowly lose its freshness and taste.
Matcha Quality: there’s a grading system categorizing matcha quality based on many factors. Different grades can have a huge difference in taste ranging from natural sweetness to subtle bitterness. Use higher grades matcha for a stronger and finer taste.
Types of Milk: we’ve tried using skim milk, 2% milk, and 3.25% milk for this matcha latte recipe. When skim milk was used, the matcha latte became too watery and not creamy or smooth. When 3.25% milk was used, the milk was not as foamy as desired. 2% milk is the most optimal for the best tasting latte.
It’s very important to sift the matcha before mixing it with water because matcha tends to form lumps during storage. Sifting will help you get a smoother and finer froth without any bitter lumps.
Please strictly follow the temperature of water, quantity of matcha, and whisking actions as stated on the recipe to avoid creating a watery or bitter tasting matcha tea!
Watch How To Make This Matcha Latte 抹茶ラテ:
Can’t see the cooking video? Watch it here.
Have you tried making your very own matcha latte? What did you think? Tell us about it, we want to know 😀
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- 1 ½ teaspoon matcha powder
- 1 cup 2% milk
- 2 tablespoon of 158°F (70°C) water
- 1 teaspoon sugar (optional)
- Heat milk in a small pan over medium heat
- Optional: add sugar when the milk is getting warm (can dissolve more easily)
- Sift matcha into a small bowl with sifter to remove clumps of powder
- Pour 2 tablespoon of 158°F (70°C) water into the small bowl, whisk rapidly in a W motion using your wrist with bamboo whisk until froth with many tiny bubbles begin to appear on the surface
- Heat milk up to 158°F - 176°F (70°C – 80°C) until small bubbles on the edge appear, do NOT let it boil
- Froth milk with milk frother until foamy, or pour milk into a closed bottle and shake it until foam appears
- Pour matcha tea into a cup and pour in the milk, serve immediately!
You may cool down boiling water by pouring it back and forth between two cups.
The temperature of water, quantity of matcha, and whisking actions must be followed strictly to avoid watery or bitter tasting matcha tea.
Ahu @ Ahu Eats says
I need to find matcha powder, this looks so good! It will be my mission for this weekend 🙂
Amy Jacky says
Hi Ahu, the one I recommended in this post is actually quite good for it’s price if you don’t mind ordering online!
Yum! This looks so delicious. Your shots are beautiful 🙂
Amy Jacky says
Thanks for your compliment Michelle! Glad you liked them 🙂