Matcha Latte
This matcha latte will have you feeling soothed and refreshed! It’s a delicious, earthy blend of fresh matcha powder, a dash of honey, and creamy milk. But its antioxidant, anti-inflammatory, and nutritious profile are what really makes this the ultimate “healing” drink.
Matcha 101
In short, matcha is a form of green tea that’s made from whole green tea leaves ground into very fine powder. Not just any green tea leaves though. Matcha undergoes a unique process where they shade the leaves several weeks before harvesting to increase chlorophyll levels and amino acids. That’s what gives matcha its vibrant green color and energizing nutrients!
So what’s the difference between matcha and regular green tea? Green tea is steeped in hot water, giving you about 75% of its nutrients. Whereas matcha powder allows you to consume the entire leaf with all its shining health benefits. Plus, it’s got a great kick with a slow and steady caffeine. It’s no wonder why matcha has become a morning ritual for so many people (including me!).
What’s In A Matcha Latte?
- Matcha Powder: I’m a big fan of this Akira Ceremonial Matcha. Three things to look out for are the origin (which should be a product of Japan), that it’s organic, and that it’s “stone ground”.
- Water: Make sure to use hot water. This will help break up the matcha powder as you whisk it!
- Milk: You can use any dairy or non-dairy milk (such as almond milk, cashew milk, or oat milk). Just warm it up and froth.
- Sweetener: I personally like to use honey or maple syrup, but you can use any sweetener that you like.
Find the printable recipe with measurements below
Different types of Matcha
Did you know there’s at least 5 or more different types of matcha? From a ceremonial grade to classic grade to kitchen grade, each one differs in quality and use. But the most common types are ceremonial, culinary and premium – here’s why.
- Ceremonial Grade is the highest quality made from young matcha leaves – sweet, mild, and rich in nutrition. Which is why it’s used in traditional Japanese tea ceremonies and meant to be consumed in its purest form with just water.
- Culinary Grade is on par with Ceremonial Grade, it’s just a bit more robust and bitter. This makes it the perfect option for mixed drinks or baked goods.
- Premium Grade matcha is similar to Culinary Grade in the sense that it can be used in your everyday routine, without breaking the bank. So if you’re looking for a green boost in beverages, this is a great choice.
How To Make Matcha Latte Perfectly
Although there’s a few ways to make a matcha latte (i.e. a frother or blender), there’s just something so soothing about the traditional Japanese way of whisking. So grab a bamboo whisk, your favorite mug, and let’s walk through the process.
- Sift the matcha. Add your matcha powder to a small sieve, and sift the matcha over a bowl or straight into a cup.
- Whisk the matcha. Pour hot water into the cup, then use a bamboo whisk to whisk vigorously in a “W” pattern for about 30 seconds. You’ll know it’s done when the tea becomes frothy and there’s no chunks of matcha powder in the water.
- Add the finishing touches. Froth up your favorite milk and pour it into the cup, along with your choice of sweetener. Give it all a stir and voila!
Want to make an iced matcha latte? Make the warm matcha tea as stated above, then chill it in the fridge. Pour that into a glass with ice cubes, followed by the frothy milk and sweetener. Give it all a stir and your iced matcha is ready. Just be mindful to use a liquid sweetener as a grainy sugar won’t dissolve in cold liquid.
Is Sifting Matcha Necessary?
It’s a good thing to note that matcha technically doesn’t dissolve in water. That’s why the sifting and whisking process is important for a smooth tea. It’ll help avoid any grainy, lumpy chunks, or even a chalky texture.
More Healing Drinks
A matcha latte is just one of the many healthy drinks to include in your routine. Below are warming delights that I hold dear to my heart. And if you need an anti-inflammatory boost, I’ve got a whole list of anti-inflammatory drinks to enjoy.
A warm (or iced) cup of this matcha latte will get your day off to a good start. Or enjoy it as an afternoon pick-me-up! If you make it, let me know how it turned out! I’d love to hear what you think in the comments below.
Matcha Latte
Ingredients
- 1 ½ teaspoons matcha powder
- ¼ cup hot water
- 1 cup warmed and frothed milk (dairy or dairy-free)
- Optional: vanilla extract, honey, maple syrup, or other sweetener to taste
Instructions
- Sift the matcha to remove any lumps and add it to a cup.
- Pour the hot water into the cup and use a matcha whisk to whisk vigorously in a "W" pattern for about 30 seconds, until frothy.
- Add the warm and frothy milk along with any sweeteners of choice.
Lisa’s Tips
- I really do recommend buying a bamboo whisk to make matcha as it removes the lumps perfectly. But you can also use an electric frother.
- Alternatively, you can pour all of the ingredients into a high-powered blender or milk frother and blend together.
10/10 ❤️ I used cashew milk from a carton and added about a squeeze of honey. Forgot to sift the matcha but I whisked out any lumps. This matcha latte is such a yummy, healthy substitute for coffee, which I’m taking a break from currently!
This is a great substitution for coffee! Glad you loved it :)
Delicious, added a tiny bit of honey and vanilla. I used oat milk and it turned out perfect. Another great recipe from Lisa. I pre-ordered her cookbook and can’t wait for that too! Thanks Lisa.
Thanks so much for your support Tami! Can’t wait for you to get your hands on this book.
I love Matcha tea nut only when buying at my coffee shop. Because I like it so much I decided to buy it to do it myself at home… it did not work. Matcha smells too strong for my taste and could not drink it :(
If you have any suggestions on how to work that around, very welcome!
Hi Eileen – I suggest adding in some sugar into your latte to balance out the bitterness of the matcha! Most cafes will use sugar in it as well, which is probably what you’re used to tasting, instead of straight matcha :)
Hi there! In the past I’ve had that same problem with my matcha tasting bitter and then I was informed that the hot water shouldn’t exceed 170°. I hope that helps🌹
I’ve been wanting to try matcha tea for a while. So this morning I stopped at my local coffee shop and asked for. Matcha latte. It was delicious. Guess I’ll have to get the supplies and tea to make my own. Thanks for introducing me to matcha tea.😁
Excited for you to try this recipe at home Crissa! Let me know how it turns out :)
Thank you for this delicious and heathy latte!
Hi Lisa, is the honey/swetener necessary for the matcha latte?
Hi Lilli – no, not at all. Only if you’d like it a bit sweeter. :)
What kind of milk do you use in the latte?
Hi Allison – you can use any milk you’d like. I alternate between a 2% dairy milk, cashew milk, and macadamia nut milk… depending on the mood. :)
I’ve been having matcha lattes instead of morning coffee for about two years now. I do want to add that using cows’ milk is not good because it destroys an important benefit in the matcha. The milk sticks to polyphenols, which alters the bioavailability factors. However, “non-dairy milk” is perfect. You also have to use water that is around 175-degrees as boiling water will destroy it’s taste. I use a teaspoon of ceremonial matcha powder and a handheld frother to froth up the matcha and hot water. I use liquid stevia to sweeten. I heat a little Oatmilk in the microwave then froth that up separately, then pour that into the center of my tall matcha cup. I use a 16-ounce or 20-ounce tall cup to get the most amount out of my matcha latte.
Thanks so much for sharing your matcha latte recipe with us!
I love you matcha tea. ThANKYOU!