Preparation
5 min
Total
5 min
Servings
1
Level
Easy
The most common mistake when making a matcha latte at home is pouring the powder straight into the milk. Matcha only dissolves in water — in milk, it forms lumps that you can then feel on your tongue. That’s why we always whisk it into a small amount of water first, and only add the milk at the very end.
You can easily use culinary-grade matcha for a latte. The milk and sweetener will mask some of the bitterness, whilst the stronger flavour profile of the culinary-grade matcha will come through better.
Ingredients
2 g matcha (ceremonial or culinary)
60 ml water at a temperature of 80°C
200 ml milk — oat milk foams best
1 tsp maple syrup or honey (optional)
Preparation
1
Sift the matcha into a small bowl or a wide mug.
2
Pour in 60 ml of water at a temperature of around 80°C and whisk with a chasen in a ‘W’ motion until all lumps have disappeared and foam appears — 15–20 seconds.
3
Heat the milk to 60–65°C. Do not bring it to the boil: if plant-based milk is overheated, it loses its sweetness and stops frothing.
4
Froth the milk with a milk frother or shake it vigorously in a jar for half a minute.
5
Pour the matcha into a mug, add the milk in a slow, thin stream down the side of the mug, and finally spoon the foam on top.
6
Sweeten to taste — but try it without first. Good matcha with oat milk can be sweet enough on its own.
