Smooth, earthy Japanese green tea latte
Matcha Latte
Prep Time
3 min
Cook Time
2 min
Total Time
5 min
Servings
1
1 cup
Difficulty
Easy
Cost
Moderate
$$
Matcha Latte
Smooth, earthy Japanese green tea latte
★4.3(9)
A smooth, creamy matcha latte with a beautiful green color and earthy-sweet flavor. This cafe-quality drink is simple to make at home with proper whisking technique.
3m
Prep Time
2m
Cook Time
5m
Total Time
1
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A proper matcha latte starts with sifting the powder to prevent clumps and whisking with a small amount of hot water to form a smooth paste. This concentrate method ensures a lump-free, vibrant drink.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Whether you are a seasoned cook or just getting started, Matcha Latte is a recipe that rewards attention to detail. Breakfast should never be an afterthought. This recipe proves that a well-made morning meal can be the highlight of your day, with satisfying flavors and a straightforward method that works even when you are still half asleep.
Ingredients
- 1.5 tsp ceremonial-grade matcha powder
- 2 tbsp hot water (175°F, not boiling)
- 1 cup milk (any variety)
- 1 tsp honey or sweetener of choice
- Ice (for iced version)
- Optional: vanilla extract, a drop
Instructions
- 1
Sift matcha powder through a fine-mesh strainer into a bowl to remove clumps.
- 2
Add 2 tbsp hot water (not boiling) and whisk vigorously with a bamboo whisk or small regular whisk until a smooth paste forms.
- 3
Heat and froth milk using a steamer, frother, or by whisking vigorously in a hot saucepan.
- 4
Pour the matcha paste into a mug, add sweetener, then pour in the frothed milk.
- 5
Stir gently to combine. For iced, pour matcha paste over ice and top with cold frothed milk.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Ceremonial matchaCulinary-grade matcha
More bitter and less smooth, but works in a pinch
HoneyVanilla simple syrup
Adds sweetness and a complementary vanilla note
ButterCoconut oil or mashed banana
Coconut oil works as a one-to-one swap in cooking. Mashed banana adds natural sweetness and moisture in baked breakfast items while reducing added fat.
Tips & Storage
Pro Tips
Use ceremonial-grade matcha for drinking—culinary grade is meant for baking and will taste bitter.
Water temperature matters: too hot makes matcha bitter; aim for 170-180°F.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Serve immediately. Matcha settles and loses its vibrant color quickly.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Temperature control is everything for breakfast cooking. Medium heat, patience, and resisting the urge to flip too early will give you the best results every time.
Nutrition Facts
Per serving (15mg) · 1 servings
Calories120
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates4g
Fat14g
Fiber80mg
Sugar1g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my matcha bitter?
- The water was too hot, the matcha is low quality, or too much powder was used.
- What milk is best?
- Oat milk froths beautifully and complements matcha. Whole milk is also excellent.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple the recipe as needed and keep finished portions warm in a 200 degree oven while you cook the rest. Buffet-style service lets everyone customize their plate.
- Can I use a different type of egg?
- Free-range and pasture-raised eggs have richer yolks that make a noticeable difference in both flavor and color. Any size works, though large eggs are the standard for most breakfast recipes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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