Matcha Green Tea Latte

My mornings changed completely after a friend handed me a bowl of vibrant green liquid and a tiny bamboo whisk at a farmers market. I had no idea what I was doing, but the earthy aroma pulled me in immediately. That first sip was grassy, creamy, and surprisingly calming despite the caffeine buzz that followed. I went home and ordered matcha that same afternoon. Now I make this latte almost every weekend, and it still feels like a small ritual I look forward to.

I started making these lattes for my sister when she stayed over during finals week. She was exhausted and needed something that felt comforting but also helped her focus. We sat at the kitchen table with our matching green mugs, and she said it tasted like a hug with a purpose. After that, it became our thing whenever she visited. I even bought her a small tin of matcha and a whisk for her dorm.

Ingredients

• Matcha green tea powder: This is the heart of the drink, so quality matters. I learned the hard way that cheap matcha tastes bitter and dull, while ceremonial or culinary grade matcha has a sweeter, smoother flavor. Always sift it to avoid clumps.
• Hot water (not boiling, about 80°C/175°F): Boiling water scorches the matcha and makes it taste grassy and harsh. I use a kettle with temperature control, but you can also let boiled water sit for a minute before using it.
• Milk (dairy or plant-based alternative): I switch between oat milk and whole dairy depending on what I have. Oat milk froths beautifully and adds a subtle sweetness, while dairy gives a richer, creamier body.
• Honey, maple syrup, or sugar (optional): I usually add a tiny drizzle of maple syrup because it blends in without overpowering the matcha. Start with less than you think you need, you can always add more.

Instructions

Sift the matcha:

Use a fine mesh sieve to sift the matcha powder into a bowl or mug. This step takes five seconds and prevents frustrating lumps that never dissolve.

Whisk the matcha:

Add the hot water and whisk briskly in a zigzag motion until the matcha is fully dissolved and a light foam forms on top. If you have a bamboo whisk, use it, but a small metal whisk works fine too.

Heat the milk:

Warm the milk in a small saucepan over medium heat until it steams gently, or use a milk frother if you have one. I like to froth mine because the foam on top makes it feel cafe quality.

Assemble the latte:

Divide the matcha mixture between two mugs, add sweetener if you want it, then pour the steamed milk over slowly. Spoon the foam on top and serve right away while its hot and frothy.

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One rainy Sunday, I made a double batch and brought a thermos to my neighbor who was recovering from surgery. She texted me later saying it was the first thing all week that made her feel like herself again. That moment reminded me how much a simple drink can mean when its made with care. It stopped being just a latte and became a way to show up for people.

Choosing Your Milk

I have tried this with almond, soy, oat, and regular dairy milk, and each one brings something different. Almond milk is light and slightly nutty but does not froth as well. Soy milk froths nicely but can taste a little bean forward if you use too much. Oat milk is my favorite for plant based options because it froths like a dream and adds a natural sweetness. Whole dairy milk gives the richest, creamiest result, but two percent works great if you want something lighter.

Adjusting the Flavor

The first time I made this, I used two full teaspoons of matcha and it tasted like I was drinking a lawn. Now I start with one and a half teaspoons and adjust from there depending on the brand. Some matchas are more intense than others, so taste as you go. If you like it sweeter, add your sweetener to the matcha before pouring in the milk so it dissolves completely. A pinch of vanilla extract or a dash of cinnamon can also add a surprising twist without feeling heavy.

Serving Suggestions

This latte is perfect on its own, but I love pairing it with something lightly sweet like a butter cookie or a slice of lemon loaf. If you want to serve it iced, let the matcha mixture cool for a minute, then pour it over ice and add cold frothed milk on top. On hot days, I sometimes blend it with ice and a frozen banana for a smoothie version.

• Dust the foam with a tiny pinch of matcha powder for a cafe style finish.
• Serve it in a clear glass so you can see the beautiful green layers.
• Make a bigger batch and keep extra matcha mixture in the fridge for up to two days.

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This latte has become my favorite way to slow down on busy mornings and create a moment that feels intentional. I hope it brings you the same kind of calm energy it brings me.

Recipe Questions & Answers

→ What is matcha powder and where can I find it?

Matcha is finely milled green tea powder from Japan, prized for its vibrant color and smooth flavor. Look for ceremonial-grade matcha at specialty tea shops, Japanese markets, or online retailers for best quality and taste.

→ How do I prevent lumps when whisking matcha?

Sift the matcha powder through a fine mesh sieve before adding hot water. This breaks up any clumps and ensures a smooth, lump-free consistency when whisked.

→ Can I make this drink with non-dairy milk?

Yes, absolutely. Almond, oat, soy, and coconut milk work beautifully in matcha lattes. Choose unsweetened varieties for better flavor control, and steam or froth them the same way as dairy milk.

→ What temperature should the water be for whisking matcha?

Use water around 80°C (175°F), which is hot but not boiling. Boiling water can destroy matcha's delicate flavor and reduce its nutritional properties.

→ How do I get that café-style foam on top?

Use a milk frother or whisk to create froth while heating milk. Pour the steamed milk into your matcha, holding back the foam with a spoon, then spoon the airy foam on top for a professional finish.

→ Can I make this drink iced instead of hot?

Yes, matcha lattes are delicious served cold. Whisk the matcha with room-temperature water, pour into a glass with ice, add chilled milk, and stir well for a refreshing iced version.