I first came across this matcha latte recipe on a trip to Japan, in a small tea house in Kyoto. It's been a staple in my kitchen ever since. What makes this latte so special is the perfect balance between the intensity of matcha and the smooth creaminess of milk. Unlike the overly sweet commercial versions, this recipe stays true to the spirit of Japanese green tea while offering a modern, comforting experience.

Ingredients for 2

• 2 teaspoons matcha powder (ceremonial grade if possible — it really does make all the difference)
• 60 ml hot water (70–80°C / 160–175°F, not boiling — or bitterness will follow)
• 400 ml milk (whole milk for extra creaminess, or oat milk for a delicious plant-based version)
• 2 teaspoons maple syrup or honey (optional, to taste)
• A pinch of cinnamon (my little secret for lifting the flavors)

Step-by-step preparation

Step 1: Prepare your matcha
Sift the matcha powder into a bowl to avoid lumps. It's a small step, but an essential one. Add the hot water (watch that temperature) and whisk vigorously with a chasen or a small hand whisk. The goal: a beautiful, smooth green foam.

Step 2: Heat and froth the milk
Meanwhile, warm your milk in a saucepan over low heat. If you have a milk frother, now is the time to use it. A hand whisk works just as well. The milk should be hot but not boiling.

Step 3: The magic assembly
Pour the prepared matcha into your cups, then gently add the frothy milk. Watch that beautiful jade color bloom. Add your sweetener if desired and dust with a pinch of cinnamon.

My tips for getting it right every time

Choosing the right matcha makes all the difference. Go for ceremonial grade rather than culinary grade. It costs a little more, but the difference in taste is striking. A good matcha should have that deep jade-green color and an ultra-fine texture.

Water temperature is everything. Too hot, and it draws out bitterness. Too cool, and the matcha won't dissolve properly. Between 70 and 80°C (160–175°F) is the sweet spot. No thermometer? Simply let the water cool for 2 to 3 minutes after boiling.

When whisking, use quick, energetic "M" or "W" motions. This is what creates that characteristic foam of a well-made matcha. Don't be shy about putting in some effort.

What to serve with your matcha latte

This latte pairs beautifully with Japanese pastries like dorayaki or mochi. But honestly, it's just as lovely with madeleines, butter shortbread, or even a simple white chocolate chip cookie.

For a perfect cozy moment, I often serve it alongside wagashi (those delicate Japanese confections) or fresh fruit like strawberries or pears. The acidity of the fruit balances the subtle bitterness of the matcha perfectly.

If you're hosting friends, consider serving it in pretty bowls or clear glasses to show off that gorgeous green color. It never fails to impress.

Variations worth trying

Iced matcha latte: Prepare your matcha with a little less hot water, let it cool, then pour over ice with cold milk. Perfect for summer.

White chocolate indulgence: Stir a few squares of melted white chocolate into the hot milk. The matcha and white chocolate combination is simply divine.

Spiced matcha latte: A little freshly grated ginger or a pinch of cardamom completely transforms the flavor experience.

Coconut version: Replace some of the milk with coconut milk. This creamy, exotic variation is an absolute treat.

Protein matcha latte: Add a scoop of vanilla protein powder for an energizing, nourishing breakfast.