This matcha latte recipe, I discovered it during a trip to Japan, in a small tea house in Kyoto. Since then, it hasn't left my kitchen! What makes this latte so special is the perfect balance between the intensity of matcha and the creamy sweetness of milk. Unlike industrial versions that are often too sweet, this recipe respects the authenticity of Japanese green tea while offering a modern and comforting taste experience.

Ingredients for 2 servings

• 2 teaspoons of matcha powder (ceremonial grade preferably, it really makes all the difference!)
• 60 ml of hot water (at 70-80°C, not boiling or beware of bitterness)
• 400 ml of milk (whole milk for more creaminess, or oat milk for a delicious plant-based version)
• 2 teaspoons of maple syrup or honey (optional, according to your taste)
• A pinch of cinnamon (my little secret to enhance the flavors)

Step-by-step preparation

Step 1: Prepare your matcha
Sift your matcha powder into a bowl to avoid lumps. It's a simple but essential step! Pour the hot water (careful with the temperature) and whisk vigorously with a chasen or small whisk. The goal? Achieve a beautiful green and smooth foam.

Step 2: Heat and froth the milk
Meanwhile, heat your milk in a saucepan over low heat. If you have a milk frother, now's the time to use it! Otherwise, a manual whisk will work perfectly. 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. Look at that beautiful jade color forming! Add your sweetener if desired and sprinkle with a pinch of cinnamon.

My little secrets to succeed every time

The choice of matcha makes all the difference. Choose ceremonial grade matcha rather than culinary matcha. Sure, it's a bit more expensive, but the taste difference is striking. Good matcha should have that intense jade green color and ultra-fine texture.

Water temperature is crucial! Too hot, it brings out the bitterness of the tea. Too cold, the matcha doesn't dissolve properly. Between 70 and 80°C is perfect. If you don't have a thermometer, simply let the water cool for 2-3 minutes after boiling.

For whisking, use "M" or "W" movements, quick and energetic. This is what will create that characteristic foam of well-prepared matcha. And don't hesitate to put some energy into it!

What to serve with your matcha latte?

This latte pairs wonderfully with Japanese pastries like dorayakis or mochis. But honestly, it's also delicious with madeleines, butter cookies or even a simple white chocolate chip cookie.

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

If you're entertaining friends, think about presenting it in pretty bowls or transparent cups to highlight that magnificent green color. It's always a guaranteed wow effect!

The variations that change everything

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

Indulgent white chocolate version: Add a few squares of melted white chocolate to the hot milk. The matcha-white chocolate combination is simply divine.

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

For coconut lovers: Replace part of the milk with coconut milk. This creamy and exotic version is a real delight.

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

Frequently asked questions

Can you prepare matcha latte in advance?

Not really! Matcha tends to settle and lose its foam. It's better to prepare it just before enjoying it. However, you can prepare your matcha base and keep it in the fridge for 2-3 hours.

My matcha is bitter, what should I do?

Several possible causes: water too hot, poor quality matcha, or too much dosage. Start by checking your water temperature and slightly reduce the amount of powder.

What's the difference between ceremonial and culinary matcha?

Ceremonial matcha is finer, smoother and less bitter. It's perfect for beverages. Culinary matcha, more robust and less expensive, is better suited for pastries and desserts.

Can you use plant-based milk?

Absolutely! Barista oat milk froths particularly well. Almond milk brings a subtle note, and soy milk a creamy texture. Just avoid rice milk which froths less well.

How to store your matcha?

In a cool, dry place away from light. Once opened, consume it within 2-3 months to fully enjoy its aromas. The refrigerator can be a good option in summer.