Matcha Green Tea Latte (Printable)

A vibrant, creamy drink blending finely milled matcha with steamed milk for a smooth, energizing beverage.

# What You Need:

→ Matcha Base

01 - 2 teaspoons matcha green tea powder
02 - 2 tablespoons hot water (175°F)

→ Milk

03 - 2 cups milk (dairy or plant-based alternative)

→ Sweetener (optional)

04 - 1-2 teaspoons honey, maple syrup, or sugar

# How To Make It:

01 - Sift the matcha powder into a bowl or mug using a fine mesh sieve to prevent lumps and ensure smooth consistency.
02 - Add hot water and whisk briskly in a zigzag motion until the matcha is fully dissolved and frothy, creating a concentrated base.
03 - Heat the milk in a small saucepan over medium heat until steaming but not boiling, approximately 5 minutes. Alternatively, use a milk frother for heated, frothed milk.
04 - Divide and pour the matcha mixture evenly into two mugs, leaving space for the milk.
05 - Stir in sweetener to taste if desired, ensuring it dissolves completely in the warm matcha base.
06 - Gently pour the steamed milk over the matcha, holding back foam with a spoon. Spoon reserved foam on top and sprinkle with additional matcha powder for garnish if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The ceremonial process of whisking the matcha is surprisingly meditative, giving you a moment of calm before the gentle caffeine buzz kicks in.
  • Unlike coffee crashes, the L-theanine in matcha provides sustained energy that carried me through an entire book manuscript without the jitters.
02 -
  • Water temperature is critical, as boiling water will scorch the delicate matcha and create an unpleasantly bitter drink.
  • The zigzag whisking motion, rather than circular stirring, incorporates air and prevents clumping far better than any shortcut method I tried.
03 -
  • Store your matcha in an airtight container in the refrigerator to preserve its vibrant color and prevent oxidation that leads to bitterness.
  • For the perfect foam, angle your whisk so only the tips of the prongs touch the liquid, creating more surface agitation without scraping the bottom of the bowl.
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