The Matcha Latte is the warm version of the popular Iced Matcha Latte. It combines the depth of green tea with the creaminess of milk and is served hot. The result is a smooth, full-bodied drink with a rounded flavor. It has a calming and at the same time invigorating effect, ideal for the morning or relaxed moments on cooler days. No wonder it has become a modern classic, easy to prepare, soothing, and perfect for enjoying Matcha in a calm way.
Active: 3 minTotal: 5 min
vegangluten-freelactose-free
If you adjust the quantities yourself, it may happen that the recipe does not turn out perfectly for you, as it has not been checked by us.
Ingredients
2 g Matcha
60-100 ml Water
100-200 ml Milk
Something to sweeten (optional)
Method
Sift the matcha powder into a bowl and add 1–2 tablespoons of warm water. Stir thoroughly until the powder is completely dissolved and a smooth paste forms.
Pour in the 70–80 °C warm water and whisk the matcha with a chasen in quick, W-shaped motions until a fine foam forms.
Heat the milk of your choice and froth it lightly. Slowly pour it into the matcha and mix both to a creamy, uniform texture.
If you like your matcha latte sweetened, add a natural sugar alternative like agave syrup or honey and stir briefly.
Enjoy the matcha latte.
Good to know
Suitable Matcha: For Matcha Latte, the Organic Basic Matcha, also the Organic Classic Matcha works very well. Since milk softens fine flavor nuances, an absolute premium Matcha is not necessary. A slightly stronger Matcha remains clear and balanced in taste.
Temperature: If you don't have a thermometer, let boiling water stand for about 5 minutes. This results in a temperature of around 80 °C. Water or milk that is too hot can make the Matcha bitter and destroy the delicate aromas.
Milk alternatives: Oat milk is especially suitable for Matcha Latte because it brings a natural sweetness and makes the Matcha creamy. Soy, almond, or other plant-based milks also work well and give the latte their own character.
