How to Make the Perfect Matcha Tea Latte
Perfect silky smooth matcha latte is only minutes away with this foolproof technique for making the perfect cup at home!
Ingredients
- a scant 1/2 tsp of quality matcha green tea I use this one
- 1 1/2 cups of water
- 1/4-1/2 tsp honey optional
- 2 tbsp milk or cream of your choice *See notes
Essential Tools:
- a fine-mesh sieve
- a matcha whisk I love this one
Instructions
- Start by heating your water in a kettle. The ideal temperature for matcha is 75℃/170℉, so if you have a fancy kettle where you can set the temperature, by all means, do that. I don't have a fancy kettle so I just bring the water to a boil
- While the water is boiling, place a fine-mesh sieve over your mug. DO NOT skip this step even if you have a whisk! It helps to create a perfectly smooth and silky tea with no big clumps stuck to the bottom.
- Using a 1/2 teaspoon measuring spoon, measure out your matcha. I like to use just under 1/2 teaspoon so I often tap the measuring spoon to take a small amount out. I feel like it works better with this volume of water.
- Take the matcha powder and place it into your sieve, pressing it through the mesh gently into the mug to get rid of any large lumps. Remove the sieve from the top of your mug.
- Once your water has boiled pour about a tablespoon or two into your mug. Also crucial here that you start with just a small amount of water to incorporate the matcha!
- Take your matcha whisk and gently start to whisk the matcha with the water creating a thin paste.
- Keep whisking until you don't see any lumps in your matcha. I've tried doing this with a regular whisk and it's just not the same! The matcha whisk really makes sure that all the matcha gets dissolved in the water which enhances the flavour and in my experience, makes it taste less "grassy"
- Slowly start to pour the remaining water into your mug while whisking. I like to keep whisking until I've filled my mug halfway and then I take the whisk out and hold it over the mug and pour the remainder of my water over the whisk just to get off any matcha left on it.
- Now, once you've poured all your water into your mug, you can totally stop there and enjoy your matcha. I like to take mine a step further and add just a small amount of honey - anywhere from 1/4 - 1/2 teaspoon. I think the honey really helps to bring out the flavour in the matcha. To finish it off, I add about 2 tablespoons of 5% cream the same way I would make a coffee. Now all you have to do is sit down, relax and enjoy your perfectly-made matcha!
- To make this into iced matcha as I did here, I like to chill my matcha mixture for about 15 minutes before pouring over ice!
Notes
When adding milk or cream, do whatever works for you whether that's dairy or non-dairy. I can eat dairy, so I go with a 5% cream the same way I would when I was drinking coffee. Almond milk or other non-dairy kinds of milk are a great choice as well. However, I have made my matcha with canned coconut milk and would advise against that. The canned stuff is way too rich and the matcha flavour completely gets lost because of the high-fat content. If you are going to use coconut milk I would use the carton similar to almond milk with a much lower fat content.