How to make a matcha latte
Make a matcha latte by sifting 1.5–2 g matcha, whisking it with a small amount of 70–75°C water, then combining the smooth concentrate with about 150–200 ml milk heated to around 80°C. The milk ratio is flexible: use less milk for a stronger tea flavour and more for a softer latte.
What you need
- 1.5–2 g matcha
- 30–40 ml water at 70–75°C
- 150–200 ml dairy or plant milk
- Fine sieve, bowl or cup, chasen or small whisk, and a milk frother or saucepan
- Optional sweetener
Steps
- Sift the matcha. Sift 1.5–2 g into a bowl or cup so the concentrate starts lump-free.
- Add the water. Pour in 30–40 ml of water at 70–75°C, the same range we use for straight preparations.
- Whisk the concentrate. Whisk briskly in a W or M motion until smooth and lightly foamy. A chasen works well; a small flat whisk is a practical alternative.
- Heat and froth the milk. Heat 150–200 ml milk to around 80°C, WHISK.’s house temperature for milk/latte preparations. Do not boil. Froth gently if you want a lighter texture.
- Combine and serve. Pour the warm milk slowly into the matcha concentrate, finish with the foam, and serve immediately. Add optional sweetener to taste.
Ratio and temperature notes
A useful starting ratio is 1.5–2 g matcha : 30–40 ml water : 150–200 ml milk. Published home-latte recipes often use milk around 60–65°C, but WHISK.’s locked house guidance is about 80°C in milk/latte; use a thermometer and avoid boiling or scorching the milk.
Dairy and plant milk
Dairy, oat, soy, almond, and other milks can work. Their sweetness and foam differ, so treat the ratio as a starting point. If using a milk frother, make the matcha concentrate first: adding milk directly to dry powder makes clumps more likely.
Explore WHISK.
Find current WHISK. matcha and restock information at whiskmatcha.jp.
Try with WHISK.
For milk drinks, try Botanist Blend or Everyday Blend. Ceremonial singles also work if you prefer a brighter cup. Restock list: matcha collection.