Ingredients
- 2 tsp ceremonial-grade matcha powder
- 2 tbsp hot water (about 175°F)
- 1-2 tsp honey or simple syrup, to taste
- 1/4 tsp vanilla extract
- Pinch of fine salt
- 1 cup cold milk (oat or dairy)
- Fresh mint, for garnish (optional)
- Ice
Instructions
- Sift the matcha. Sift the matcha powder into a small bowl — this is the non-negotiable step that prevents lumps.
- Whisk to froth. Add the hot (175°F) water and whisk briskly in a zigzag motion until frothy and smooth, about 20 seconds.
- Sweeten. Whisk in the honey (or simple syrup), vanilla, and salt until dissolved.
- Build over ice. Fill a tall glass with ice, pour in the cold milk, then slowly pour the matcha over the back of a spoon for those gorgeous layers.
- Serve. Top with a mint sprig if you like. Stir before sipping — or admire the layers for a full minute first. We won’t judge.
💡 Matcha smarts
Sift the matcha — lumps never whisk out, no matter how hard you try. Water at 175°F, not boiling; boiling water scorches matcha and turns it bitter. Pour the whisked matcha over the back of a spoon onto the milk for those café-worthy distinct layers.
Common questions
Culinary vs. ceremonial matcha — which do I need?
Ceremonial grade for drinking — it's smoother, sweeter, and less bitter. Save culinary grade for baking.
How much caffeine is in a matcha latte?
Roughly half a cup of coffee per serving — calm, focused energy without the jitters.
Why is my matcha bitter?
Either the water was too hot (boiling water scorches it) or the matcha is low grade or old. Use 175°F water and fresh, vibrant-green powder.
What sweeteners work best?
Honey, vanilla simple syrup, and maple syrup all pair beautifully. Start with a teaspoon and adjust.
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