Homemade Matcha Latte

A couple of weeks ago, I made the switch from coffee to matcha and since then, I’ve been living my best matcha life.

I used to be a serial alarm snoozer and mornings would be hectic but lately, I’ve been up earlier and taking it slow. There’s something about having a morning routine that keeps me grounded and I don’t know about you but a good day usually starts with caffeine!

My homemade matcha latte is refreshing, delicious, and the perfect way to start my day. If you’re looking for a coffee alternative or a tasty matcha latte recipe, give this one a try!

I picked up Keiko grade matcha from Nippon Cha in Brooklyn and one of the staff members was nice enough to share some matcha tips with me:

  1. Never pour hot water on matcha – this will burn it and make it taste bitter. Instead, use warm water that’s around 180F / 80C.
  2. Matcha is very sensitive to high temps, moisture, and light so store it in the fridge in a tightly sealed opaque container to keep it fresher for longer.
  3. If the matcha smells or tastes ‘fishy’, it’s either really low quality or it’s gone bad.

What’s your favorite way to drink matcha?

Homemade Matcha Latte

Servings 2 people
Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 5-6 grams matcha powder ceremony grade
  • 2 oz water preferably 180F or 80C
  • 6 oz oatmilk or your choice of milk
  • 1 tbsp honey or your choice of sweetner

Instructions

  • If using a bamboo whisk (or chasen), soak the bristles in a bowl of hot water for 10 minutes to prevent breakage or damage.
  • Sift the matcha into a bowl then pour 2 oz warm water. Using the whisk, mix the matcha with water in a fast zig zag motion until nice and frothy. If using sweetner, add it in now and mix until well combined.
  • Pour your choice of milk into a glass then carefully pour the matcha on top. Enjoy!
Course: Drinks
Cuisine: Japanese

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