Save to Pinterest My first sip of a matcha latte was in a tiny cafe tucked away in Kyoto, where the barista explained that patience matters more than technique. I have carried that quiet wisdom home, whisking matcha in my kitchen while rain taps against the window. The ritual itself feels calming, and the result is this vibrant drink that wakes you up without the jitters.
Last spring, my friend Sarah came over exhausted after a week of deadlines. I made her this matcha latte with the foam on top, and she sat at my counter watching the steam rise. She told me it was the first time she had sat still all week, and we ended up talking for two hours while the cups emptied. Sometimes a drink is more than a drink.
Ingredients
- Matcha powder: High quality ceremonial grade makes all the difference here, and I learned the hard way that cheap matcha tastes bitter and grassy
- Hot water: Keep it around 80°C so you do not burn the delicate leaves, which turns them unpleasantly sharp
- Milk of choice: Whole milk creates the richest texture, but oat milk froths surprisingly well if you need it dairy free
- Cold milk for foam: The temperature matters because cold milk holds air better and creates that stable, silky foam
- Sugar or simple syrup: A little sweetness balances the natural bitterness, but you can adjust this to your taste
Instructions
- Sift and whisk the matcha:
- Sift the powder into your bowl to break up any clumps, then pour in the hot water and whisk in a zigzag motion until it turns bright green and frothy on top
- Warm the milk:
- Heat your milk gently until it is warm but not boiling, then pour it slowly into the matcha and stir until the colors swirl together
- Make the cold foam:
- Combine cold milk and sugar in a jar, then froth it or shake it hard until it doubles in size and looks like soft clouds
- Assemble the drink:
- Pour the matcha mixture into a glass over ice if you like, then spoon that foam gently over the top so it floats
Save to Pinterest This drink has become my weekend companion, the thing I make slowly instead of grabbing coffee on the go. The green powder dusting my counter reminds me that some things are worth the extra few minutes.
Choosing the Right Matcha
I have tried dozens of brands, and ceremonial grade from Japan tastes noticeably smoother and more vegetal than culinary versions. The color should be a vibrant almost electric green, not dull or brownish. Pay attention to the origin because some blends mix in lower quality leaves that affect both flavor and color.
Frothing Without Tools
Before I bought a frother, I used a mason jar and shook it until my arm hurt, and honestly it worked. The key is filling the jar no more than halfway so there is room for air to incorporate. It takes about thirty seconds of vigorous shaking, and the foam might not be quite as fine, but it still creates that lovely cloud on top.
Timing Your Matcha Moment
Matcha contains caffeine, but it releases more slowly than coffee, giving you sustained energy without the sudden crash. I usually make this in the mid afternoon when I need focus but want to stay calm. The foam makes it feel like a small treat, even on busy days when everything else feels rushed.
- Experiment with milk temperature because some people prefer the contrast of cold milk with warm matcha
- Add a drop of vanilla extract to the foam for a subtle sweetness that complements the earthiness
- Serve it in a clear glass so you can see the beautiful layers before you stir them together
Save to Pinterest Whisking matcha has become a small pause in my day, a moment where I stand still and watch the water turn green. It reminds me that good things take a little time.
Ask About This Recipe
- → What type of milk works best for the foam?
Whole dairy milk or barista-style plant milk works best to create a stable, silky cold foam.
- → How do I prepare smooth matcha without lumps?
Sift the matcha powder before whisking with hot water to ensure a smooth, frothy base.
- → Can I make this drink vegan friendly?
Yes, use oat, soy, or almond milk instead of dairy milk for a vegan-friendly version.
- → How is the cold foam made?
Combine cold milk and sugar, then froth vigorously with a frother or by shaking until doubled in volume and foamy.
- → Is it possible to adjust sweetness?
Absolutely, adjust sugar or syrup in the foam to match your preferred sweetness level.