Save to Pinterest There's something almost meditative about watching matcha dissolve into that first pour of hot water—the way it shifts from a dull powder to a brilliant jade-green if you whisk it right. My first attempt was a disaster of lumps and regret, but now, years later, I've learned the rhythm of it. The cold foam that crowns this drink wasn't part of my original matcha routine; it came from a conversation with a barista who insisted it would change everything. She was right.
I made this for my sister on a quiet morning when she needed comfort more than caffeine, though the caffeine helped too. She took one sip, closed her eyes, and said nothing for a full minute. That's when I knew this recipe had crossed from personal favorite into something worth sharing.
Ingredients
- Matcha powder (high-quality, 1 teaspoon): This is where your entire drink lives—cheap matcha tastes grassy and bitter, while good matcha tastes creamy and almost buttery even before you add milk.
- Hot water (60 ml, about 80°C/175°F): Too hot and matcha turns bitter; too cool and it won't dissolve properly, leaving you with a grainy disappointment.
- Milk of choice (180 ml): Whole milk creates the richest taste, oat milk adds subtle sweetness, soy milk brings earthiness—pick what makes you happy.
- Cold milk for foam (60 ml): Barista-style plant milk froths better than regular, and cold milk whips faster than anything at room temperature.
- Granulated sugar or simple syrup (1 teaspoon): This sweetens the foam itself, not just sitting at the bottom like it's giving up.
- Ice cubes (optional): Only if you want it extra cold; honestly, the warmth of the latte with that cool foam on top is its own temperature balance.
Instructions
- Sift and prepare:
- Pour your matcha into a bowl or large mug and sift it through a fine mesh if you have one—those little clumps hide in matcha powder like secrets, and they'll ruin the smooth finish if you let them.
- Whisk to life:
- Add your hot water and whisk with quick, deliberate movements, either with a traditional bamboo whisk or a small frother. You're looking for a slight foam and that bright, even green color—it should feel alive in the mug, not sad and gritty.
- Warm the milk:
- Heat your milk gently—if it's steaming and moving around the pan, it's probably too hot; you want it warm enough to add without shocking your matcha, but not boiling.
- Combine:
- Pour the warm milk into your whisked matcha and stir gently until everything is one color and texture. This is the moment where everything comes together.
- Make the foam:
- Pour your cold milk and sugar into a frothing pitcher or jar and either use an electric frother or shake it hard for about 30 seconds until the volume roughly doubles and you've got a creamy, cloud-like foam on top.
- Pour and top:
- Pour your matcha latte into a glass (with ice if you want), then spoon that beautiful foam over the top. It'll sit there like a reward.
- Drink immediately:
- Don't wait too long or the foam will collapse into the latte—though honestly, that's still delicious, just less Instagram-worthy.
Save to Pinterest Someone once told me that matcha lattes were just a trend, and I nodded politely while pouring myself another. But this drink has taught me that some rituals stick around not because they're fashionable, but because they actually make your day taste better.
Choosing Your Milk Wisely
The milk you choose changes everything about this drink's personality. Whole milk gives you a naturally sweet, creamy base that lets matcha shine without needing extra sugar. Oat milk adds its own subtle vanilla undertone, which pairs beautifully with matcha's earthy notes. If you go soy, you get this deeper, slightly nutty quality. Almond milk is lighter and won't overpower the matcha, but it foams differently—more delicate and less stable. Coconut milk sounds good in theory but can taste competing instead of complementary. Spend a morning testing your favorites; the one that makes you want to linger over your cup is the right one.
The Foam Technique That Actually Works
The foam is where people get frustrated because either it won't happen or it disappears immediately. The secret is simpler than it sounds: cold milk and sugar, either shaken hard in a jar for about 45 seconds or run through an electric frother for 20-30 seconds. The sugar stabilizes the foam by adding body to the milk, which sounds scientific but really just means your foam stays fluffy instead of collapsing. If you're using an electric frother, keep the whisk just barely submerged at the surface of the milk so you're incorporating air, not just spinning milk around. The foam should look like soft, silky clouds—thick enough to spoon but not stiff like whipped cream.
Beyond the Basic Recipe
Once you've made this latte a few times and feel confident, the variations start calling to you. Some mornings I've added a tiny pinch of cardamom to the matcha before whisking, which adds this floral warmth. Other times I've stirred a touch of honey into the warm milk before combining. You can dust the foam with a light sprinkle of matcha powder for double flavor and a beautiful two-tone effect, or add the smallest shake of cinnamon for warmth. Even a drop of vanilla extract mixed into the foam transforms it. The base recipe is solid, but it's also your canvas.
- A half-teaspoon of vanilla extract in the foam makes it taste like a dessert disguised as breakfast.
- Matcha powder dusted on top looks elegant and adds an extra layer of flavor you didn't expect.
- If you're feeling bold, a tiny pinch of sea salt in the foam cuts the sweetness and makes the matcha pop.
Save to Pinterest This drink has become my answer to almost every kind of morning—the ones where I need energy, the ones where I need slowness, the ones where I need to feel a little bit fancy. That's when you know a recipe has earned its place in your life.
Recipe FAQs
- → What type of milk works best for the latte?
Both dairy and plant-based milks like oat, soy, or almond milk work well, with barista-style plant milks frothing best for the cold foam.
- → How do I achieve a smooth, lump-free matcha base?
Sift matcha powder before whisking with hot water using a bamboo whisk or frother until frothy and smooth.
- → Can I adjust the sweetness level?
Yes, sweetness can be modified by varying the amount of sugar or simple syrup in the cold foam.
- → Is it possible to serve this drink iced?
Absolutely, simply add ice cubes to the glass before pouring the latte and topping with cold foam.
- → What tools are recommended to prepare the foam?
A milk frother or a jar shaken vigorously can create the desired frothy cold foam texture.