Matcha Latte

Ceremonial-grade matcha is finer, more vibrant, and more expensive—reserved for traditional tea ceremony. Culinary-grade is slightly coarser but delicious in lattes; use culinary for this recipe.

The powder wasn't sifted or lumped before whisking. Always sift matcha through a fine mesh strainer into your bowl before adding water; this breaks up all clumps and ensures a smooth, creamy drink.

Yes—whisk the sifted matcha with 1 ounce of hot water as usual, let it cool slightly (1–2 minutes), then pour over ice and add cold milk or a milk alternative. Stir well before drinking.

Whole milk froths thickest and creamiest. Oat milk and 2% milk also froth well. Almond milk and coconut milk are thinner but work; use less milk or add a splash of cream for better foam.

Keep it in an airtight container in a cool, dark place or the refrigerator for up to 6 months; matcha oxidizes quickly when exposed to light and air, turning darker and losing flavor.

Whisk the matcha with hot water and store the concentrate in the fridge for up to 2 days in an airtight container. When ready, gently reheat or pour over ice and add hot or cold milk. Taste may flatten slightly, so fresh whisking is best.