How to Make a Matcha Latte
By Emilie Holmes
The combination of intense, savoury Matcha with sweet, creamy oat or coconut milk was a bestseller at our Tea Bar and a popular jitter and dairy-free alternative to your morning coffee fix. Here's how we make ours:
What you need
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1.5g Matcha (approx 1 heaped teaspoon)
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Bamboo Matcha whisk (alt. small metal whisk)
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Chawan or Matcha bowl (alt. small ceramic bowl)
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200ml of Oat or Coconut Milk
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15ml hot water (approx 60 degrees)
Method for making Matcha Latte
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Sieve your matcha powder into a small, high-sided bowl or Matcha bowl (Chawan)
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Add 15ml hot water (if you don't have a temperature controlled kettle, to get 60 degree water simply let the kettle sit for 5 minutes with the lid open after boiling or mix with cold water at a 1:4 cold to boiling ratio)
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Use a whisk to make a smooth, green paste, making sure to get rid of any lumps.
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Pour the matcha shot into the base of your glass or mug
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Heat the milk (in a cafe setting you can use a steam wand to get a smooth, creamy microfoam, but at home heating it in a pan until it just starts to simmer will work just fine. For an extra velvety finish, pour your hot milk into a cafetiere and pulse up and down enthusiastically for 30 seconds!).
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Finally pour the milk into the matcha shot
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Enjoy as is, or for extra sweetness add half a teaspoon of honey