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
- 3g House Matcha (approx 1 heaped teaspoon)
- Chasen or Bamboo Matcha whisk
- Chawan or Matcha bowl (or a high sided bowl)
- 200ml of oat or coconut milk
- 30ml hot water (between 70-80 °C)
Method for making Matcha Latte
- Sieve your matcha powder into a small, high-sided bowl or Matcha bowl (Chawan)
- Add 15ml hot water (if you don't have a temperature controlled kettle, to get 80 degree water simply let the kettle sit for 3 minutes with the lid open after boiling or add a splash of cold water to the kettle)
- Use a whisk to make a smooth, green paste, making sure to get rid of any lumps.
- Pour the matcha shot into the base of your glass or mug
- 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!).
- Finally pour the milk into the matcha shot
- Enjoy as is, or for extra sweetness add half a teaspoon of honey
