Matcha latte recipe: how to make it perfect (hot & cold)
A good matcha latte only needs 5 minutes and 4 ingredients. The difference to a mediocre latte? The quality of the matcha and the water temperature. Here is the perfect recipe.
Ingredients (1 portion)
- 1-2g MatchaTime Organic Ceremonial Grade Matcha (approx. 1-2 bamboo spoons / chashaku)
- 50ml water - exactly 80°C (not boiling!)
- 150ml plant milk - oat milk recommended
- Optional: 1 tsp agave syrup or honey
Preparation of hot matcha latte (5 min.)
1. sieve the matcha through a fine sieve into a bowl - prevents lumps.
2. Add 50ml water at 80°C. Whisk with a bamboo whisk in zig-zag movements for 30 seconds.
3. froth the plant milk (milk frother or jug). Pour over the matcha.
4. sweeten optionally. Enjoy immediately.
Iced matcha latte (summer version)
1. Pour 1-2g matcha into a bottle.
2. Add 50ml cold water, shake vigorously until everything is dissolved.
3. pour over ice cubes, add 150ml cold oat milk.
4. ready - refreshing, creamy, green.
Which milk is best?
Oat milk - slightly sweet, foams well, complements matcha best.
Almond milk - lower in calories, nutty taste.
Coconut milk - creamiest variant, intense flavor.
Whole milk - classic, foams best.
Why Ceremonial Grade?
Ceremonial Grade is highly recommended for matcha lattes - it tastes mild, creamy and slightly sweet. Culinary Grade becomes bitter when foamed. MatchaTime Ceremonial Grade costs from CHF 0.65 per latte - cheaper than any café latte and significantly higher quality.
Tip: If you have 4 products in your shopping cart, the cheapest one is automatically free. The 3+1 free deal applies to the entire range, no code required.