A hot matcha latte needs a concentrated tea base so the matcha remains clear after steamed milk is added.
Starting recipe
- 4 grams Kyoto Teien matcha
- 30 grams filtered water at 160°F
- Approximately 230 grams milk or oat milk before steaming
- Optional measured sweetener
- Sift the matcha.
- Add about 15 grams of water and form a smooth paste.
- Add the remaining water and whisk until evenly dispersed.
- Steam the milk until glossy with fine microfoam.
- Pour the matcha base into an approximately 12 oz cup and add the milk.
Adjusting the drink
For a stronger tea profile, reduce milk before increasing matcha. Add sweetener in small measured increments. Change one variable at a time and document the final café build.
See the complete hot matcha latte recipe.
Explore more methods in the Complete Matcha Guide.