Ingredients

   
2–3g matcha (ceremonial or culinary)
60g hot water (175–185°F)
160g milk
  Sweetener to taste (optional)

Steps

  1. Sift matcha into a bowl or cup to remove clumps.

  2. Add hot water. Whisk vigorously with a chasen or small whisk until smooth and frothy, about 30 seconds.

  3. Heat and froth milk. Pour into a mug.

  4. Pour the matcha concentrate over the milk.

Analysis

Total drink: ~222g (2g matcha, 60g water, 160g whole milk)

Component Amount % of drink
Fat (from whole milk) 6g 2.7%
Sugar (milk lactose) 8g 3.5%
Milk protein 5g 2.4%
Water + liquid 203g 91.4%
Matcha 2g 0.9%

A light drink carried almost entirely by milk — no added sugar, so all ~3.5% of the sweetness is the milk’s own lactose. The 2g of matcha is under 1% by weight but drives the whole flavor and the caffeine (~60mg). Fat sits at ~2.7% on whole milk; that’s the lever for body — oat milk lands similar, skim reads thin, barista oat pushes it richer. Sweetness is entirely your call via the optional syrup.

Notes

  • For iced: skip heating the milk, pour matcha over ice and cold milk (use 200g milk for iced since ice dilutes).
  • 2g matcha gives a mellow, balanced latte. 3g gives a stronger matcha-forward flavor.
  • Oat milk froths best among non-dairy options and complements matcha well.
  • The matcha shot should be whisked with just 60g water to keep it concentrated — too much water and the matcha flavor gets lost in the milk.
  • Sweetener is optional. If using, add to the matcha shot before combining with milk so it dissolves fully.