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.

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.