Your At-Home Matcha Latte Café Experience
A creamy, dreamy matcha latte is a delightful treat. But making a great one at home can be tricky. As a former barista, I'm sharing the secrets to a smooth, flavorful, and beautiful matcha latte, both hot and iced.
Ingredients & Tools
- 1 tsp culinary grade matcha
- 2 oz hot water (around 175°F/80°C)
- 6 oz milk of your choice (dairy, oat, and almond work best)
- 1-2 tsp sweetener of choice (maple syrup, honey, agave), optional
- Tools: A matcha whisk (chasen), small bowl, and a milk frother (for hot lattes)
The Crucial First Step: The Matcha Paste
This is the most important step to avoid a clumpy, gritty latte. Do not just dump matcha powder into your milk!
- Sift 1 tsp of matcha into a small bowl.
- Add the 2 oz of hot water.
- Using your chasen or a small regular whisk, whisk vigorously until the matcha is completely dissolved and a smooth, thick paste forms. This is your "matcha shot," just like an espresso shot.
Making a Hot Matcha Latte
- Add your sweetener (if using) to your matcha shot and stir to dissolve.
- Pour the matcha shot into your favourite mug.
- Heat and froth your milk using a steam wand, electric frother, or by shaking it vigorously in a sealed jar and then microwaving. The ideal temperature is around 150°F (65°C).
- Gently pour the frothed milk over your matcha shot. Hold back the foam with a spoon, pour in the steamed milk, and then top with the foam.
Making an Iced Matcha Latte
- Prepare your matcha shot as described above. Add sweetener and stir until dissolved.
- Fill a tall glass with ice.
- Pour your milk of choice over the ice, leaving about an inch of space at the top.
4because Slowly pour the matcha shot over the milk. It will create a beautiful layered effect. - Stir before drinking and enjoy!
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