Japanese · Free recipe
Whisked Matcha Latte
Sifted matcha whisked into a small amount of hot water forms a smooth, frothy paste before meeting steamed milk, keeping every sip free of chalky clumps. The result is creamy and vegetal with a gentle bitterness, softened only slightly by a touch of honey.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Serves
- 1
- Level
- Easy
Method
-
Sift the matcha through a small fine-mesh strainer into a wide bowl to break up any lumps.
-
Pour in the hot water and whisk briskly in a zigzag motion with a bamboo whisk or small milk frother for 20 to 30 seconds until the surface is covered with fine foam and no powder remains.
-
Heat the milk with the honey, vanilla, and salt until steaming, around 150F, then froth it until it doubles in volume.
-
Pour the milk into a mug, holding back the foam with a spoon, then slowly pour the matcha over the top and spoon the milk foam on last.
Zest note from the test kitchen
Keep the water well under boiling; water hotter than about 180F scorches matcha and brings out a harsh, fishy bitterness.
