How To Ace Your Matcha Latte Game

For every earthy, neutrals-wearing, tote bag-carrying matcha lover out there, nothing ruins a day more than a badly prepared latte. The flavours have to sit just right – not too sweet, not too bitter; the milk must be heated to perfection; the matcha whisked to frothy excellence and even the mug needs to be just the right temperature!

A good matcha latte is an art, and contrary to popular belief, not everyone is born an artist. But you could be, if you’re looking to get started on your journey to acing your latte! So read on and don’t forget to make notes!

What you need

Ingredients	Quantity
A scoop of matcha powder	1 1/4 tsp
Hot water	2 tbsp
Milk	1 cup
Honey / Vanilla Simple Syrup	2 tsp

Now, here’s how to set yourself up for success.

Pick your matcha

A matcha purist would tell you that the one thing you can never compromise on is the quality of your tea. They would be right. Your options are few, but the choice could make or break your drink

Ceremonial Grade Matcha – the best of the best, this variety is the season’s first harvest. Exposed to less sunlight, these leaves are higher in their chlorophyll content, which shows through in their vibrant green hue. Manufacturers take their time with these leaves, removing stems and veins during the preparation process, which yields a smoother and finer taste and mouth-feel. This variety is your best bet for whipping up a good latte!
Culinary Grade Matcha – a lower quality leaf that is harvested later in the season. It is exposed to more sunlight and is thus, more bitter. This variety is ground to be more coarse and can be lumpy when not whisked well. Choose this option for your baking endeavours! A no-bake cheesecake, perhaps?

Pick your milk

The luxury of choice really has spoilt us all! Regular, Skim, Oat, Almond, Coconut… the list goes on and on. The best way to choose the perfect milk is simply trusting your gut, especially if it is of the lactose-intolerant variety. If you’re partial towards regular milk, there’s no shame in being ‘basic’. If Oat milk is your poison, own it! And if Almond milk is your go-to, don’t forget to froth it a little longer.

Heat it up

This is optional – if an iced matcha latte is what you want, simply pour your milk over some ice and keep it ready!

If warmth is what you’re looking for, you could choose to steam your milk for a cafe-like experience, or you could just heat it on the stove to be quick.

Froth your tea

This is probably the most important step. A good matcha latte is topped with a delicate matcha foam, a quality that is uncovered only when good matcha is whisked. This is something you could do a few ways,

Bamboo whisk - a traditional bamboo whisk, or Chasen, is the best way to achieve a good foam on your matcha
Milk frother - a handy option that is quick and closely replicates the results of a Chasen
Metal whisk - this option takes a bit more time and the results may not be as desired, but it could work in a pinch!

Don’t forget to sift your matcha before you whisk it with hot water!

Get pouring

It’s time to combine! The best way to get the perfect layer for your matcha latte is to layer the matcha over the milk. Once you’ve poured out your milk in your favourite mug, gently pour over your frothy matcha, allowing the foam to gently sit at the top. This is when you could add in the sweetener of your choice. You could choose to gently stir, or just let time do its magic for a smooth tasting experience.

Get sipping

You did great (if you followed the instructions to a ~tea~)! It’s time to settle down before taking a nice long sip of your matcha creation, best enjoyed in the morning to wake you up.

Now that you’re a certified matcha maestro, feel free to experiment and make your matcha work for you. Get creative, mix up a little green potion of goodness, and revel in your accomplishment!

Drop your matcha creations down below and follow along on this journey to beverage brilliance!

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