📝 About This Recipe
Transport your senses to a serene Japanese tea garden with this vibrant, emerald-hued masterpiece. Combining the earthy, umami-rich notes of premium ceremonial grade matcha with a delicate touch of sweetness and velvety milk, this latte offers a clean energy boost without the coffee jitters. It is a sophisticated, refreshing ritual that balances ancient tradition with modern cafe culture.
🥗 Ingredients
The Matcha Base
- 1.5 teaspoons Ceremonial Grade Matcha Powder (high-quality Japanese origin preferred)
- 2 ounces Hot Water (filtered, heated to exactly 175°F/80°C)
Sweetener & Flavor
- 1-2 teaspoons Honey or Agave Nectar (adjust to taste preference)
- 1/4 teaspoon Vanilla Bean Paste (optional, for floral depth)
- 1 pinch Sea Salt (to brighten the earthy notes)
The Body & Ice
- 1 cup Whole Milk or Oat Milk (extra creamy versions work best)
- 1 cup Artisanal Ice Cubes (large cubes to prevent rapid dilution)
Garnish
- 1 pinch Matcha Powder (for dusting on top)
- 1 piece Fresh Mint Sprig (for aroma)
👨🍳 Instructions
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1
Begin by sifting your ceremonial grade matcha powder through a fine-mesh sieve into a small Chawan (tea bowl) or wide-mouthed glass to break up any stubborn clumps.
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2
Heat your filtered water to 175°F (80°C); avoid using boiling water as it will scald the delicate tea leaves and create a bitter taste.
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3
Pour the hot water over the sifted matcha powder, ensuring all the powder is moistened.
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4
Using a bamboo whisk (Chasen), whisk the matcha and water in a vigorous 'W' or 'M' motion for about 45-60 seconds until a thick, frothy layer of tiny bubbles forms on the surface.
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5
While the matcha is still warm, whisk in your honey or agave, vanilla bean paste, and a tiny pinch of sea salt until fully dissolved.
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6
Take a tall 12-ounce glass and fill it to the brim with large, high-quality ice cubes.
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7
Pour your choice of chilled milk (oat milk is highly recommended for its natural sweetness) over the ice, leaving about an inch of space at the top.
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8
Slowly and gently pour the prepared matcha concentrate over the milk; if poured carefully over a spoon, you can create a beautiful layered aesthetic.
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9
Observe the 'marble effect' as the deep green tea cascades into the white milk—this is the hallmark of a perfect pour.
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10
Give the drink a light stir with a long spoon or straw to incorporate the flavors just before the first sip.
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11
Finish by dusting a tiny bit of extra matcha powder over the foam and garnishing with a fresh mint sprig for a fragrant touch.
💡 Chef's Tips
Always use 'Ceremonial Grade' for lattes; 'Culinary Grade' is too bitter for drinking and is meant for baking. Never use boiling water; if you don't have a thermometer, let boiling water sit for 2 minutes before pouring. If you don't have a bamboo whisk, a handheld electric milk frother works as a great modern alternative to get that foam. For a creamier texture, use barista-edition plant milks which are formulated to hold foam better. Store your matcha powder in the refrigerator in an airtight, opaque tin to preserve its vibrant color and antioxidants.
🍽️ Serving Suggestions
Pair with a slice of lemon-poppyseed loaf to contrast the earthy tea notes. Serve alongside fresh mochi or a small bowl of seasonal berries. Excellent when enjoyed with a light avocado toast topped with sesame seeds. Try adding a splash of lavender syrup for a floral, 'springtime' variation. Perfect as a mid-afternoon pick-me-up during a focused work session.