Hot Matcha Latte: the perfect recipe
Vegan
Gluten-free
Quick
Hot
The comforting counterpart to our iced matcha latte: the hot version, just as simple, with no fruit or syrup. Just hot milk, good matcha whisked properly, and that uniquely frothy texture. A go-to basic recipe, summer and winter alike.
Ingredients
Ingredients for the finished drink
- 100 ml of milk (dairy or plant-based)
- 3.5 g of ceremonial matcha
- 30 ml of water at 75°C
Method
Making the drink
- Heat the milk in a saucepan over a low/medium heat.
- Meanwhile, put the matcha and 15 ml of the water in your spouted bowl. Mix with the chasen until you get a smooth, lump-free paste.
- Add the 20 ml of water at 70°C to this paste.
- Whisk with your chasen in quick "W" or zigzag movements until the liquid is smooth and lightly frothy.
- Pour the hot milk into your cup.
- Pour the whisked matcha over the top, without stirring, to keep the froth on the surface.
- Enjoy straight away.
Recipe notes
Mistakes that ruin a hot matcha latte
Boiling the milk: it loses its sweetness and its ability to froth. Adding all the water at once rather than in two stages (paste, then dilution): lumps are much harder to fix. Whisking the matcha in water that's too hot (above 80°C): it brings out more bitterness. Pouring the matcha into the cup first and the milk on top: it breaks the froth and you lose the two-layer look.
