Save There's something about the ritual of making matcha that pulled me in years ago—not the Instagram-ready aesthetics, but the quiet focus it demands. I was visiting a small café in Kyoto when the barista handed me a bowl of whisked matcha, and instead of the bitter powder I'd tasted before, it was silky, almost creamy, with this vibrant green that seemed to glow. That's when I realized matcha wasn't about the drink itself, but about the moment you create around it. Now, whenever I whisk that powder at home, I'm chasing that same sense of intention.
I made this for my roommate on a chaotic Tuesday morning when she was swamped with deadlines, and watching her face shift from stressed to just... present, holding that warm mug with the emerald foam—it stuck with me. She later told me it was the first moment she'd actually paused all week. That's when I stopped thinking of it as just a drink and started thinking of it as permission to slow down.
Ingredients
- High-quality matcha powder: This is where everything lives or dies—cheap matcha tastes like grass clippings, but good matcha is sweet and almost buttery.
- Hot water (80°C/175°F): Boiling water scorches matcha and turns it bitter, so let your kettle sit for a minute after boiling, or use that sweet spot between steaming and drinkable.
- Milk of choice: Whole milk creates the richest foam, but oat milk froths beautifully and adds its own subtle sweetness.
- Cold milk for foam: Use the same milk you're using in the latte so the flavors feel intentional, not confused.
- Granulated sugar or simple syrup: Simple syrup dissolves instantly into cold foam without grittiness, but sugar works fine if that's what you have.
- Ice cubes (optional): Only add ice if you're serving this on a hot day—otherwise you dilute all that careful flavor-building.
Instructions
- Sift and settle:
- Sift the matcha powder into a bowl or mug to break up any stubborn clumps that would otherwise float around like little green islands. This step genuinely changes the texture from gritty to silky.
- Whisk into life:
- Pour in the hot water and whisk with real energy—you're not stirring, you're creating tiny air bubbles that turn this into something frothy and alive. A bamboo whisk works beautifully, but a small frother or even a fork will do.
- Warm and pour:
- Heat your milk until it's steaming and just starting to shimmer, then pour it gently into the matcha mixture and stir to combine. You're building layers here, not erasing them.
- Cold foam magic:
- In a separate container, combine cold milk and sugar, then froth it hard—with a frother or by shaking vigorously in a jar until it doubles in volume and looks like silky clouds. This is the moment you'll understand why cold foam matters.
- Pour and crown:
- Pour your matcha latte into a glass, add ice if you want, then spoon that cold foam over the top so it sits like a cloud on the surface.
- Serve now:
- Drink it while the foam is still intact and the drink is still warm enough to feel like a ritual.
Save My neighbor once told me that matcha latte is the drink equivalent of lighting a candle—you're not really after caffeine as much as you're after the permission to sit still. I've thought about that every time since, and it's absolutely right.
The Foam That Changes Everything
Cold foam is what separates a good matcha latte from a memorable one, and the secret is not overthinking it. The milk needs to be cold and fresh, the sugar gives it just enough sweetness to balance the earth of the matcha, and the vigorous frothing—whether you're using a frother or shaking a jar like your life depends on it—is what turns it into something light and airy instead of just cold milk on top. I learned this through trial and error, mostly by making flat foam repeatedly until I realized I wasn't whipping it hard enough. The foam should look like it's doubled in volume, with tiny bubbles throughout, not dense and soupy.
Choosing Your Matcha Wisely
Not all matcha is created equal, and this is the one place where spending a little more actually pays off in every single cup. Ceremonial grade matcha is smoother and sweeter than culinary grade, which can taste slightly bitter or vegetal. Look for a vibrant, almost electric green color—dull green usually means old stock or lower quality. I keep mine in an airtight container away from light and heat, because matcha degrades quickly once exposed to air, and within a few weeks of opening, you'll notice it tastes less bright.
Making It Your Own
This recipe is genuinely flexible, and that's part of why it's become something I return to. You can adjust the sweetness by changing the sugar ratio, try different milks until you find the one that froths the way you like, or even add a pinch of salt to deepen the matcha flavor without making it sweeter. I've done all of these things on different mornings depending on my mood or what I had in the fridge, and the drink never disappointed.
- If you want it iced all the way through, use chilled matcha from the start and skip warming the milk.
- A tiny pinch of vanilla extract or almond extract can add complexity without overwhelming the matcha.
- For a thinner latte, use less matcha powder or add more milk to taste.
Save This matcha latte has become my quiet ritual, the thing I make when I need to remember how to be present. I hope it becomes that for you too.
Recipe FAQs
- → How do I create smooth matcha without lumps?
Sift the matcha powder before whisking and use a bamboo whisk or frother to vigorously blend with hot water until frothy and lump-free.
- → What milk types work best for the cold foam?
Whole milk or barista-style plant milks like oat or almond froth well, producing rich and creamy cold foam.
- → Can this drink be served iced?
Yes, adding ice cubes before topping with cold foam creates a refreshing chilled version of this matcha beverage.
- → How can sweetness be adjusted?
Adjust the amount of sugar or simple syrup in the cold foam to suit your preferred level of sweetness.
- → Are there vegan options available?
Use plant-based milks such as oat, soy, or almond milk in place of dairy milk to keep the beverage vegan-friendly.
- → What tools are recommended for preparing this drink?
A matcha whisk (chasen) or small frother, a frothing pitcher or jar for the foam, and a way to warm milk like a microwave or small saucepan are ideal.