Save My roommate came back from Kyoto with a small tin of matcha and a bamboo whisk, insisting I had to try making lattes at home. I was skeptical at first, thinking it would taste like lawn clippings, but the moment I whisked that bright green powder into hot water and watched it transform into something silky and aromatic, I was hooked. The earthy sweetness, the gentle caffeine lift without the jitters, the ritual of whisking it just right—it all felt like a quiet rebellion against my usual rushed mornings. Now I keep matcha in my cupboard year-round, and it's become my go-to when I want something comforting but energizing.
I started making these for my sister during her finals week, and she swore it helped her focus better than any energy drink. We'd sit at the kitchen table, whisking matcha in silence before dawn, the house still dark and quiet. It became our little tradition, a calm pocket of time before the chaos of the day. She still texts me photos of her own matcha lattes now, usually with some silly foam art attempt on top.
Ingredients
- Matcha green tea powder: This finely milled powder is the heart of the drink, so choose a culinary or ceremonial grade for the best flavor and vibrant color.
- Hot water: Use water around 80°C (175°F), not boiling, to avoid bitterness and preserve the delicate taste of the matcha.
- Milk: Dairy or plant-based both work beautifully, I love oat milk for its natural sweetness and creamy texture.
- Sweetener: Honey, maple syrup, or sugar are all fair game, start with less and adjust to your preference after the first sip.
Instructions
- Sift the matcha:
- Use a fine mesh sieve to sift the matcha powder into your bowl or mug. This step prevents clumps and ensures a smooth, lump-free latte.
- Whisk with hot water:
- Pour in the hot water and whisk briskly in a zigzag or W-shaped motion until the matcha is fully dissolved and a light froth forms on top. If you have a bamboo whisk, now's the time to use it, but a small regular whisk works too.
- Heat and froth the milk:
- Warm the milk in a small saucepan over medium heat until it steams gently, or use a milk frother for extra foam. Don't let it boil or it will scald and lose its sweetness.
- Combine and serve:
- Divide the matcha mixture between two mugs, add sweetener if you like, then pour the steamed milk over it, holding back the foam with a spoon before spooning it on top. Serve immediately while it's hot and frothy.
Save One rainy afternoon, I made matcha lattes for a friend who was having a rough week, and we sat on the couch with our mugs, not saying much, just sipping and watching the rain streak down the windows. She told me later that it was exactly what she needed, not advice or distraction, just warmth and quiet company. That's when I realized this drink isn't just about the caffeine or the taste, it's about the pause it creates, the slowness it invites into your day.
Choosing Your Milk
I've tried this with almost every milk alternative on the market, and each one brings something different to the table. Oat milk froths beautifully and adds a subtle sweetness, almond milk keeps it light and nutty, and whole dairy milk makes it rich and indulgent. Soy milk can sometimes curdle if the temperature spikes too fast, so watch it carefully. Play around and find what makes your taste buds happiest.
Hot or Iced
On summer mornings, I skip the heating step and pour cold milk over the whisked matcha with a handful of ice cubes. It's just as satisfying, maybe even more refreshing, and you still get that gorgeous green swirl in the glass. Some people shake it in a jar with ice for a frothy iced version, which works great if you're in a hurry. Either way, matcha is forgiving and adapts to whatever your day needs.
Making It Your Own
Once you've nailed the basic version, the fun really begins. I've added a pinch of cinnamon, a drop of vanilla extract, even a tiny bit of cardamom when I'm feeling adventurous. A friend of mine stirs in a spoonful of white chocolate for a dessert-like treat. Don't be afraid to experiment and tweak it to match your mood or the season.
- Try a dash of cinnamon or nutmeg for warmth and depth.
- Add a splash of vanilla extract for a subtly sweet, comforting twist.
- Top with a light dusting of matcha powder or cocoa for a café-style finish.
Save This little ritual has become one of my favorite ways to start the day, or even just to pause in the middle of it. I hope it brings you the same quiet joy and gentle energy it's given me.
Recipe FAQs
- → What is matcha and where does it come from?
Matcha is a finely milled powder made from shade-grown green tea leaves, originating from Japan. It's traditionally used in Japanese tea ceremonies and offers a concentrated source of antioxidants and sustained energy without the jitters of coffee.
- → How do I prevent lumps when preparing matcha?
Sift the matcha powder through a fine mesh sieve into your bowl or mug before adding water. This removes clumps and ensures a smooth, lump-free texture when whisked.
- → Can I use boiling water for matcha?
Avoid boiling water as it can make matcha taste bitter and destroy beneficial compounds. Use water heated to about 80°C (175°F) for the best flavor and nutritional benefits.
- → What's the best way to froth milk for this drink?
Heat milk in a saucepan until steaming, then either whisk vigorously or use a milk frother for consistent foam. Pour gently over matcha, holding back the foam with a spoon, then top with the airy layer.
- → Can I make this drink iced?
Yes, absolutely. Whisk matcha with room temperature or chilled water, pour into a glass with ice, add cold milk and your preferred sweetener, and stir well for a refreshing iced version.
- → What plant-based milks work best with matcha?
Oat, almond, and soy milk are excellent choices that steam and froth beautifully. Oat milk provides a creamy texture similar to dairy, while almond milk offers a lighter option and soy milk froths particularly well.