Latte · about 4 min
Matcha latte
For a matcha latte, whisk 3 g of matcha with 60 ml of water at about 80 °C until smooth, then pour it over 180 ml of milk, hot or iced, and stir once.
- matcha
- 3 g
- water
- 60 ml
- temperature
- 80 °C
- milk
- 180 ml
Ingredients · 1 glass
- 3 g matcha
- 60 ml water, at about 80 °C
- 180 ml milk, any kind
- Sweetener to taste (optional)
Steps
- 2 min
Cool the water
Boil the water, then let it sit for about two minutes.
- 10 s
Sift 3 g into the bowl
Through a fine sieve so nothing clumps.
- 5 s
Add 60 ml at 80 °C
Pour in a thin stream around the powder.
- 15 s
Whisk the shot
Fast W strokes until smooth, then a few slow circles.
- 10 s
Pour over milk
Pour over 180 ml of milk, hot or iced, then stir once.
First whisk the matcha with a little water to make a smooth shot, then add milk. Milk changes both the texture and how strongly the tea comes through, so it’s worth adjusting it for each tin.
Make it yours
- Bolder: about 120 ml of milk.
- Mellower: 200 ml or more.
- Sweeter: a teaspoon of simple syrup or honey in the milk before you pour.
A latte is a modern drink, so adjust it however you like.
In Tama
Latte is one of Tama’s three starting points, with milk as part of the recipe. Log how it tasted, and over time you’ll see which amounts you come back to for each tin.
Questions
- How much matcha goes in a latte?
- A common starting point is 3 g of matcha for about 180 ml of milk. For a bolder latte use less milk; for a mellower one, use more.
- Which milk is best for a matcha latte?
- There isn't one best milk. Oat, whole and soy milk are popular because they're creamy. Try the same tin with two milks and see which you rate higher.
- Is a matcha latte traditional?
- No. The latte is a modern way to enjoy matcha. Usucha and koicha are the traditional preparations.
Remember how you made it.
Tama keeps the amounts of every bowl you make, with your rating and notes, so the next one starts from the one you liked.
