the BEST matcha latte tutorial 2026 (affordable, strong, creamy) 🍵⭐️ + cleaning guide

Ingredients

• 3 g Matcha Powder (Ceremonial grade, vibrant green)
• 30 ml Hot Water (Heated to 170°F (77°C))
• 80 ml Oat Milk (Califa Farms Barista Blend, dairy‑free, mild flavor)
• 1 large Ice Cube (One big cube to chill the latte)
• 2 ml Maple Syrup (optional) (Pure 100% maple syrup, about ½ tsp)

Instructions

1. Heat Water

   Fill the electric kettle with water and heat to 170°F (77°C).

   Time: PT2M

   Temperature: 170°F

2. Soak Bamboo Whisk

   Place the chasen in the hot water and let it soak for about 2 minutes to soften the bristles.

   Time: PT2M

3. Measure Matcha

   Weigh 3 g of ceremonial matcha on a scale (or use 1½ tsp if you don’t have a scale).

   Time: PT30S

4. Sift Matcha

   Sift the measured matcha through a fine mesh sieve into the chawan to remove clumps.

   Time: PT30S

5. Add Hot Water

   Pour the 30 ml of 170°F water over the sifted matcha.

   Time: PT15S

   Temperature: 170°F

6. Whisk Matcha

   Using the chasen, whisk in a fast zig‑zag (W) motion for about 1 minute, focusing on the surface for the last 15 seconds to create a silky micro‑foam.

   Time: PT1M

7. Prepare Latte Glass

   Add one large ice cube to a 12 oz glass and pour 80 ml of oat milk over the ice.

   Time: PT30S

8. Combine Matcha and Milk

   Pour the whisked matcha over the oat milk, then stir gently with a short glass straw. Use a splash of water to rinse any remaining matcha from the chawan and add it to the glass.

   Time: PT15S

9. Add Sweetener (Optional)

   If desired, drizzle 2 ml of pure maple syrup into the latte and stir.

   Time: PT15S

10. Clean Tools

    Rinse the chasen with clean water, whisk a few times in the bowl to remove residue, and set it on a drying mat. Rinse the chawan, sieve, and spoon; place dishwasher‑safe items in the dishwasher.

    Time: PT5M

Nutrition Facts

Calories

35

Protein

1 g

Carbohydrates

5 g

Fat

1.5 g

Fiber

0 g