How to make the Perfect Matcha Latte at home (better than Any coffee shop)
How to make the PERFECT MATCHA LATTE at home (better than ANY coffee shop) is a easy Japanese recipe that serves 1. 65 calories per serving. Recipe by Shayna Terese Taylor on YouTube.
Prep: 5 min | Cook: 2 min | Total: 12 min
Cost: $32.44 total, $32.44 per serving
Ingredients
- 0.5 teaspoon Ceremonial Matcha Powder (high‑quality, sifted before use)
- 60 ml Water (heated to 70°C (158°F) to preserve antioxidants)
- 180 ml Unsweetened Almond Milk (homemade or store‑bought, creamy)
- 1 scoop Collagen Powder (optional) (adds protein and body; omit for vegan version)
- 0.25 teaspoon Vanilla Extract (optional) (for extra flavor)
- a pinch Cinnamon (optional) (sprinkle on top for aroma)
Instructions
Sift the Matcha
Place a mesh sifter over the matcha bowl and sift ½ teaspoon of ceremonial matcha into the bowl to remove clumps.
Time: PT30S
Heat the Water
Heat 60 ml of water to exactly 70°C (158°F).
Time: PT1M
Temperature: 70°C
Whisk the Matcha
Add the hot water to the sifted matcha and whisk with a bamboo chasen using a rapid ‘M’ motion until a fine foam forms on the surface.
Time: PT1M
Temperature: 70°C
Add Optional Boosters to Milk
If using, stir collagen powder, vanilla extract, or a pinch of cinnamon into the almond milk before frothing.
Time: PT15S
Froth the Almond Milk
Pour the almond milk into the frother up to the first line and froth until it reaches a velvety, micro‑foam consistency.
Time: PT1M
Combine and Serve
Pour the frothed almond milk over the whisked matcha in your mug, allowing the foam to sit on top. Enjoy immediately.
Time: PT30S
Nutrition Facts
- Calories
- 65
- Protein
- 2 g
- Carbohydrates
- 3 g
- Fat
- 3 g
- Fiber
- 1 g
Dietary info: Vegan (omit collagen), Dairy‑free, Gluten‑free, Keto‑friendly
Allergens: Tree nuts (almond), Potential fish collagen (if used)
Ingredient Substitutions
- Instead of Ceremonial Matcha Powder: Premium culinary grade matcha
- Instead of Water: Filtered water
- Instead of Unsweetened Almond Milk: Soy milk, Oat milk, Cashew milk
- Instead of Collagen Powder (optional): Plant‑based protein powder
- Instead of Vanilla Extract (optional): Almond extract
- Instead of Cinnamon (optional): Nutmeg
Equipment Needed
- Mesh Sifter
- Matcha Bowl (with spout)
- Bamboo Whisk (Chasen)
- Thermometer (optional)
- Milk Frother
- Measuring Spoon
- Mug or Matcha Cup
Critical Steps — Do Not Skip
- Sift the matcha to avoid clumps
- Whisk until a fine foam forms
- Froth the almond milk to a velvety micro‑foam
Chef Tips from the Video
- Ceremonial grade matcha provides the best flavor and color; cheaper culinary grades can taste grassy.
- A bamboo whisk creates finer bubbles than a metal whisk, giving a silkier texture.
- For extra richness, blend a teaspoon of coconut oil with the almond milk before frothing.
Troubleshooting
Clumpy matcha after whisking
Make sure to sift the powder first and whisk vigorously with the ‘M’ motion; add a splash more water if needed.
No foam on top of matcha
Use a bamboo whisk and whisk quickly; water that is too hot will prevent foam formation.
Almond milk does not foam
Use cold, unsweetened almond milk and a frother designed for plant‑based milks; add a tiny pinch of salt to improve foam stability.
Storage
Refrigerator: Store any leftover almond milk in an airtight container for up to 3 days. Matcha powder stays fresh in a sealed, light‑proof tin.
Freezer: Do not freeze almond milk; it separates.
Room temperature: Keep matcha powder away from heat and humidity.
Make-Ahead Tips
- Pre‑sift matcha into a small airtight container for quick use.
- Heat water in a kettle with temperature control to hit 70°C exactly.
- Froth extra almond milk and keep it warm in a thermos for up to 30 minutes.
Frequently Asked Questions
What is the cultural significance and history of matcha latte in Japanese tea culture?
Matcha originates from the Japanese tea ceremony, where powdered green tea is whisked with hot water to create a frothy, meditative drink. The modern matcha latte blends this tradition with Western milk‑based coffee culture, offering a creamy, energizing beverage that honors the tea’s antioxidant‑rich heritage.
How does the traditional Japanese preparation of matcha differ from the matcha latte shown by YouTube channel Shayna Terese Taylor?
Traditional Japanese matcha is prepared with just water and whisked to a thin foam, served in a small bowl without milk. Shayna Terese Taylor’s recipe adds frothed almond milk and optional boosters, turning it into a latte‑style drink that mimics a cappuccino while preserving the matcha’s flavor.
What are the authentic traditional ingredients for a Japanese matcha latte versus acceptable substitutes?
Authentic ingredients include ceremonial grade matcha, hot water (70°C), and a dairy‑based milk such as whole milk. Acceptable modern substitutes are plant‑based milks like almond, oat, or soy, and optional additives like collagen or vanilla for flavor and nutrition.
What occasions or celebrations is matcha latte traditionally associated with in Japanese culture?
While plain matcha is served during tea ceremonies and seasonal festivals, the latte version is a contemporary adaptation enjoyed at breakfast, brunch, or as a post‑workout energizer, especially among health‑conscious consumers.
What other Japanese dishes pair well with a creamy matcha latte?
A creamy matcha latte pairs nicely with light Japanese sweets such as mochi, dorayaki, or a slice of fluffy Japanese cheesecake, balancing the earthy tea flavor with subtle sweetness.
What are the most common mistakes to avoid when making the creamy matcha latte from Shayna Terese Taylor’s video?
Common mistakes include using water hotter than 80°C, which burns the matcha; skipping the sifting step, leading to clumps; and frothing milk that is too warm, which reduces foam quality. Follow the temperature and whisking tips to achieve a smooth latte.
Why does Shayna Terese Taylor’s matcha latte recipe use a bamboo whisk instead of an electric frother for the matcha portion?
A bamboo whisk (chasen) creates micro‑bubbles that give the matcha a delicate, glossy foam, something an electric frother cannot replicate. The traditional motion also helps fully dissolve the powder without over‑aerating the tea.
Can I make the matcha latte ahead of time and how should I store it?
Yes, you can whisk the matcha with hot water and store it in a sealed container in the refrigerator for up to 24 hours. Re‑heat gently to 60‑65°C before adding freshly frothed almond milk to preserve flavor and foam quality.
What texture and appearance should I look for when the matcha latte is done?
The matcha should be a vivid emerald green with a thin, creamy foam on top. The almond milk foam should be velvety and hold its shape for a few seconds when the cup is tilted.
What does the YouTube channel Shayna Terese Taylor specialize in?
The YouTube channel Shayna Terese Taylor focuses on healthy, wellness‑oriented recipes, especially plant‑based drinks, nutrient‑boosted meals, and practical tips for everyday home cooking.
How does the YouTube channel Shayna Terese Taylor's approach to matcha drinks differ from other health‑food channels?
Shayna Terese Taylor emphasizes using her own branded matcha, incorporates optional functional ingredients like collagen, and provides detailed step‑by‑step visual guides, whereas many other channels simply blend pre‑made powders without focusing on technique or ingredient sourcing.
Last updated: August 31, 2026
