How to make a perfect matcha latte *updated recipe in description*
How to make a perfect matcha latte *updated recipe in description* is a easy Japanese recipe that serves 1. 80 calories per serving. Recipe by Brandon Chou on YouTube.
Prep: 5 min | Cook: PT0M | Total: 10 min
Cost: $0.60 total, $0.60 per serving
Ingredients
- 3 g Matcha Powder (high‑quality ceremonial grade, sifted)
- 300 mL Water (heated to 74°C)
- 130 mL Milk (any dairy or plant‑based milk; chilled)
- 1 tsp Vanilla Syrup (optional sweetener)
- 1 cup Ice Cubes (for serving)
Instructions
Heat Water
Heat 300 mL of water until it reaches exactly 74°C.
Time: PT2M
Temperature: 74°C
Sift Matcha
Place 3 g of matcha powder into a bowl and sift through a fine mesh sieve to remove clumps.
Time: PT30S
Whisk Matcha
Add the heated water to the sifted matcha and whisk vigorously with a bamboo whisk until a frothy, bright green mixture forms.
Time: PT1M
Temperature: 74°C
Add Milk
Pour 130 mL of cold milk directly into the matcha mixture and give it a gentle stir.
Time: PT30S
Sweeten (Optional)
Add 1 tsp vanilla syrup (or your preferred sweetener) and stir briefly.
Time: PT15S
Stir and Finish
Give the latte a final stir to combine all ingredients evenly.
Time: PT30S
Serve Over Ice
Fill a glass with ice cubes and pour the prepared matcha latte over the ice. Serve immediately.
Time: PT30S
Nutrition Facts
- Calories
- 80
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 3 g
- Fiber
- 0 g
Dietary info: Vegetarian, Can be made vegan with plant‑based milk and vegan sweetener
Allergens: Dairy
Ingredient Substitutions
- Instead of Milk: Almond milk, Oat milk, Soy milk
- Instead of Vanilla Syrup: Honey, Agave nectar, Simple syrup
Equipment Needed
- Thermometer
- Bamboo Whisk (Chasen)
- Fine Mesh Sieve
- Measuring Cup
- Teaspoon
- Glass
- Ice Tray (optional)
Critical Steps — Do Not Skip
- Heat water to exactly 74°C – too hot will burn the matcha.
- Whisk matcha and water until a fine, frothy foam forms.
- Combine milk and sweetener without over‑diluting the froth.
Chef Tips from the Video
- Use ceremonial‑grade matcha for the brightest color and smoothest flavor.
- A bamboo whisk (chasen) creates the best micro‑foam; if unavailable, a small metal whisk works.
- For an extra‑cold drink, chill the whisked matcha mixture before adding milk and ice.
Troubleshooting
Matcha clumps and does not dissolve.
Always sift the matcha before whisking and use a fine mesh sieve; whisk vigorously with the bamboo whisk.
Latte tastes bitter.
Check water temperature – it should be 74°C, not boiling. Reduce steeping time and add a bit more sweetener if desired.
Foam disappears after adding milk.
Whisk the matcha and water first, let the foam settle, then gently fold in cold milk rather than stirring vigorously.
Storage
Refrigerator: Store the matcha‑milk mixture in a sealed container for up to 24 hours; re‑whisk before serving.
Freezer: Not recommended – texture changes.
Room temperature: Best served immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Pre‑sift matcha into a small container for quick use.
- Heat water in a kettle and keep it warm for a few minutes.
- Prepare the vanilla syrup ahead of time and store in the fridge.
Frequently Asked Questions
What is the cultural significance and history of matcha latte in Japanese tea culture?
Matcha has been used for centuries in Japanese tea ceremonies as a powdered green tea that promotes mindfulness. The modern matcha latte blends this traditional ingredient with Western milk and sweeteners, creating a popular café‑style beverage that bridges East and West.
What are the traditional regional variations of matcha drinks in Japan?
In Japan, matcha is traditionally served straight, whisked with hot water. Regional twists include adding sweet red bean paste in Kyoto or using milk in the Kansai area, which later evolved into the sweetened latte style seen worldwide.
How is an authentic iced matcha latte traditionally served in Japanese cafés?
Authentic Japanese cafés often serve iced matcha latte in a tall glass over crushed ice, sometimes topped with a thin layer of matcha foam and a drizzle of syrup or a small piece of wagashi (sweet). The drink is meant to be sipped slowly to enjoy the grassy flavor and cooling effect.
What occasions or celebrations is matcha latte traditionally associated with in Japanese culture?
While plain matcha is linked to tea ceremonies and seasonal festivals, the latte version is popular in modern celebrations such as summer gatherings, brunches, and as a refreshing pick‑me‑up during hot weather.
What other Japanese dishes pair well with an iced matcha latte?
An iced matcha latte pairs beautifully with light Japanese sweets like mochi, dorayaki, or a slice of matcha‑flavored cheesecake, as well as savory items like onigiri or tempura for a balanced snack.
What makes an iced matcha latte special compared to regular green tea?
The latte combines the umami and antioxidant benefits of high‑grade matcha with the creamy texture of milk, creating a balanced sweet‑bitter profile that is both energizing and soothing, unlike plain green tea which is more astringent.
What are the most common mistakes to avoid when making an iced matcha latte?
Common errors include using boiling water, which burns the matcha; skipping the sift step, leading to clumps; and adding milk before the matcha is fully whisked, which prevents a proper foam from forming.
Why does this recipe use 74°C water instead of boiling water for the matcha?
Matcha releases its delicate flavors and vibrant green color best at around 70‑80°C. Boiling water can cause bitterness and a dull color, while 74°C preserves the sweet, vegetal notes and keeps the foam light.
Can I make the iced matcha latte ahead of time and how should I store it?
Yes, whisk the matcha and water, then refrigerate the mixture in a sealed container for up to 24 hours. Add milk and ice just before serving, giving it a quick stir to recombine.
What does the YouTube channel Brandon Chou specialize in?
The YouTube channel Brandon Chou focuses on quick, modern Asian‑inspired recipes and technique‑focused tutorials that help home cooks recreate café‑style drinks and dishes with minimal equipment.
How does the YouTube channel Brandon Chou's approach to Japanese beverage recipes differ from other cooking channels?
Brandon Chou emphasizes precise temperature control and authentic ingredient handling—like using a bamboo whisk for matcha—while also offering shortcuts for busy lifestyles, setting his style apart from more generic beverage tutorials.
What other Japanese drinks are popular on the YouTube channel Brandon Chou?
Other Japanese drinks featured on Brandon Chou include cold brew hojicha latte, yuzu soda, and traditional sweetened amazake, each presented with clear step‑by‑step guidance.
Last updated: September 1, 2026
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