how to make the best matcha latte
how to make the best matcha latte! 🍵 is a easy Japanese recipe that serves 1. 70 calories per serving. Recipe by emily wada on YouTube.
Prep: 8 min | Cook: 2 min | Total: 15 min
Cost: $4.78 total, $4.78 per serving
Ingredients
- 6 g Ceremonial Grade Matcha Powder (Bright green, sifted to remove clumps)
- 80 ml Hot Water (Around 80°C, not boiling)
- 80 ml Califia Farms Oat Milk Barista Blend (Can be substituted with soy, almond, or coconut milk)
- 1 cup Ice Cubes (Fill the serving cup to the top)
- 1 tsp Maple Syrup (optional) (Adds gentle sweetness if desired)
Instructions
Soak the Chasen
Place the bamboo whisk in a cup and pour hot water over the bristles until they are just covered. Let soak for 2 minutes until the bristles soften and bloom.
Time: PT2M
Temperature: 80°C
Sift the Matcha
Measure 6 g (about 3 teaspoons) of ceremonial matcha using the bamboo scoop, then sift it through the fine mesh sieve into the chawan to eliminate clumps.
Time: PT1M
Add Hot Water
Pour 80 ml of hot (≈80°C) water over the sifted matcha in the bowl.
Time: PT1M
Temperature: 80°C
Whisk to Froth
Using the soaked chasen, whisk the matcha and water in a gentle M‑shaped motion for about 30‑45 seconds until a fine foam with tiny bubbles forms on the surface.
Time: PT1M
Prepare the Glass
Fill a serving glass to the top with ice cubes.
Time: PT30S
Add Oat Milk
Pour 80 ml of oat milk (Barista blend) over the ice, filling roughly one‑third of the glass.
Time: PT30S
Combine and Serve
Slowly pour the frothy matcha mixture over the milk, allowing the green layer to cascade through the ice. Optionally drizzle 1 tsp maple syrup for sweetness.
Time: PT30S
Enjoy
Stir gently before drinking and enjoy your homemade iced matcha latte!
Time: PT0M
Nutrition Facts
- Calories
- 70
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 2 g
- Fiber
- 0.5 g
Dietary info: Vegan, Dairy‑free, Gluten‑free (if certified gluten‑free oat milk is used)
Allergens: Oats (possible gluten), Soy (if soy milk is used)
Ingredient Substitutions
- Instead of Ceremonial Grade Matcha Powder: Culinary grade matcha (will be more bitter), Pre‑sifted matcha powder
- Instead of Hot Water: Filtered water
- Instead of Califia Farms Oat Milk Barista Blend: Soy milk, Almond milk, Coconut milk
- Instead of Ice Cubes: Crushed ice
- Instead of Maple Syrup (optional): Honey, Vanilla bean syrup
Equipment Needed
- Fine Mesh Sieve
- Bamboo Matcha Scoop
- Chasen (Bamboo Whisk)
- Chawan (Matcha Bowl)
- Kettle or Small Saucepan
- Measuring Cup
- Ice Cube Tray (optional)
- Spoon (optional)
Critical Steps — Do Not Skip
- Soaking the chasen to soften bristles
- Sifting the matcha to remove clumps
- Using hot (not boiling) water
- Whisking until a fine foam forms
Chef Tips from the Video
- Choose matcha with a vivid emerald hue for the best flavor and aroma.
- Warm the chawan slightly before adding matcha to keep the drink at a consistent temperature.
- If you prefer a creamier texture, increase the oat milk ratio slightly.
Troubleshooting
Matcha clumps remain after whisking.
Ensure the matcha is sifted before adding water and whisk longer using a gentle M‑motion.
Latte tastes bitter.
Use ceremonial grade matcha and avoid boiling water; reduce water temperature to around 80°C.
No foam on top.
Whisk vigorously for at least 30 seconds with a properly soaked chasen; ensure the water amount isn’t too high.
Storage
Refrigerator: Store unopened matcha powder in an airtight container in the fridge to preserve freshness.
Freezer: Do not freeze matcha powder; moisture will degrade flavor.
Room temperature: Keep the sealed matcha container in a cool, dark pantry away from sunlight.
Make-Ahead Tips
- Pre‑sift the matcha into a small container for quick use.
- Measure water and milk in advance and keep them warm or cold as needed.
- Store the whisk in a small bowl of water after use to keep bristles soft.
Frequently Asked Questions
What is the cultural significance and history of matcha latte in Japanese tea culture?
Matcha originated as powdered green tea used in Japanese tea ceremonies, symbolizing mindfulness and hospitality. The modern matcha latte blends this tradition with Western café culture, creating a sweetened, milk‑based drink that has become popular worldwide.
What are the traditional regional variations of matcha drinks in Japan?
In Japan, traditional matcha is served plain in a chawan during tea ceremonies. Regional variations include matcha with sweet azuki bean paste (matcha anko) in Kyoto and matcha blended with roasted barley (mugicha) in some rural areas. The latte is a contemporary adaptation.
How is a ceremonial grade matcha latte authentically served in Japanese cafés?
Japanese cafés often serve a matcha latte using high‑quality ceremonial matcha, hot water, and a small amount of milk (often soy or oat) that is gently frothed. It is presented in a clear glass to showcase the vibrant green color and a thin layer of foam on top.
What occasions or celebrations is matcha latte traditionally associated with in Japanese culture?
While plain matcha is central to tea ceremonies and seasonal festivals, the matcha latte is commonly enjoyed during modern gatherings, brunches, and as a refreshing beverage in summer festivals, reflecting a blend of tradition and contemporary lifestyle.
What other Japanese dishes pair well with a matcha latte?
A matcha latte pairs nicely with light Japanese sweets such as mochi, dorayaki, or a slice of matcha-flavored cheesecake. It also complements savory items like onigiri or a simple tamago sushi for a balanced snack.
What makes a matcha latte special or unique in Japanese‑inspired café drinks?
The latte highlights the earthy, umami flavor of high‑grade ceremonial matcha while adding creamy texture from milk, creating a balance of bitterness and sweetness that differs from traditional tea and coffee drinks.
What are the most common mistakes to avoid when making a matcha latte at home?
Common errors include using boiling water, which burns the matcha; skipping the sieve, leading to gritty texture; and whisking too aggressively, which can break the chasen bristles. Following the proper temperature and gentle whisking ensures a smooth, frothy latte.
Why does this matcha latte recipe use hot water instead of boiling water?
Boiling water can scorch the delicate matcha powder, producing a bitter, astringent flavor. Using water around 80°C extracts the sweet, vegetal notes without damaging the powder, resulting in a smoother latte.
Can I make the matcha latte ahead of time and how should I store it?
Yes, you can whisk the matcha and water mixture ahead and keep it refrigerated for up to 24 hours. Store the oat milk separately; combine both components and add ice just before serving to retain freshness and froth.
What does the YouTube channel Emily Wada specialize in?
Emily Wada’s YouTube channel focuses on affordable, plant‑based home cooking, beverage hacks, and sustainable lifestyle tips, often highlighting budget‑friendly alternatives to café drinks.
How does the YouTube channel Emily Wada’s approach to Japanese‑inspired drinks differ from other cooking channels?
Emily Wada emphasizes using high‑quality ceremonial matcha while keeping costs low, offering detailed tool explanations and budget‑friendly ingredient swaps, unlike many channels that rely on pre‑made mixes or expensive specialty products.
Last updated: August 31, 2026
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