How to Make the BEST Matcha Latte Like a Japanese Cafe [Part 2]

Ingredients

• 3 g Matcha Powder (high‑quality medium to rich flavor, ceremonial or culinary grade)
• 60 ml Water (filtered water)
• 1 tbsp Brown Sugar Syrup (optional sweetener; can be made by dissolving brown sugar in equal parts water)
• 90 g Ice Cubes (40 g for dissolving matcha tea, 50 g for the final latte; crushed or cubed)
• 100 ml Milk (chilled whole milk or plant‑based alternative (oat, almond, soy))

Instructions

1. Sift the Matcha

   Place 3 g of matcha powder in a fine mesh sieve and gently tap it into a small mixing bowl to remove any clumps.

   Time: PT1M

2. Heat the Water

   Heat 60 ml of filtered water to 175 °F (80 °C).

   Time: PT2M

   Temperature: 175°F

3. Whisk the Matcha

   Pour the hot water over the sifted matcha, then whisk vigorously with a bamboo whisk in an “M” motion for about 15 seconds until a frothy layer forms and no clumps remain.

   Time: PT15S

4. Add Sweetener (Optional)

   Stir in 1 tbsp of brown sugar syrup, or your preferred sweetener, until fully dissolved.

   Time: PT30S

5. Create Cold Matcha Tea

   Add 40 g of ice cubes to the whisked matcha and stir until the ice melts, bringing the total volume to 100 ml (or g).

   Time: PT30S

6. Assemble the Latte

   In a serving glass, combine the 100 ml cold matcha tea with 100 ml chilled milk and an additional 50 g of ice cubes. Stir gently to blend.

   Time: PT30S

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

15 g

Fat

3 g

Fiber

0 g