Classic Matcha Latte Recipe: Café-Quality at Home

Place a fine-mesh sieve over a wide bowl or mug. Spoon 2g of matcha into the sieve and push it through with the back of a teaspoon to remove all clumps. This is the most important step for a smooth latte.

Pour 60ml of 70–80°C water over the sifted matcha. Whisk briskly in a W-shaped motion for 15–20 seconds using a bamboo chasen or electric frother until smooth and lightly frothy. Water above 80°C will make the matcha bitter.

Heat 200ml of oat milk to around 65°C — steaming but not boiling. Froth using an electric frother, steam wand, or French press until creamy and doubled in volume.

Pour the frothed milk slowly over the matcha concentrate. Spoon any remaining foam on top. Add sweetener to the matcha paste at step 2 if using — it dissolves far more easily in hot water than cold milk.