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Korean Matcha Latte Recipe
Premium matcha powder with perfectly steamed milk and delicate foam art - a Korean café favorite with earthy, sophisticated flavors.
Ingredients
For the Matcha Latte:
- 2 tsp ceremonial grade matcha powder
- 2 tbsp hot water (80°C/175°F)
- 1 tbsp honey or sugar (optional)
- 200ml milk of choice
- Extra matcha powder for dusting
Equipment Needed:
- Matcha whisk (chasen) or small whisk
- Fine mesh sieve
- Milk frother or steamer
Instructions
Prepare the Matcha:
- Sift matcha powder through fine mesh sieve into a bowl.
- Add hot water (not boiling - around 80°C/175°F).
- Whisk vigorously in a "W" motion until frothy and smooth.
- Add honey or sugar if desired and whisk to combine.
Steam Milk and Assemble:
- Heat milk to 65°C/150°F using steamer or saucepan.
- Froth milk using milk frother until creamy and smooth.
- Pour the prepared matcha into your serving cup.
- Slowly pour steamed milk into the cup, holding back foam.
- Spoon foam on top and create simple latte art if desired.
- Dust lightly with matcha powder and serve immediately.
Matcha Latte Mastery
Matcha Quality
Use ceremonial grade matcha for the best flavor and color. Culinary grade can work but may be more bitter.
Water Temperature
Never use boiling water with matcha - it will make it bitter. 80°C/175°F is perfect for preserving the delicate flavor.
Whisking Technique
Whisk in a "W" or "M" motion rather than circular to create the best froth and prevent lumps.