Save There's something almost meditative about preparing matcha, the way the powder transforms from dusty green to a luminous liquid with just the right whisking motion. I discovered this creamy version on a crisp morning when I had both leftover matcha and the sudden urge to try something beyond the traditional thin tea, so I warmed some milk and whipped up cold foam on a whim. It became my instant favorite—less bitter than straight matcha, more interesting than a regular latte, and that silky foam on top just elevates the whole experience.
I served this to a friend who'd never had matcha before, and watching her react to that first sip—surprised by the creaminess, delighted by the subtle sweetness—reminded me why I love this drink. It's become my go-to when I want something that feels a bit special but doesn't require much fuss, and honestly, it's one of those recipes that tastes way more complicated than it actually is.
Ingredients
- Matcha powder: Use high-quality ceremonial or culinary grade—the difference in flavor is real, and you'll taste the investment in every sip.
- Hot water: Around 80°C (175°F) is the sweet spot; boiling water can make matcha taste bitter and grassy.
- Milk of choice: Whole milk froths beautifully, but oat milk has that creamy richness that works just as well.
- Cold milk for foam: Barista-style plant milk or whole milk froths best because of its protein content.
- Sugar or simple syrup: Simple syrup dissolves instantly and gives a cleaner sweetness than granulated sugar.
Instructions
- Sift your matcha:
- Push the matcha powder through a fine sieve into your bowl or mug—this breaks up those stubborn little clumps that never quite dissolve and ensures a silky texture from the start.
- Whisk with intention:
- Pour in the hot water and whisk in fast, small circular motions using a bamboo whisk or milk frother until the powder dissolves completely and the liquid becomes frothy and vibrant green. This should take about 30 seconds of real effort.
- Warm and combine the milk:
- Heat your milk gently—you want it steaming and hot, not boiling—then pour it slowly into the matcha while stirring gently to create that creamy, cohesive base.
- Create the cold foam:
- In a separate pitcher or jar, combine cold milk and sugar, then froth it either with an electric frother or by shaking vigorously for about 45 seconds until the volume roughly doubles and you've got a thick, bubbly foam on top.
- Layer and serve:
- Pour the warm matcha latte into a glass, add ice if you like, then carefully spoon the cold foam over the top—it should sit proudly on the surface and slowly sink into the warmth below.
Save I learned the foam lesson the hard way—I once tried to make it with skim milk and spent ten minutes shaking a jar with almost nothing to show for it. Now I keep barista-style oat milk on hand specifically for this, and that small choice makes all the difference between a drink that feels ordinary and one that feels like a small daily ritual.
The Matcha Ritual
There's real value in slowing down for ten minutes to prepare something intentionally, and that's what matcha does for me. Unlike coffee, which I can gulp, this drink demands attention—the whisking, the temperature check, the careful layering—and somehow that process is as nourishing as the drink itself.
Making It Your Own
Sweetness is entirely personal, so taste as you go and don't hesitate to adjust the sugar amount or skip it entirely if you prefer the natural earthiness of the matcha. Some days I add a tiny pinch of cinnamon or even a drop of vanilla, and the drink shifts just enough to feel new while staying fundamentally itself.
Timing and Enjoyment
This is best enjoyed within a few minutes of making it, while the foam still has that perfect texture and the temperature contrast between warm latte and cold foam is most pronounced. It's the kind of drink that begs you to pause, maybe look out a window or pick up that book you've been meaning to read, and simply be present for a moment.
- Serve it immediately after assembling for the best foam experience.
- If you're making it ahead, keep the foam separate and add it just before drinking.
- Experiment with different milk temperatures and foam densities until you find your perfect balance.
Save This creamy matcha latte has become my quiet morning favorite, the kind of drink that makes me want to sit down instead of rush off. It's proof that the best recipes aren't always complicated—sometimes they're just about taking familiar elements and arranging them in a way that brings you genuine joy.
Recipe FAQs
- → What type of matcha powder is best?
Use high-quality, finely ground matcha for a smooth, vibrant flavor and a better froth.
- → How do I create the cold foam topping?
Combine cold milk and sugar, then froth vigorously until doubled in volume and airy.
- → Can I use plant-based milk alternatives?
Yes, oat, soy, or almond milk work well, especially for the foam and base.
- → Is it possible to serve this drink iced?
Yes, pour the matcha mixture over ice before adding the cold foam for a chilled version.
- → How should I whisk matcha for best results?
Use a bamboo whisk or small frother to sift and vigorously whisk matcha with hot water until smooth and frothy.