Hot Matcha Latte
This hot matcha latte will give you the boost you need to conquer the day, and it’s just as creamy and delicious as the kind you buy at the coffeehouse!
There are many people in this world who cannot function without coffee, but for others, that jolt of caffeine is a little bit too much. If you can’t drink a pumpkin spice latte without getting the jitters, a hot matcha latte might be more your speed!
Matcha has caffeine, too, but it’s anywhere from one-fifth to one-half the amount of coffee (depending on the preparation). This gives you a gentle boost rather than frantic caffeinated energy. Matcha also contains an amino acid called L-theanine, which is thought to reduce stress—and energy + stress relief is pretty much the best combination there is, right?
While a hot matcha latte is a great way to start a chilly morning, I definitely recommend my iced matcha latte when you need an afternoon pick-me-up!
What Is Matcha?
Matcha is made from finely ground tea leaves. While other types of tea leaves are steeped in water then removed, matcha powder is whisked into water, so you’re not just drinking flavoured water but actual tea leaves. Green tea leaves are high in antioxidants, which is why matcha is considered a super food!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Ceremonial-grade matcha
- Hot water – If you have a kitchen thermometer, use it here! You’ll want the water to be around 175ºF.
- Maple syrup or agave
- Vegan milk – Use any variety you like; plain plant milk lets the earthy matcha flavour take centre stage, while a vanilla milk adds a subtle hint of vanilla flavour that’s quite nice too!
What Kind of Matcha Is Used in Lattes?
You want to use ceremonial-grade matcha to make this hot matcha latte. Culinary-grade matcha is meant for cooking and baking since it has a stronger flavour— I use it in my Matcha Chia Pudding recipe. Ceremonial-grade matcha is the best variety for drinking.
I also recommend buying matcha from Japan, as it’s more consistent in quality and flavour. This is the matcha brand (affiliate link) I use to make lattes.
What Tools Do You Need to Make Matcha Tea?
While you can use a small kitchen whisk, I highly recommend buying in a bamboo matcha whisk. Look for a whisk that is handmade with pesticide-free bamboo. Unlike a standard metal whisk, matcha whisks are designed specifically for making matcha powder foam when whisked into hot water.
This is the bamboo whisk, chashaku and sifter set (affiliate link) I use; a chashaku is a small scoop that holds the perfect amount of matcha powder for a single serving.
A small bowl or wide mug will work for making matcha lattes, but if you enjoy this recipe and find yourself making it often, you might want to buy a matcha bowl.
How to Make a Hot Matcha Latte
Once you have your ingredients and equipment, making a hot matcha latte is easy!
Prepare the matcha. In a large mug or matcha bowl, whisk the matcha powder and hot water by moving back and forth in an M motion for at least 15 seconds, or until there are no lumps and the mixture is frothy. Whisk in the maple syrup or agave.
Warm the milk. Heat your milk in a frother, in a bowl in the microwave, or on the stovetop. Once warmed, froth the milk with a handheld frother or in a mason jar by shaking it vigorously.
Finish. Pour the milk into your matcha mug, stirring to combine.
Tips for Success
Here are some tips for perfect matcha lattes every time!
- Don’t over-heat the water or milk. This is important! Very hot water will make the matcha bitter.
- Use properly-stored matcha. Many matcha experts recommend storing an opened container of matcha in the refrigerator to keep it from oxidizing. Whether or not you do that, it’s important to keep matcha away from heat, moisture, light, and air.
- Drink immediately. Matcha powder doesn’t dissolve in water; instead, it’s suspended in water, which means that as you let your matcha latte sit, the matcha powder will begin to settle at the bottom.
How to Store
As mentioned above, matcha lattes are meant for enjoying right away, not refrigerating for later!
If you can’t finish your latte in one sitting, you can pop it in the fridge for a day. It’s best to drink it chilled, but if you want to reheat it, do so in a saucepan set over low heat to prevent it from getting too hot, which causes matcha to become bitter. Whisk or froth the latte again before drinking.
Enjoy friends! If you make this hot matcha latte recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- ½ teaspoon to 2 teaspoons ceremonial grade matcha
- 1 tablespoon hot water, heated to 175°F
- 1 teaspoon maple syrup or agave up to a tablespoon, up to your sweetness preference
- 1 cup vegan milk , hot or warmed
- In your matcha mug, mix the matcha and the hot water together with a bamboo whisk to remove any clumps, moving back and forth in an M motion for at least 15 seconds until combined and frothy. Stir in the maple syrup or agave and combine once again.
- Heat your milk (in a frother, in a bowl in the microwave or any other method) and froth your milk with a handheld frother or in a mason jar by shaking it vigorously.
- Pour your milk into your matcha mug, swirling or stirring slightly to combine everything. You could also choose to froth the milk as you’re pouring it in. Enjoy!
- Alternatively, blend everything together in a blender
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.