How to Make a Matcha Latte at Home

There is something quietly lovely about making your own matcha latte at home. No line, no rush, just a few minutes of calm and a cup that feels like a small welcome back to yourself.

Here is how we like to make ours.

You will need: 2g of matcha, about one heaping scoop. A latte-friendly matcha like our Uji Blend shines here. A splash of hot water, around 70 to 80 degrees Celsius, just below boiling. Your milk of choice, hot or over ice. And optional sweetener, such as honey or maple syrup.

Bloom your whisk. Pour a little hot water over your chasen, the bamboo whisk, to soften the tines. This helps you whisk up something smooth and frothy.

Sift. Sift the matcha into your bowl, or chawan, to break up any clumps. This is the secret to a silky latte.

Whisk into a paste. Add a small splash of hot water and whisk briskly in a W or M motion until smooth and frothy, about fifteen seconds.

Build your latte. Pour your matcha over milk and ice for an iced latte, or over warm milk for a cozy hot one. Sweeten to taste.

That is it. The whole thing takes about as long as it takes the morning to settle. Matcha for you, me, friends, and family.