Article: Classic Matcha Latte
Classic Matcha Latte
Key Takeaways
- A classic matcha latte is simple, elegant, and takes under 3 minutes — just matcha, hot water, and your preferred milk.
- Whisk matcha with a small amount of hot (not boiling) water first to create a smooth paste before adding steamed milk.
- Ceremonial grade matcha makes the best lattes — its naturally smooth, sweet flavor means you may not need any added sweetener.
- Experiment with milk options: oat milk adds natural sweetness, whole milk creates the creamiest texture, and almond milk keeps it light.
A simple classic you can enjoy anytime
The matcha latte is one of the easiest and most popular ways to enjoy matcha. It’s smooth, creamy, and gives you a clean boost of energy without the crash. This version uses Nippon’s ceremonial-grade matcha and can be made hot or iced, depending on your mood. It’s perfect for mornings, afternoons, or whenever you want something comforting but not too heavy.
Ingredients
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1 tsp Nippon Matcha
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2 oz hot water (75–80°C / 170–175°F)
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6 oz milk of choice (whole, oat, or almond work well)
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Optional: 1–2 tsp honey, maple syrup, or sweetener of choice
Tools
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Chasen (bamboo whisk) or electric frother
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Chawan (matcha bowl) or small bowl
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Small saucepan or milk frother
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Fine mesh sifter
Instructions
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Sift the Matcha
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Sift 1 tsp of Nippon Matcha into a bowl to break up clumps.
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Add Hot Water & Whisk
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Add 2 oz of hot water.
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Whisk in a quick zigzag motion until smooth and slightly frothy.
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Heat & Froth Milk
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Warm 6 oz of milk in a saucepan or frother (don’t let it boil).
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Froth it if you like extra texture.
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Combine
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Pour the warm milk into your matcha mixture.
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Stir and sweeten to taste.
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Serve
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Enjoy hot in a mug.
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For iced: use cold milk, pour over ice.
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Tip: For best flavor and color, always use high-quality culinary or ceremonial matcha.
Make This with Nippon Matcha
For the best results, use ceremonial-grade matcha from Uji, Kyoto. Our first-harvest, stone-ground powder delivers vibrant color and smooth flavor in every recipe. Shop Nippon Matcha →
Written by Nippon Matcha
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