Classic Matcha Latte
5 min·1 serving·3 min read
Ingredients
- 1.5–2g (1 tsp) AURI Barista Matcha
- 2 tbsp (30ml) hot water (175°F / 80°C)
- 8oz (240ml) milk of choice
- Sweetener to taste (optional)
Instructions
- 1Sift matcha powder into a small bowl to remove clumps.
- 2Add 2 tablespoons of hot water (175°F, not boiling).
- 3Whisk vigorously with a bamboo whisk in W-shaped motions for 15–20 seconds until smooth and slightly frothy.
- 4For hot: Heat and froth milk to 150°F. Pour over matcha shot.
- 5For iced: Fill a glass with ice, add cold milk, then pour matcha shot over top.
- 6Stir gently and sweeten to taste if desired.
The matcha latte is the gateway drink — the recipe that turns matcha-curious people into matcha devotees. Done right, it's creamy, vibrant, and delivers that signature calm energy matcha is known for.
The secret to a great one at home? Sift your matcha (always), whisk it with a small amount of hot water first (never dump powder directly into milk), and use quality matcha that actually tastes good. Our Barista Matcha is built specifically for this.
Milk Pairings
Oat milk is our top pick — natural sweetness, great froth, clean flavor. Whole dairy milk is the classic for a reason. Almond milk works if you go with a barista edition. Avoid thin, watery milks — they'll make a thin, watery latte.
Customizations
- Add a drop of vanilla extract for a subtle twist
- Use honey instead of simple syrup for a rounder sweetness
- Top with a dusting of matcha powder for café presentation
- Double the matcha (3–4g) for a stronger, more intense latte
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