Classic Honey Matcha Latte
A smooth, lightly sweet hot matcha latte. Whisk matcha into a silky paste with hot water, then top it with steamed, frothy milk and a drizzle of honey. It tastes like a café latte and needs no espresso machine.
- Prep
- 5 min
- Cook
- 4 min
- Wait
- 1 min
- Total
- 10 min
- Makes
- 1 latte (about 10 fl oz / 300 ml)
Steps
Before you start
- Use ceremonial-grade or latte-grade matcha that is bright green. Dull, brownish matcha tastes bitter and flat.
- Boiling water scorches matcha. Bring water to a boil, then let it sit 2 to 3 minutes, until it reaches about 175°F (80°C).
- Warm your serving mug with hot tap water while you work, then pour the water out before you use it.
- Set a fine-mesh sieve over your whisking bowl. Sifting is the most reliable way to prevent clumps.
Warm the mug
- Fill your serving mug with hot tap water and set it aside to warm.
- Heat about ¼ cup (60 ml) of water in the kettle or a pan until steaming, then let it cool 2 to 3 minutes to about 175°F (80°C).
- You will use 2 tbsp (30 ml) of it.
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Ready when: Water is steaming but no longer bubbling, about 175°F (80°C)
Tip: If you have no thermometer, a kettle that has stopped boiling for 2 to 3 minutes is about right.
Sift the matcha
- Empty the warm mug and dry it.
- Put the sieve over your whisking bowl.
- Add 2 tsp (4 g) matcha and press it through with the back of a spoon until no powder remains in the sieve.
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Ready when: Matcha sits in the bowl as a fine, fluffy powder with no lumps
Tip: Skipping this step is the most common cause of gritty, clumpy lattes.
Whisk the matcha
- Pour 2 tbsp (30 ml) of the 175°F (80°C) water over the matcha.
- Whisk briskly in a fast zigzag, wrist moving side to side (not in circles), for 20 to 30 seconds.
- Add the honey and whisk 5 seconds more to dissolve it.
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Ready when: Smooth, deep green paste with a thin layer of tiny bubbles on top and no dry clumps
Tip: Whisk with the tines lightly touching the bottom of the bowl, not scraping hard, to protect a bamboo whisk.
Heat the milk
- Pour 1 cup (240 ml) cold milk into the small saucepan.
- Warm over medium heat, stirring occasionally, for 3 to 4 minutes, until steaming and very hot to the touch at about 150–160°F (65–70°C).
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Ready when: Steam rises and small bubbles form at the edge; milk is not boiling
Tip: Don't let the milk boil. It will taste scalded and won't froth well.
Froth the milk
- Remove the pan from the heat.
- Froth with a handheld frother for 20 to 30 seconds, keeping the head just below the surface.
- Alternatively, whisk vigorously or pour into a jar, seal and shake 30 seconds.
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Ready when: Milk looks glossy and has roughly doubled in volume with fine, tight foam
Tip: Tap the pan on the counter to pop any large bubbles.
Combine and serve
- Pour the matcha paste into the warm mug.
- Slowly pour in the hot milk, holding back the foam with a spoon, then spoon the foam on top.
- Stir gently once and drink right away.
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Ready when: Even, creamy light-green color with a foam cap
Tip: Taste before adding more honey. Add ½ tsp (3 g) at a time, as the sweetness is mild.
Good to know
Tips
- For a stronger matcha taste, use 3 tsp (6 g) matcha and keep the water at 2 tbsp (30 ml).
- If the latte tastes bitter, the water was likely too hot or the matcha is low quality. Lower the water temperature next time.
- For an iced version, whisk the paste with the honey, pour it over ice, then add 1 cup (240 ml) cold milk.
- Whisk in a zigzag, not circles, to build fine foam and break up clumps.
Make ahead
Sift and measure the matcha into a small jar up to 1 day ahead. Keep the lid on, away from heat and light. Whisk and heat the milk fresh.
Storage & reheating
Best served immediately. Leftover latte keeps covered in the fridge up to 24 hours; the color dulls and it may separate. Shake or stir, then reheat gently on the stove or in the microwave in 20-second bursts, until just steaming. Serve it as an iced latte instead if you prefer. Do not freeze. Store opened matcha powder airtight in the fridge for up to 1 month.
Substitutions
- whole milk → unsweetened oat milk (barista blend). Froths best of the plant milks and gives a creamy texture. Almond and soy also work but froth less.
- honey → maple syrup. Use the same amount, 2 tsp (14 g). Gives a slightly caramel taste.
- honey → granulated sugar. Use 2 tsp (8 g) and whisk it into the matcha paste until fully dissolved.
- whole milk → 2% milk. Lighter in body with a little less foam.
