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Ceremonial Matcha Latte: Your Perfect Morning Ritual

Two tall glasses of iced Matcha latte, one layered with milk and the other fully mixed, sitting on a sunlit counter.
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Make a cafe-quality ceremonial grade matcha latte at home. This recipe focuses on achieving the perfect color and velvety foam for your daily wellness routine.

Ingredients

Scale
  • 1 teaspoon ceremonial grade matcha powder
  • 2 tablespoons hot (not boiling) water (about 175°F or 80°C)
  • 1 cup oat milk (or milk of choice)
  • 1 teaspoon maple syrup or sweetener (optional)
  • Ice cubes (for iced matcha latte)

Instructions

  1. Sift the matcha powder into a small bowl or a traditional matcha bowl to remove clumps.
  2. Add the hot water to the sifted matcha.
  3. Whisk the mixture vigorously in a ‘W’ or ‘M’ motion using a bamboo whisk (chasen) until a fine, bright green froth forms with no visible powder clumps. This is key for a smooth texture.
  4. If using sweetener, whisk it in now until dissolved.
  5. Heat the oat milk until steaming, but do not boil. If you have a milk frother, froth the milk until velvety. For a simple method, heat the milk on the stove and use a small handheld frother.
  6. Pour the frothed milk over the matcha base in your serving glass.
  7. For an iced matcha latte, pour the frothed milk over ice cubes and the prepared matcha base.
  8. Enjoy your aesthetic morning drink immediately.

Notes

  • For the best color and flavor, use ceremonial grade matcha.
  • Do not use boiling water; water that is too hot will make the matcha taste bitter.
  • To achieve a Starbucks copycat texture, use a high-fat oat milk for the best foam stability.
  • If you do not have a bamboo whisk, you can use a small electric milk frother or vigorously shake the ingredients in a sealed jar.

Nutrition

Find it online: https://miameal.com/matcha-latte-ritual-oat-milk-aesthetic/