Matcha Latte with Oat Milk

A proper matcha latte is not just green tea with milk. The quality of the matcha matters enormously. Ceremonial grade from Uji or Nishio will give you a vibrant jade green with a smooth, umami-rich flavor. Culinary grade will taste bitter and look dull. Do not skip sifting the matcha — it clumps badly and no amount of whisking will break up the lumps once wet.

The key technique is creating a smooth paste first with a tiny amount of water, then whisking vigorously with a bamboo chasen (or a small regular whisk) until the surface is covered in a fine, uniform froth. This is the same technique used in the Japanese tea ceremony, adapted for a latte.

Ingredients

• 2 teaspoons ceremonial grade matcha powder (about 4g)
• 2 tablespoons hot water (not boiling — 75 degrees Celsius / 170 Fahrenheit)
• 250ml oat milk (barista edition froths best)
• 1 teaspoon honey or maple syrup (optional)
• Pinch of vanilla powder (optional)

Method

1. Sift the matcha through a fine mesh strainer into a wide bowl or mug. This takes 30 seconds and prevents every single clump. Do not skip this step.
2. Add the hot water (75 degrees, not boiling — boiling water makes matcha bitter). Whisk vigorously in a W or M motion for 30 seconds until a smooth, bright green paste forms with fine bubbles on top.
3. Heat the oat milk to about 65 degrees Celsius. Froth it with a steam wand, French press plunger, or handheld frother until it has a velvety microfoam.
4. Pour the frothed milk into the matcha paste in a slow, steady stream. The matcha will swirl into the milk, creating that beautiful layered effect you see at specialty cafes.
5. Sweeten if desired. Serve immediately — matcha oxidizes quickly and the flavor dulls within 15 minutes.