How to Make a Perfect Matcha Latte

How to Make a Perfect Matcha Latte

🍵 How to Make a Perfect Matcha Latte

Using SOU NATURE Ceremonial Grade Matcha

🧾 Ingredients (1 serving)

  • SOU NATURE ceremonial grade matcha: 1 tsp (about 2g)

  • Hot water: 60 ml (160–170°F / 70–80°C – not boiling!)

  • Milk (dairy or plant-based): 150–200 ml

    • Oat, soy, or almond milk are great alternatives

  • Optional sweetener: 1–2 tsp of honey, maple syrup, or vanilla syrup

🥄 Tools

  • Matcha bowl or small bowl

  • Bamboo whisk (chasen) or handheld electric frother

  • Milk frother or steamer (optional)

  • Fine mesh sifter (optional but recommended)

🧑🍳 Instructions

  1. Sift the matcha

    • Add 1 tsp (2g) of SOU NATURE matcha into a bowl through a fine sifter.

    • This removes clumps and makes the texture silky smooth.

  2. Whisk with hot water

    • Add 60 ml of hot water (not boiling!).

    • Use a bamboo whisk in a zigzag motion (W/M shape) until frothy.

    • You’ll get a vibrant, creamy green base with microfoam.

  3. Steam or froth your milk

    • Heat milk to ~60°C (140°F) and froth it.

    • If you don’t have a frother, warm it gently and shake in a jar or whisk vigorously.

  4. Combine

    • Pour the steamed milk slowly into your matcha.

    • Add sweetener if desired. Stir gently.

  5. Optional toppings

    • Sprinkle a pinch of matcha powder on top for a café finish.

    • Add vanilla, cinnamon, or a few ice cubes for an iced version!

🌟 Tips for perfection

  • Use fresh, cold milk for best froth results

  • Never use boiling water—it burns the matcha

  • If making iced: whisk matcha first, then pour over ice, then milk

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