Matcha Latte

A steaming hot matcha latte is a delicious drink that's easy to make at home. Knowing how to make your own matcha latte not only saves you money but also allows you to control the level of sweetness. It's important to first sift and then whisk the matcha until there are no lumps. Traditionally, a bamboo whisk is used, but a regular metal whisk will work just fine. To get a frothy finish, whip in the milk with a milk frother.

Matcha, a powder made from ground green tea leaves, has two main grades. Ceremonial is the highest quality; it's produced from the season's first harvest. Because the leaves are young, they have more chlorophyll and hence the most vibrant color. The stems and veins are removed prior to the grinding process, making for a sweeter flavor and finer texture. Ceremonial matcha is intended to be enjoyed on its own.

The second matcha category is culinary grade, which is harvested later in the season. These leaves have been subjected to more sunlight, so the taste is more astringent. They're also ground more quickly than ceremonial matcha leaves, contributing to a slightly coarser powder that's earthy and bitter. This grade is typically combined with other ingredients that help balance and round out its flavor.

There are several subsets of culinary-grade matcha powder, including one called latte or premium that ranks on the higher end of the quality spectrum. It's a bit more grassy and less bitter than standard culinary grade, making it well-suited for these smooth, creamy matcha lattes. Of course, you can use ceremonial grade here if you wish. Feel free to use your favorite milk, dairy or plant-based; just keep in mind that not all milks froth equally.