Here, at the Fresh City office, we are big fans of matcha lattes!

The bright green colour, earthy taste, and deliciously smooth texture is what keeps us hooked. You can find matcha lattes at most coffee shops in Toronto, and the best ones are being prepared with the traditional tools: a bamboo whisk, ceramic mixing bowl, and bamboo scoop. 

But what if you’re looking to recreate the perfect matcha latte at home? What if  your kitchen gadget drawer doesn’t include a bamboo whisk? Is it possible to make frothed milk without an expensive espresso machine? 

Those were the questions we asked in the Fresh City office , and since this is a company run by people who are passionate about food, we got some great tips for making matcha lattes at home that are just as good as those in high-end coffee shops. 

Blending is Key

Mixing the matcha powder fully is a must. If you skip mixing the matcha powder, you’ll get bitter clumps, or you’ll end up with a layer of unmixed matcha powder on the bottom of your cup. Matcha is expensive, don’t let it go to waste! 

Skip dragging out the counter blender, or the bullet blenders. We found that the matcha powder would often stick to the sides of the blender, and remain stubbornly unmixed. 

A bamboo matcha whisk works wonders on getting the matcha perfectly blended. But if you aren’t ready to invest in a bamboo matcha whisk and bowl yet, don’t worry, you can use a small metal whisk or even a fork to get the matcha blended. Start by adding a tablespoon of hot (75C) water to the matcha powder in your mug. Blend the matcha into the water until no clumps remain, and then add your frothed milk.

Getting the Froth

Unless you’re someone who keeps an espresso machine on their kitchen counter, frothing milk at home can be a challenge. Getting the fine tiny microbubbles that create the velvety texture is tricky. Again, blenders won’t help. Instead, heat up your milk to steaming (not boiling), and pour into a French press. Agitate the hot milk with the plunger until you start to see the foam build up. This will take a minute or two, and maybe longer if you’re working with alternative non-dairy milks. 

When It’s Time to Upgrade

If you’re starting your mornings off with a matcha latte, or getting through the daily 3pm slump with a matcha fix, then it might be time to finally get the right tools. Matcha whisks can be found online and in specialty tea stores from around $15 - $20. They speed up the process and make blending enjoyable. For making frothed milk, you can either go big and splurge on an espresso machine, or buy an electric milk frother that cost between $40 - $200. 

Matcha Latte Recipe

Ingredients:
~3 cups hot water
1 cup whole milk or oat milk 
1 teaspoon maple syrup (optional)
1/2 teaspoon ceremonial grade matcha

Shop the Recipe Here

Directions:

  • Start by preheating the mug. Heat up enough hot water to fill the mug, plus an extra half cup in a kettle. Pour the hot water into the mug and let sit for 2-3 minutes to warm up the vessel.
  • Heat up 1 cup milk in the microwave by heating in 30 seconds intervals, stopping to stir each time. You want to avoid boiling the milk, which will result in a scalded milk taste. Stop microwaving when steam is rising from the milk.
  • Pour the hot milk into a French press and push the plunger up and down several times until a layer of foam develops. 
  • Pour out the hot water from the mug. Scoop ½ teaspoon of matcha powder into the mug.
  • Add 1 Tablespoon of hot water (~75C) and mix with a small whisk or fork until all the clumps are gone. 
  • Pour the frothed milk into the matcha mix and enjoy!

 
*If you prefer your matcha latte sweetened, add a drizzle of maple syrup when frothing the milk.