Those who have been following me for a while know that I am a matcha latte addict (and just a matcha addict). When I lived in Japan, there was rarely a day that went by without me drinking a matcha latte. For three years, I practically tested all of Tokyo's matcha latte, established a ranking of my favorites and permanently banned certain cafés. Shu, my husband, assured me that I could write a guide entirely devoted to matcha latte!

My quest for a good matcha latte in Amsterdam

After our move to Amsterdam, I quickly started looking for a good matcha latte, but there was a lot of disappointments. I had to test about twenty matcha latte before I found a good one. My favorite is the one served by “TOKI” coffee, prepared according to the rules of the art. All the one I tried except this one, tasted a lot of things but definitely not matcha haha. Yes, I have to admit, I’m expecting the best and not less when it comes to matcha latte. The priority for me is that you have to be able to really taste the matcha: a little bitter, vegetal and refreshing. I think that in Europe, most cafés do not put enough matcha in their matcha latte and that's why we end up with a tasteless cup of... milk.

The choice of matcha

The quality and choice of matcha are obviously very important. There are many kinds of matcha, much like coffee beans. Some are more suitable for baking cakes, for example, others to be drunk as a simple tea or matcha latte. For the recipe that I am going to share with you, I used the ANATAE ceremonial matcha which was offered to me by the creator of the brand, Camille. It is an organic matcha, the leaves of which were harvested by hand in the Nishio region of Japan. The leaves richest in antioxidants (and the least bitter) have been chosen with care. They are then dried and crushed to make this delicious green powder. Great news, with the code "NOEMIEMEMORIES" you have 10% discount on ANATAE website!

The choice of milk

Then, I like it when the milk is smooth, creamy. So it's not about pouring milk directly into the cup but about frothing the milk using a machine. In cafes, watch how they prepare it. If they don't use a milk jug and frother like they would for a cappuccino, you can be pretty sure your matcha latte will be a fail. Personally, I only drink my matcha latte with oat milk. I find it much more digestible. For all milk-based drinks, oat milk is ideal because its flavor is not pronounced and it foams well. In the Netherlands they only use this organic oat milk specialized for "barista" which is found in all organic stores and basic supermarkets.

The equipment

We have invested around thirty euros in a milk frother. One of our best investments! Here is the model we have chosen. We are very happy with it. This winter we also used it a lot to prepare Chaï latte. There are much cheaper, manual ones, which do not heat milk but which can make it froth.

When I lived in Japan I bought a matcha whisk, called Chasen, which is used to vigorously mix the powder with very hot water and lather it. I also have a small bamboo spoon for dosing.

And finally, a pretty ceramic mug. For me, the container changes the whole tasting. We appreciate the matcha latte even more when it is served in a beautiful ceramic cup or bowl. My cup comes from the island of Kyushu in Japan. It was handmade and I am very attached to it.

And now, here is the recipe, which you will see is very simple once you have the right ingredients and equipment!

Recipe

1. In a cup or a bowl, pour half a teaspoon or a whole (depending on whether you really want to taste the matcha or keep a more subtle taste. But also according to the size of the cup in which you will drink your matcha ). I put two doses of my little bamboo spoon. If you’d like to add sugar, now’s the time. personally I never sugar my matcha latte to really be able to savor the raw taste of matcha.

2. Pour hot water (about 70/80 degrees) on the matcha powder. The equivalent of half the cup from which you will drink your matcha.

3. Whisk the mixture vigorously until it lathers. If you don't have a whisk, use a teaspoon. But the result will not be the same.

4. Pour the resulting mixture into your cup.

5. Heat, and if possible froth, your milk using a milk frother. Mine heats and foams at the same time in less than a minute. It’s super convenient. If you don't have one, use a saucepan.

6. Pour the creamy milk into your cup. Gently mix with a spoon. I like to finish by sprinkling a little matcha powder on top to amplify the taste and decorate. I do not yet master latte art unfortunately, so there is no nice drawing on my homemade latte matcha.

7. Enjoy!

I also posted a quick video to show you the different steps: