Every time I share my homemade matcha latte on Instagram, my DMs flood with the same question: “What’s the exact matcha powder : water : milk ratio you used?”

I decided to share my recipe because I was inspired by my recent staycation, where I made a conscious decision not to order matcha lattes, even though I craved them. I knew that very few places get it right, and I wasn’t about to waste my morning caffeine fix on something subpar. The first sip back home this morning, made exactly the way I like it? PURE BLISSSS. Now I’m sharing my foolproof ratio so you can get it right every time, too:) Hopefully you like it the way I like it though!

Prep Time: 3 minutes

Cook Time: 0 minutes

Serves: 1

Ingredients

1.5 tsp matcha powder (ceremonial grade for best results – WHAT I USE)
45 ml warm water (around 80°C — not boiling)
100 ml milk of your choice (dairy or non-dairy – WHAT I USE)
0.5 teaspoon honey (or to taste)

Method

If using bamboo whisk, submerging the whisk in water for a few minutes will help “warm up” the bristles for an easier whisk later (I skip this when I forget or have no time)
Add water into whisking bowl
Sift the matcha powder into your whisking bowl (I usually skip this because too many tools to wash and it takes away joy for me)
Whisk in a zig-zag or ‘w’ shape until smooth and frothy
Stir in the honey until fully dissolved
Heat or froth your milk depending on whether you want it hot or iced – I usually do this with my coffee machine’s steam wand, but I drink my lattes iced most of the time
Pour milk over the matcha, stir to combine, and enjoy immediately!~