drinks•By Hiro

Heartwarming Matcha Latte

Name: Heartwarming Matcha Latte
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 g Ceremonial-grade matcha powder; 60 ml Hot water (for dissolving matcha); 240 ml Milk (whole milk or plant-based such as soy or oat); 12 g Sweetener of choice (granulated sugar, honey, or maple syrup); 2 ml Optional: vanilla extract; 0.5 g Matcha powder for dusting; 1 portion Bamboo whisk (chasen) or small milk frother; 1 portion Sifter

When the first cold wind comes through the trees in late autumn, my mind drifts to a small kitchen in the countryside where my grandmother would lift a steaming bowl of green tea to her lips and close her eyes with a soft smile. This Heartwarming Matcha Latte is a gentle adaptation of those memories. It is not a formal tea ceremony, but a quiet cup for a morning of intention or an evening of gentle unburdening. I make it for my family when we need warmth and a moment to breathe. Matcha holds a special place in Japanese taste because it carries umami, a roundness that fills the mouth and lingers like good company. With milk the texture becomes creamy and calming, and the slight bitterness of matcha balances with a touch of sweetener to create harmony. In Washoku we speak of shun, the seasonality of ingredients. In colder months, warming textures and comforting flavors are welcome. The vibrant green of matcha is a reminder of life even in quiet seasons. Please move slowly as you make this. Respect the powder by sifting it and respect the water by using the right temperature. We whisk not to rush, but to invite air and soft foam so the cup feels like a small offering. The ritual of preparing this latte can be a meditation. Notice the aroma, the sound of the whisk, the way steam curls from the milk. This recipe gives simple choices for dairy and plant-based milks and a few gentle variations for sweetness. I encourage you to treat each step with care. Good flavor takes time, so do not hurry the water or the whisking. When you sip, close your eyes for a moment. Let the warmth remind you of gratitude for small things.

Total time

10 min

Servings

Difficulty

easy

Prep

5 min

Cook

5 min

Market list

Ingredients

•2 g Ceremonial-grade matcha powder

•60 ml Hot water (for dissolving matcha)

•240 ml Milk (whole milk or plant-based such as soy or oat)

•12 g Sweetener of choice (granulated sugar, honey, or maple syrup)

•2 ml Optional: vanilla extract

•0.5 g Matcha powder for dusting

•1 portion Bamboo whisk (chasen) or small milk frother

•1 portion Sifter

Method

Instructions

Step 1

Warm your cup and tools by pouring a little hot water into the cup and into the whisk bowl if you use one. Swirl gently, then discard the warming water. This small act prepares the vessel and keeps the temperature even.

Step 2

Sift the matcha into a small bowl or the whisk bowl. Sifting removes clumps and respects the powder so it dissolves smoothly. Notice the bright green color when it falls like fine dust.

Step 3

Bring the water to a gentle temperature of about 80 degrees Celsius. We are looking for small wisps of steam, not a violent boil. Pour 60 ml of this water over the sifted matcha.

Step 4

Whisk the matcha with a bamboo whisk or small frother. Use short, rapid motions in a zigzag or 'M' shape until the surface becomes uniformly green with a fine layer of microfoam. Listen for a change in the sound as the powder dissolves and the foam forms.

Step 5

Heat the milk gently on low heat or steam it. We aim for a temperature between 60 and 65 degrees Celsius. Pay attention to the texture. For a creamy mouthfeel, create small, velvety bubbles rather than large froth. If using a stovetop, stir slowly and lift the pot occasionally to check the aroma.

Step 6

Sweeten the milk lightly while warm so the sweetener dissolves evenly. Add vanilla if using. Stir with reverence. Taste with patience and adjust a small amount if you prefer sweeter balance.

Step 7

Pour the warmed milk slowly into the whisked matcha. Pour from a low height to combine gently, then from a slightly higher point if you wish to create a thin layer of foam on top. Notice how the green ribbon flows and softens into the milk.

Step 8

Dust a small pinch of matcha on the foam for a finishing note. Sit quietly for a moment before drinking. Appreciate the aroma and the warmth as you lift the cup to your lips.

Kitchen whispers

✦Hiro's Notes on Harmony: Use ceremonial-grade matcha if you can. It has a cleaner, sweeter umami and takes milk beautifully. Culinary matcha will work but the flavor will be earthier.
✦Hiro's Notes on Harmony: Water temperature is important. Too hot and the matcha becomes bitter. Aim for roughly 80 degrees Celsius and allow boiling water to rest for a minute if needed.
✦Hiro's Notes on Harmony: Sift the matcha and whisk with a light, brisk motion. This helps create silky microfoam and prevents gritty pockets of powder.
✦Hiro's Notes on Harmony: For plant milks, oat or soy often froth and hold creaminess best. Warm them gently and avoid overheating which causes separation.

Nutritional glance (per serving)

200

Calories

8 g

Protein

24 g

Carbs

8 g

Fat

0 g

Fiber

Ichi-go ichi-e (One time, one meeting). This proverb reminds us that each encounter is unique and cannot be repeated exactly. The care you put into preparing this cup of matcha latte honors the moment you share with it. Drink slowly and let this warm offering hold you for a little while.

Tea letters

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