Matcha/Hojicha Latte Recipe
Base:
- 5g Matcha/Hojicha Powder
- 20ml water
- 30ml Fresh/Oat milk
Cup:
- Ice (Optional)
- 120ml Fresh/Oat milk
- Sugar Syrup (Optional)
Check out our full tutorial on the instagram post below!
Read first! ♡︎
As with every lattè, milk is a major ingredient! Therefore, your choice of milk can be the difference between an average matcha, and the best you've ever had! For best results, we recommend using Fresh Milk for Matcha and Oatside oatmilk for Hojicha!
If you’re using dry sugar instead of a syrup, you should add it during Step 1 of making a matcha lattè.
Sweetness here is optional, but when done right, it brings out flavour without overpowering the matcha’s character.
Sugar Syrup recommendation: Matcha (13-18ml), Hojicha (10-15ml)
Tip: Adding sugar syrup directly into the milk enhances the visual contrast between the milk and the matcha base.
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⭐️ Now lets start!
Step 1
Begin by measuring 5 grams of matcha powder into a bowl. The colour should be vibrant green with a fresh aroma. Add 20 ml of hot water (70–80°C), or warm water gently over the matcha.
Step 2
Using a whisk, mix slowly at first, pressing down any clumps. As the powder absorbs the water, it thickens into a smooth, glossy paste. This step is crucial: a well-made paste means no grainy texture later.
Step 3
Once smooth, add 30 ml of milk directly into the bowl. Gently combine the paste and milk. Now a lil workout! Whisk rapidly! quick, energetic movements in a 'W' motion. The mixture lightens in colour and becomes silky, almost velvety. This is your matcha base, concentrated and full of flavour!
Step 4
Take a tall glass and fill it generously with ice. The ice isn’t just for temperature. It adds structure and contrasts the layers for an insta-worthy matcha.
Pour 120 ml of fresh milk over the ice.
Now, slowly pour the matcha base into the glass and enjoy!
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