Ingredients
- 2 g plain matcha
- 60 ml warm water, around 70–80°C
- 180 ml milk or unsweetened plant-based milk
Method
- Sift the matcha into a bowl.
- Add the warm water and whisk briskly until evenly dispersed.
- Warm the milk gently without boiling, or use it cold for an iced variation.
- Combine with the matcha concentrate, stir and serve.
Make it your own
This is a general plain-matcha recipe. Adjust the powder to taste and follow its product label. Milk choices affect sweetness and texture.
Ingredient & allergen notes
Contains caffeine. Check milk and plant-milk allergens.
An original editorial recipe suggestion. The image illustrates a serving; your result may look different.
Adjust the latte in a useful order
Make the tea concentrate evenly before adjusting the milk. If the finished drink is too strong, add a little more milk or water and record the change. If it is weak, change the powder amount in a fresh preparation rather than dropping extra dry powder into the finished cup. This keeps texture and strength easier to compare.
For an iced version, use cold milk and ice after the concentrate has cooled slightly. Include the ice amount in your notes because melting changes dilution. A milk alternative can change flavour and foam, so use the same one when comparing two tea preparations.
Scale with the full preparation in mind
The serving selector changes ingredient amounts for one, two or four servings. It does not automatically change pan size, blending capacity or any cooking instruction. When scaling, use an appropriately sized vessel and keep the method easy to control. Separate small preparations can be easier to make evenly than one crowded container.
The published recipe and its structured data describe the base one-serving version. If you make a variation, record it as your own adjustment. Do not copy a nutritional value from a different milk, fruit or ingredient into the finished recipe; exact nutrition needs information for the actual components and quantities.
A simple recipe card for your next serving
Write down the ingredient brands or forms, the quantities you used, the mixing tool and any changes to the method. Add one short observation about texture or taste. Keep the picture as serving inspiration, while the ingredient record tells you what was actually made.
For a serving team, add the full allergen information and identify which ingredients contain tea. Keep the recipe record available when milk or another component changes. This turns a visually attractive serving into a routine that another person can repeat and describe accurately.