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Matcha Coffee

A smooth fusion of earthy matcha powder and rich espresso topped with creamy froth, ready in just five minutes for a café-quality morning boost.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: Fusion, Italian, Japanese
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 teaspoon matcha powder sifted
  • 3 tablespoons hot water 160 to 170°F
  • 2 ounces espresso double shot, freshly brewed
  • 4 ounces whole milk or milk alternative steamed or frothed
  • 1/2 teaspoon honey or maple syrup adjust to taste
  • Pinch of sea salt optional

Equipment

  • Matcha whisk or small wire whisk
  • small bowl
  • Espresso machine or strong coffee maker
  • Milk frother or steam wand
  • Tall glass or coffee mug
  • Kettle
  • Measuring spoon
  • Spoon for stirring

Method
 

  1. Sift the matcha powder into a small bowl to break up clumps, about 30 seconds.
  2. Heat water in a kettle and let it cool to 160–170°F, or boil then rest for 2 minutes.
  3. Pour 3 tablespoons of the hot water into the bowl with matcha powder.
  4. Whisk the matcha and water together in quick circular motions for 30 seconds until a smooth, frothy paste forms.
  5. Brew a 2-ounce double shot of espresso using your espresso machine or brew 2 ounces of strong coffee.
  6. Pour the matcha paste into your serving mug and slowly add the espresso while stirring gently to combine.
  7. Steam or froth 4 ounces of milk to about 150°F using a milk frother or steam wand, about 1–2 minutes.
  8. Stir the honey or maple syrup into the matcha-espresso mixture until dissolved.
  9. Pour the steamed milk into the mug, holding back the foam with a spoon, then top with foam and add a pinch of sea salt if desired.
  10. Serve immediately and enjoy the layered, creamy matcha coffee.

Notes

Adjust sweetness and milk type to your preference; for an iced version, pour over ice and use cold milk.