Japanese · drink

Frothy Matcha Latte (Hot or Iced)

Name: Frothy Matcha Latte (Hot or Iced)
Total time: 5 min
Cuisine: Japanese
Ingredients: 2 tsp (5 g) matcha powder (pure, unsweetened green tea); 3 tbsp hot water (80–85 °C); 200 ml milk (or oat milk); ½ tbsp sugar or honey (optional); ¼ tsp vanilla extract (optional)

Frothy Matcha Latte (Hot or Iced) — from Honest Food Talks's cooking video

Watch how it’s made · 3:57

Video by Honest Food Talks on YouTube · Open on YouTube

5 minMakes 1 × 1 mug (250 ml)143 kcal a portion

Vegan if you leave out the milk
Vegetarian
Gluten-free ingredients
Dairy-free if you leave out the milk
Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

Made with pure, unsweetened matcha, it has no added sugar unless you add the optional ½ tbsp (6 g). With dairy milk it gives about 8 g of protein, a fifth of a day's calcium and over a third of a day's vitamin B12.

Printable PDFA4

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Ingredients 5

2 tsp (5 g) matcha powder (pure, unsweetened green tea)
3 tbsp hot water (80–85 °C)
200 ml milk (or oat milk)
½ tbsp sugar or honey (optional)
¼ tsp vanilla extract (optional)

Method

Tap a time to watch that step in the video.

Sift 2 tsp (5 g) matcha into a mug or bowl so it mixes smoothly. Add the sugar and vanilla now if you're using them. 1:38
Pour in 3 tbsp water heated to 80–85 °C (not boiling) and whisk with a milk frother, bamboo whisk or small whisk for 15–20 seconds until there are no clumps and it looks foamy. 1:52
Warm 200 ml milk to about 50 °C in the microwave or a pan, then whisk or froth it until silky. 2:26
Pour the matcha into your cup first, then slowly pour in the frothed milk. 2:38

Tip. Iced: shake the matcha and hot water in a sealed jar for 30 seconds, then pour over ice and cold milk. Use 1 tsp more matcha for a stronger taste. Soy or almond milk also work; oat milk froths best.

The method is a summary in our words — the video shows every step.

One portion, 1 mug (250 ml), gives you 1 of 1

Energy143 kcal600 kJ

Protein8 g16% of a day

Fibre1.9 g7% of a day

Carbohydrate18 g16 g net · 16 g sugars7% of a day

Fat4.2 g2.4 g saturated5% of a day

Sodium90 mg4% of a day

Where the energy comes from one serve

Net carbs 48%
Protein 24%
Fat 28%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Vitamins & minerals % of a day, one serve · tap for more

Vitamin B12 High42%

1 µg a serve, mostly from milk (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Calcium High20%

263 mg a serve, mostly from milk (91%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin A Source19%

173 µg a serve, mostly from milk (68%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Folate Source18%

70 µg a serve, mostly from matcha powder (86%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin D Source12%

2.4 µg a serve, mostly from milk (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin E Source10%

1.5 mg a serve, mostly from matcha powder (96%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Show the other 9

Potassium9%

410 mg a serve, mostly from milk (73%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Zinc9%

1 mg a serve, mostly from milk (83%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Selenium9%

5 µg a serve, mostly from milk (100%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Magnesium8%

32 mg a serve, mostly from milk (68%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Iron6%

1 mg a serve, mostly from matcha powder (99%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin B66%

0.1 mg a serve, mostly from milk (73%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin C4%

3.4 mg a serve, mostly from matcha powder (88%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Omega-31%

0 g a serve, mostly from milk (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin K0%

0.4 µg a serve, mostly from milk (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by Honest Food Talks; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.