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Matcha Coffee

This fusion beverage combines ceremonial-grade matcha with rich espresso and creamy milk for a smooth, energizing drink.
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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 (Japanese and Western)
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 teaspoon ceremonial-grade matcha powder
  • 3 ounces hot water between 160 and 170 degrees Fahrenheit
  • 1 shot espresso or 1 ounce strong brewed coffee
  • 6 ounces milk of choice dairy, oat, or almond
  • 1/2 teaspoon honey or agave nectar optional, to taste
  • Pinch of sea salt optional, brings out matcha flavor

Equipment

  • Electric kettle or stovetop kettle
  • Matcha whisk (bamboo chasen) or small whisk
  • Small bowl or matcha bowl (chawan)
  • Measuring spoons
  • Mug or cup
  • Espresso machine or strong brewed coffee
  • Milk frother (optional)
  • Thermometer (optional)

Method
 

  1. Heat water and let it cool to 160–170°F.
  2. Measure 1 teaspoon matcha powder into a small bowl.
  3. Add 1 ounce of hot water to the matcha to form a smooth paste.
  4. Whisk the matcha paste in an M or W motion for about 30 seconds until frothy.
  5. Add the remaining 2 ounces of hot water and stir gently.
  6. Pull a shot of espresso or brew 1 ounce of strong coffee.
  7. Warm and froth 6 ounces of milk using a frother or steam wand.
  8. Pour the matcha base into a mug, add espresso, then top with frothed milk.
  9. Stir in honey or agave and a pinch of sea salt to taste.

Notes

Serve immediately for best texture; matcha and espresso may separate if left to sit.