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Keith Lee's Matcha

Keith Lee's Matcha Latte

A creamy, frothy matcha latte inspired by the viral Keith Lee recipe from La La Land Kind Café. This simple yet elegant drink combines high-quality matcha powder with your choice of milk for a smooth, balanced cup with natural sweetness.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 Serving
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1-2 teaspoons matcha powder preferably high-quality, ceremonial-grade
  • 2-3 tablespoons hot water not boiling; about 175°F/80°C
  • 1 cup milk of choice regular, oat, almond, or soy
  • 1-2 teaspoons honey or sweetener of choice agave, simple syrup, or maple syrup
  • as needed ice optional, if you prefer it iced
  • splash vanilla extract optional, for added flavor

Equipment

  • cocktail shaker or mason jar
  • measuring spoons

Method
 

  1. Sift the matcha powder using a small sifter or fine mesh strainer into a bowl or large mug. This prevents clumps and ensures a smooth, even blend.
  1. Pour in 2-3 tablespoons of hot water (not boiling—boiling water can make matcha taste bitter). The water should be hot enough to dissolve the powder but gentle enough to keep the flavor balanced.
  1. Use a traditional bamboo matcha whisk (chasen) or a small handheld milk frother to whisk the matcha and water vigorously until it's frothy and the powder is fully dissolved. Whisk in an 'M' or 'W' motion for best results.
  1. Drizzle in your honey or sweetener, and add a splash of vanilla extract if you're using it. Whisk or stir again to combine.
  1. Heat your milk (if enjoying hot matcha) until steaming but not boiling, or keep it cold for an iced matcha latte. Pour the milk slowly into your whisked matcha.
  1. If you're making an iced matcha, add ice cubes to a tall glass, pour the matcha over the ice, and give it a gentle stir.
  1. Taste your drink and adjust the sweetness or amount of milk as needed, since everyone's preferences differ.