Fragrant with floral notes, this jasmine matcha latte is a delicious twist to a classic matcha latte! It’s so easy to make at home with only a handful of ingredients. Enjoy this refreshing latte iced or hot!
If you know me, you know I love matcha. There’s no shortage of matcha recipes on my blog from my earl grey matcha latte, matcha espresso, matcha strawberry latte, matcha overnight oats, matcha chia pudding, and more!
And as someone who loves her matcha, there’s nothing worse than a cafe overcharging for low-quality matcha. Recently, I saw a cafe that had a jasmine matcha, and curiosity got the best of me, and I went to order it. Unfortunately, it wasn’t very good, so I decided to make my own at home to make up for it!
Why You’ll Love This Recipe
- It’s super easy to make a matcha latte at home! It also costs much less to make at home than to purchase it from a cafe, especially when a single latte can sometimes run you $9.
- It’s easy to adapt. I personally love my matcha strong, so I can adjust the matcha to water ratio to get a stronger drink.
- You can easily make this hot or cold, depending on your mood and the weather. While I love an ice jasmine matcha latte, once the weather dips, I just want a cozy hot drink!
Ingredients You’ll Need
matcha powder — matcha is a finely grounded powdered green tea! Make sure to use a good quality matcha powder for the best results. I recommend using ceremonial grade matcha as it’s made with the premium, first harvest of the year. Ceremonial matcha has a deep green color and tastes much richer and more vibrant. Culinary-grade matcha may taste more bitter.
jasmine tea syrup — you can use a store-bought jasmine syrup, but I usually make my homemade version! It’s very easy to make your own, and I like to use syrup in other recipes, such as lattes or mocktails. Check out my post on how to make jasmine syrup for more details.
milk — I’m using whole milk, but you can also use a non-dairy alternative such as almond milk or oat milk, like in my oat milk matcha latte.
Tools For Making Homemade Matcha
matcha bowl (chawan) — You can use any bowl to whisk matcha, but I have a specific matcha bowl. If you use a regular bowl, ensure it has high walls to prevent spilling. A spout can make pouring easier.
bamboo whisk (chasen) and whisk stand — a whisk is essential for matcha as it will whisk out the clumps and make the matcha frothy. If you do not have a bamboo whisk, you can use a small kitchen whisk or an electric whisk for frothing milk. If you don’t have either, you can always add the matcha to a mason jar with the water and shake vigorously. The bamboo whisk should be soaked in warm water for a few minutes before using it to help soften up the bristles to prevent them from breaking when you use it. The whisk stand is there to help the bamboo whisk retain its shape as it dries. The whisk can become moldy or crack if not dried properly.
tea sifter — you’ll need a tea sifter (or any small sifter) to help remove any clumps from the matcha powder.
bamboo tea scoop or ladle — or a measuring spoon of sorts. You’ll need it to scoop the matcha and to push it through the sifter.
Homemade Jasmine Syrup
To make homemade jasmine syrup for this matcha latte, simply add 1½ cups of water, four jasmine tea bags, and 1 cup of sugar to a pot. Simmer, uncovered, for 10 to 15 minutes, making sure to stir until the sugar has completely dissolved. And just like that, you have homemade syrup!
How to Make a Jasmine Matcha Latte
- Using a fine-mesh strainer, sift the matcha into a small bowl.
- Add the hot water to the bowl and whisk the matcha vigorously in an M shape until the matcha is frothy and there are no clumps. Set aside.
- Add the jasmine simple syrup to your glass.
- Add the milk to the glass and stir to combine.
- Add the ice to the glass then top off the milk with the matcha. Stir to combine and enjoy!
Recipe Tips and Notes
- Matcha is technically tea leaves ground into a fine powder, so it will never completely dissolve in water. So, it’s normal to see some flecks of matcha in your drink.
- If you prefer a hot jasmine matcha latte, skip the ice and heat up your milk before adding the jasmine syrup. I use my Smeg to heat up my milk, but you can also bring it to a simmer on the stovetop.
- You can adjust the amount of water and milk added to the iced matcha latte depending on how creamy you prefer your latte.
- For good quality matcha, I like purchasing from Ippodo Tea. If you’re Canadian, Matsu Kaze Tea is a great alternative to order Japanese matcha without having to pay duties!
- Try my matcha ice cubes to keep your iced jasmine matcha latte from being diluted if your ice melts faster than you can sip!
How should I store my matcha?
To keep your matcha fresh, store it in a cool, dry location. However, if you prefer, you can also store it in the refrigerator. Just remember to bring it back to room temperature before using it.
High-quality matcha usually comes in a tin or a similar container that protects it from light and air, which can cause it to oxidize and lose its freshness. It’s best to avoid purchasing large amounts of matcha, as it will begin to deteriorate after being opened.
Jasmine Matcha Latte Recipe
Ingredients
- 1½ teaspoon matcha
- ½ cup hot water, 176°F (80°C)
- 1 to 2 tablespoons jasmine syrup, (see post)
- ¾ cup milk
- ice, optional
Instructions
- Using a fine-mesh strainer, sift the matcha into a small bowl. Add the hot water to the bowl and whisk the matcha vigorously in an M shape until the matcha is frothy and there are no clumps. Set aside.
- Add the jasmine simple syrup and milk to your glass. Stir to combine.
- Add the ice to the glass, then top off the milk with the matcha. Stir to combine and enjoy!
Nutrition Per Serving
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