Smooth, Frothy, and Perfectly Balanced
This version focuses on getting matcha right without the ceremony. A small amount of hot water blooms the powder — key for eliminating clumps — before blending it with warm milk, vanilla, honey, and a pinch of salt.
The salt isn’t traditional, but it softens bitterness and enhances the umami in good matcha. The blender creates stable foam without a whisk or steamer — a detail that makes it feel finished, not rushed.
Blender Hot Matcha Latte
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 teaspoon matcha powder (ceremonial or high-quality culinary grade)
2 tablespoons hot water (about 175°F / 80°C — not boiling)
1 cup milk of choice (dairy, oat, almond, or soy)
½ teaspoon vanilla extract
Pinch of salt
Optional pinch of cinnamon
Directions
- Bloom the matcha:
In a blender, add matcha powder and hot water. Blend for 10–15 seconds on low to fully dissolve and prevent clumping. - Add remaining ingredients:
Add warm milk, honey, vanilla, optional pinch of cinnamon and a pinch of salt. Blend on high for 20–30 seconds until smooth and frothy. - Serve hot:
Pour into your favorite mug and enjoy immediately.
Notes
- Tips for Smooth, Frothy, and Lightly Sweetened Matcha Latte:
Warm your milk before blending for the best temperature and foam.
Oat and soy milk create the creamiest texture.
For extra richness, add a splash of cream
