Bian Matcha - Recipes
Hot Matcha Latte in 5 Minutes: The Beginner Recipe
Craving matcha but don't have time for a full ritual? Good news: a smooth, creamy hot matcha latte takes less than 5 minutes to make with what you already have in your kitchen. No ceramic bowl or bamboo whisk required.
This recipe is perfect if you're new to matcha or looking for a quick and healthy coffee alternative in the morning. The Ceremonial No.3 by Bian Matcha delivers a natural sweetness and umami depth that makes this latte seriously addictive, with no harsh bitterness.
Recipe card
Ingredients
- 1 tsp (2 g) Bian Matcha Ceremonial No.3
- 20 ml Hot water at 70-80°C (160-175°F) (never boiling)
- 200 ml Milk of your choice: oat, coconut or dairy
- 1 tsp Maple syrup (optional)
Why 70-80°C (160-175°F)? Boiling water burns the matcha and creates bitterness. Let your water cool for about 2 minutes after boiling. That's all it takes for a perfect result.
Instructions
- 1Prepare your matchaAdd 1 tsp of Ceremonial No.3 to your mini shaker (or a bowl). Add 20 ml of water at 70-80°C.
- 2Shake vigorouslyClose the shaker and shake energetically for 10-15 seconds until you get a smooth green foam. If using a whisk, use quick "W" motions in the bowl.
- 3Heat your milkHeat 200 ml of milk to about 60-65°C (140-150°F). Froth it with a milk frother if you want a creamier result.
- 4Assemble your lattePour the matcha into your cup, then gently add the hot milk. Add maple syrup if you'd like it sweeter.
- 5Enjoy immediatelyDrink it hot, within the first few minutes, to fully enjoy the aromas.
Bian Matcha tip: always dissolve your matcha in a small amount of water before adding milk. This step prevents clumps and gives you a smooth, silky texture.
Variations and customization
Once you've mastered the base, you can customize your matcha latte endlessly:
🌿 Vegan version
Use oat or coconut milk. Oat milk gives a creamy texture that pairs beautifully with ceremonial matcha.
🍂 Spiced version
Add a pinch of cinnamon or cardamom to your milk. Perfect for fall and winter.
🍦 Indulgent version
Swap maple syrup for vanilla syrup, and froth your milk generously.
🧊 Iced version
Make the matcha concentrate, let it cool for 2 minutes, then pour over ice with cold milk.
Recommended accessories
You don't need complicated equipment to make a great matcha latte. Here's what we recommend at Bian Matcha:
🥤Frequently asked questions
Can I make a matcha latte without a whisk or special equipment?
Yes, absolutely. The Bian Matcha mini shaker is designed exactly for that: a few seconds of shaking replaces the traditional whisk perfectly. You can also stir vigorously with a small spoon in a glass.
Why does my matcha taste bitter?
Bitterness almost always comes from water that's too hot. Boiling water burns the amino acids in matcha, especially L-theanine which gives it its natural sweetness. Let your water cool to 70-80°C (160-175°F) after boiling.
What milk should I use for a great matcha latte?
Oat milk is the top choice: its natural sweetness complements the grassy flavor of matcha without overpowering it. Coconut milk adds more richness. Avoid almond milk, as its acidity can affect the color of the matcha.
How much matcha should I use in a latte?
For a 200-250 ml serving of milk, 1 tsp (2 g) is ideal to start. If you want more flavor or energy, go up to 1.5 tsp.
Does a matcha latte contain caffeine?
Yes, but less than an espresso. One cup contains about 35-50 mg of caffeine, compared to 60-80 mg for an espresso. Combined with the L-theanine in matcha, this caffeine provides calm, steady energy without the coffee crash.
What is the difference between ceremonial and barista matcha?
Ceremonial matcha is designed to be enjoyed on its own or with very little milk: its flavor profile is delicate and floral. Barista matcha is formulated to hold up against milk, with a bolder flavor that pairs perfectly in richer, creamier recipes.
