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Le Chaudron recipe
Thé matcha latte
Matcha latte
⏱ 5 minServes 2Easy185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4 gceremonial-grade matcha
60 ml (¼ cup)filtered water at 70°C / 160°F
200 ml (¾ cup)whole milk or oat milk
1 tspacacia honey
1 pinchvanilla powderoptional
- 4 g ceremonial-grade matcha
- 60 ml (¼ cup) filtered water at 70°C / 160°F
- 200 ml (¾ cup) whole milk or oat milk
- 1 tsp acacia honey
- 1 pinch vanilla powder optional
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sift the matcha into the chawan bowl to avoid lumps.
- Heat the water to exactly 70°C (160°F); never boiling, or it scorches the matcha and turns it bitter.
- Pour the 70°C (160°F) water over the matcha and whisk briskly in a W motion with the chasen for 30 seconds.
- The foam should be light and bright green. Set aside while you heat the milk.
- Heat the milk with the honey in the frother to 60°C (140°F) without boiling.
- Pour the matcha into a warmed mug, then gently pour the frothed milk over it.
- Finish with a pinch of vanilla powder on the foam, if you like.
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