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Cool-toned background and a marble coaster below a clear glass filled with a shot of bright green matcha and white milk foam.

Matcha Macchiato

This matcha macchiato has a concentrated dose of almost too bitter matcha, but a little sweetness and a mound of milk foam on top balances everything out.
Course Drinks
Cuisine Italian, Japanese
Keyword egg-free, gluten-free, green tea, macchiato, matcha, non-alcoholic, nut-free, tea, vegetarian
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 person
Calories 113 kcal

Ingredients

  • 1 teaspoon matcha
  • ⅓ cup hot water
  • ½ tablespoon honey
  • 1 pinch kosher salt
  • ½ cup milk

Instructions

  1. In a medium bowl or cup, whisk together the matcha and hot water until the matcha is completely dissolved. Mix in the honey and salt until combined.
  2. Heat up the milk until hot to the touch. I like using the microwave because it’s quick, but if you have a milk steamer or prefer to do it over the stove, that’s fine too.
  3. Either use a whisk or your preferred milk frothing apparatus and froth the milk until you see the milk almost triple in volume, about 1 minute. It should hold a firm foam. I place the whisk in the cup of milk, then roll the handle between my palms until I’m satisfied with the volume of foam I have.

Recipe Video

Recipe Notes

You can use any kind of milk you’d like. I’ve only tried this with whole milk and soy milk, so the foam might be a little thinner and less stable if you use another kind of milk, but it will still be delicious!