How to Make a Yogurt Cream Matcha Latte

Yogurt Cream Matcha Latte Recipe

Forget everything you knew about matcha lattes. This isn't milk—well, not mostly. This revolutionary method uses yogurt to create one of the creamiest, most indulgent matcha drinks you'll ever taste, with a complex flavor profile that's hard to describe but easy to love.

Ingredients

For the Cold-Whisked Matcha:

  • 4g (about 2 teaspoons) Ceremonial Grade Matcha
  • 120 ml (½ cup) of your choice of milk (dairy or plant-based)
  • 1 tablespoon simple syrup

For the Yogurt Cream Layer:

  • 3 tablespoons thick, vanilla yogurt (French-style or Greek yogurt recommended)
  • 2 tablespoons milk or milk alternative
  • 1 tablespoon simple syrup

Equipment

  • Matcha whisk
  • Milk frother

Instructions

  1. Prepare the Cold-Whisked Matcha: Combine the ceremonial grade matcha powder and the 120 ml of cold milk. Whisk vigorously until the matcha is fully dissolved and the mixture is smooth. Pro Tip: The goal is a foam/bubble-free mixture.
  2. Sweeten the Matcha: Add the 1 tablespoon of simple syrup to the cold-whisked matcha and whisk to combine. Set aside.
  3. Create the Yogurt Cream: In a separate container, combine the 3 tablespoons of yogurt, 2 tablespoons of milk, and 1 tablespoon of simple syrup.
  4. Froth the Yogurt Mixture: Use a milk frother to blend the yogurt mixture for 30 seconds to 1 minute, until it becomes super creamy.
  5. Assemble the Drink: Pour the yogurt cream over ice, then slowly pour the prepared cold-whisked matcha over the yogurt cream layer.
  6. Serve and Enjoy! Stir thoroughly before drinking to combine the rich, tangy-sweet yogurt with the rich, creamy cold-whisked matcha. The texture and unique flavor are truly out of this world!

Chef's Notes & Tips

  • Why Ceremonial Grade? A high-quality ceremonial grade matcha is recommended because its delicate, complex flavor can "taste through" the rich yogurt without being overpowered.
  • Yogurt is Key: For the creamiest results, use a thick, rich yogurt. French-style or full-fat Greek yogurt will provide the best texture and that signature "hint of tanginess."
  • Simple Syrup is ideal because it incorporates easily into cold liquids. You can make your own by dissolving equal parts sugar and hot water, then letting it cool.
  • The "Suspiciously Chunky" Note: If your yogurt is a bit chunky, don't worry! The frothing step should smooth it out perfectly.
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