Matcha Cappuccino (Earthy, Frothy, and Completely Addictive)
A matcha cappuccino is what happens when Japanese tea culture meets Italian coffee culture, and it is absolutely delicious. The earthy depth of matcha pairs surprisingly well with the bold character of espresso, and thick milk foam ties everything together beautifully.
Ingredients
- 1 tsp matcha powder
- 30ml hot water at 80 °C
- 1 shot espresso (optional)
- 150ml whole milk or oat milk
- 1 tsp sweetener
How to Make It
- Sift matcha into a small bowl. Add hot water and whisk until completely smooth.
- Pull an espresso shot if using. Pour into the bottom of a cappuccino cup.
- Pour matcha concentrate over the espresso and stir gently.
- Steam and froth milk until you have a thick, velvety microfoam.
- Pour just a small amount of frothed milk into the cup to fill it halfway.
- Spoon the thick foam on top generously.
- Dust with a pinch of matcha powder and serve immediately.
What You’ll Need:
Jade Leaf Matcha Organic Culinary Grade Matcha Powder
Zulay Handheld Milk Frother
Tips
- For a pure matcha cappuccino with no espresso, simply double the matcha dose
- Use full-fat milk for the thickest, creamiest foam
- Serve in a clear glass to show off the beautiful green layers
Frequently Asked Questions:
Does a matcha cappuccino have caffeine?
Yes. Matcha naturally contains caffeine. A matcha-only cappuccino has about the same caffeine as a regular green tea.
What milk is best for frothing?
Whole dairy milk and oat milk both froth excellently. Oat milk produces a stable, creamy foam.
