Apple Matcha Latte

Bring cafe vibes home with this Apple Matcha Latte. Creamy oat milk, cozy apple syrup, and smooth matcha. It’s a fall drink that you’ll want to make again and again.

When my parents visited Japan, I asked them to buy me a few tins of ceremonial matcha powder. Luckily, they found some and brought me three tins! I was so excited to try them and used one to make this Apple Matcha Latte.

The idea came from a trip I took to Seattle in May. I stopped by Anchorhead Coffee and ordered an iced blueberry matcha. It was so refreshing. The mix of blueberry, matcha, and oat milk was perfect. I loved it so much that I went back the next day for another one. That drink inspired me to create a version with apple instead of blueberry.

I’m so proud of how this latte turned out! The balance of apple, sweetness, and matcha is just right. Rich, creamy, gently sweet, with a touch of bitterness and a hint of tartness at the end. So delicious. Bryan loves it too. One morning, he even asked for this instead of his regular coffee!

A Few Things to Focus On:

Matcha:
Matcha powder generally comes in two types: culinary grade and ceremonial grade. For baking, culinary grade works best, but for drinks, ceremonial grade is preferred. It’s smoother, less bitter, and doesn’t have that grassy taste.

Matcha quality and price can vary a lot, so try a few and find one that fits your taste. The one I used is from Uji, Japan, a gift from my parents during their trip. One thing to keep in mind: matcha oxidizes quickly, so once it’s opened, try to use it within a month for the best flavor and color.

When brewing matcha, use water around 80°C / 176°F. Water that’s too hot can scorch the matcha and bring out bitterness. To get the right temperature, simply boil the water, then let it cool for a few minutes before using.

Apple Syrup:
I made the syrup with fresh apple cider, sugar, cinnamon, and nutmeg. It’s mildly spiced, sweet, and a little tart. You can find the recipe here.

Oat Milk / Milk:
Oat milk is my top choice for this latte. It’s thick, creamy, and slightly sweet, which pairs beautifully with matcha and apple syrup. Whole milk works too, but it’s a bit lighter in texture.

Equipment:
To make matcha properly, you’ll need a whisk and a bowl. Regular ones will do, but if you want to go the traditional route, try a bamboo whisk (chasen) and a matcha bowl (chawan). I found mine in Little Tokyo in Los Angeles, but they’re easy to find online as well.

This latte is so much fun to make and the flavor combination is cozy and unexpected. I can’t wait to experiment with other matcha powders next. It’s the perfect fall drink, and I hope you’ll give it a try!

Print Pin

Apple Matcha Latte

Course Drink

Cuisine Fusion, Japanese

Keyword apple syrup, breakfast, drink, fall recipe, matcha, matcha latte, oat milk, tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 people

Author Lokness

Ingredients

• 1½ teaspoons ceremonial grade matcha powder
• 2 tablespoons hot water (80˚C/176˚F)
• 3 – 5 tablespoons apple syrup
• 8 – 10 Ice cubes
• ⅔ cup oat milk (or whole milk)

Instructions

• In a medium bowl or chawan, add matcha powder. Add 2 tablespoons hot water (80˚C/176˚F). Whisk until matcha powder has dissolved and a little bit foamy.
• In a serving glass, add enough ice to fill about ⅔ full. Add 3 tablespoons apple syrup. Pour in ⅔ cup oat milk (or milk). Top with the whisked matcha. Stir and taste. Adjust with more syrup if needed. Serve immediately.

Notes

1. Matcha powder that I used is from Uji, Japan. It’s Matsu from Shohokuen. It’s about US$25. The flavor is little sweet, slightly bitter, smooth and aromatic. 
2. There are many matcha powder in the market. Each one tastes different. I haven’t tried any of these, but I have read good things about them. One of the best brands is Ippodo Tea from Japan. Their Sayaka matcha is pricey but high quality. Some other brands are like Jade Leaf and Nami Matcha. 
3. When making matcha, use water that is hot (80˚C/176˚F), but not boiling. Boil water to full boiling and set aside to cool slightly before use. Boiling water can burn the matcha and make it extra bitter. 
4. For the milk, I tried both oat milk and whole milk. I found oat milk has a thicker and creamier texture, which pairs well with strong matcha and flavorful apple syrup. Regular milk is a bit thin and doesn’t stand up as well to those strong flavors.
5. I used 4 tablespoons syrup in my latte with oat milk. If I’m using whole milk, I used about 3 tablespoons.