Matcha Crème Brûlée Latte

Ceremonial Matcha Recipe

Matcha Crème Brûlée Latte

A latte that tastes like dessert — without becoming sugary. Silky ceremonial matcha, warm vanilla milk, and a thin crackly brûlée top that perfumes every sip.

Vanilla-luxe · Lightly sweet · Brûléed finish

The idea

Dessert aroma, clean matcha core

The “crème brûlée” feeling comes from aroma and texture — not a heavy syrup. We use vanilla, a tiny amount of sweetener, and a thin brûléed sugar cap (optional but iconic).

Keep the matcha vivid by whisking with water that’s hot, not boiling. Then pour in milk that’s warm and silky.

Ceremonial matcha Vanilla cloud Brûlée crack
Quick details
Yield 1 hot latte
Time 5–7 minutes
Sweetness Light
Signature Torch top
The essentials

Ingredients & Ratio

The brûlée top is optional — but it makes the whole drink smell like vanilla caramel. Keep it thin so the latte stays balanced.

Matcha base

2 g ceremonial matcha (≈ 1 tsp, heaped)
60 ml water at 75–80°C

Hot, not boiling — for a smooth, sweet matcha taste.

Vanilla milk

220–260 ml milk of choice
½ tsp vanilla
1–2 tsp honey/maple (optional)
Pinch of salt

The salt makes vanilla taste richer and matcha taste smoother.

Brûlée top (optional)

1–2 tsp sugar (thin layer)
Optional: a little foam on top (milk froth)

Keep the layer thin — it’s aroma + crack, not candy.

How to

The ritual steps

Whisk matcha, warm vanilla milk, then (optional) brûlée a thin sugar cap on top. Crack + sip.

1
Whisk matcha
Sift matcha into a bowl/cup. Add 60 ml water at 75–80°C. Whisk for 15–20 seconds until silky.
2
Warm vanilla milk
Heat milk until steaming (not boiling). Stir in vanilla, pinch of salt, and honey/maple if using. Froth lightly if you want a foam cap.
3
Combine
Pour matcha into your mug. Add vanilla milk slowly and stir gently to keep it smooth.
4
Brûlée the top (optional)
Spoon a thin foam layer (optional). Sprinkle 1–2 tsp sugar evenly on top. Torch until amber and crackly. Let set 20 seconds.
5
Crack + sip
Tap the top gently to crack, then sip through the caramel notes. Stir after a few sips if you want it fully blended.
Troubleshooting
Sugar sinks?
Add a thin foam layer first (even just 1–2 tbsp of froth). Sprinkle sugar evenly and torch immediately.
Matcha tastes bitter?
Lower whisking water temp to 75°C. Bitter usually means the water was too hot.
No torch?
Skip the brûlée and finish with a tiny pinch of brown sugar + extra vanilla. It won’t crack, but the aroma still feels “crème brûlée.”
Brûlée
A latte with a crackly crown

Vanilla warmth, ceremonial matcha, and a thin caramelized top — dessert aroma, clean matcha core.

Serving note Keep the sugar layer thin. The goal is aroma + crack — not a sugary latte.

Vanilla-luxe · Brûléed finish · Emerald calm.

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