Matcha latte: the homemade recipe, hot or iced

The matcha latte has become the green drink of choice in cafés: Japanese green tea powder whisked in a little hot water, topped with frothy milk, served hot or iced. Its colour draws you in, but it's the flavour that keeps you coming back: vegetal, smooth, gently sweetened by the milk, with a creamy texture. A classic matcha latte is made with dairy or plant-based milk, whichever you prefer. The homemade matcha latte recipe comes down to three gestures and two minutes, provided you know the right ratios and the right temperature. Here's the method, the variations, and the mistakes to avoid.

Matcha: a green tea you drink whole

Matcha is a Japanese green tea ground into a very fine powder using a stone mill — the same powder used in baking and pastry. The leaves are shade-grown for several weeks before harvest, which gives them their intense colour and that smooth, almost sweet flavour the Japanese call umami. Unlike brewed tea, the leaves are never removed: you drink the whole powder suspended in the liquid. That's what gives it its colour, its texture and its fuller flavour.

Traditional matcha is prepared with water, whisked in a bowl with a bamboo whisk called a chasen. The matcha latte is its softer counterpart: the same powder, the same foam, but with milk replacing part of the water. It was born in the cafés of Kyoto and Tokyo before taking the rest of the world by storm.

Which matcha for a latte?

A good-quality matcha makes all the difference. Look at the colour: a vivid, almost electric green signals young shade-grown leaves and a fresh powder. An olive or yellowish green is a sign of bitterness to come. Ceremonial grade is the finest and the smoothest, and works beautifully in a latte if you enjoy the flavour of tea itself. Culinary grade is slightly fuller-bodied, designed to be mixed with milk, and holds up better with added sweetness. Our selection of organic matchas covers both uses.

Then there's the milk. Whole milk gives a dense foam and a rounded flavour. Oat milk is the best plant-based option for matcha: it froths well and doesn't overpower the tea. Almond milk is more discreet, soy milk slightly thicker, coconut milk more indulgent. Avoid heavily sweetened milks, which tend to drown out the vegetal notes.

Hot matcha latte recipe

Ingredients for one cup

• 1 level teaspoon of matcha, about 1.5 to 2 grams
• 30 ml of hot water, at 75–80 °C (167–176 °F), never boiling
• 200 ml of milk, whole or oat
• 1 teaspoon of maple syrup, honey or sugar, optional

Method

1. Sift the matcha into a bowl or large cup through a fine-mesh strainer. This is the step everyone skips — and the one that prevents lumps.
2. Pour the hot water over the powder and whisk briskly in a W or M motion until you have a smooth, frothy paste. A bamboo chasen is the ideal tool; a small electric milk frother works very well too.
3. Heat the milk without bringing it to a boil, aiming for around 60 °C (140 °F), and froth it.
4. Pour the milk over the matcha, sweeten if you like, and serve. A dusting of matcha over the foam finishes the presentation beautifully.

Iced matcha latte

The iced matcha latte is the most photographed version, and the simplest: a refreshing drink ready in two minutes. Whisk the matcha in 30 ml of hot water, just as you would for the hot version. Fill a tall glass with ice, pour in 200 ml of cold milk, then pour the matcha over the top: it forms a green layer that swirls in as you stir. Sweeten with a syrup rather than sugar, which won't dissolve in the cold. For an indulgent twist, add a spoonful of vanilla syrup and use oat milk.

Variations worth trying

Matcha pairs beautifully with many gentle flavours. Vanilla matcha latte is the smoothest; strawberry matcha latte, more fruity, is a favourite with children; chocolate hazelnut matcha leans into afternoon-treat territory. These blends are available ready-measured, with the tea powder already dosed: the vanilla matcha latte, the strawberry matcha latte and the chocolate hazelnut matcha latte are all made in exactly the same way as a plain matcha. For an autumnal drink, matcha also pairs well with the spices of a pumpkin spice latte, and spice lovers may also enjoy a chai latte.

Useful equipment

Nothing is strictly essential, but three items make the process easier and more enjoyable: a matcha bowl, wide and flat-bottomed, for whisking without splashing; a bamboo chasen whisk, whose fine tines create a tight, even foam; and a small sieve for sifting. Our matcha kit guide covers each piece of equipment in detail. If you don't have these, a bowl, a battery-powered frother and a tea strainer will do the job well.

Mistakes that ruin a matcha latte

• Boiling water: it scorches the powder and makes the tea bitter. Keep it between 75 and 80 °C (167–176 °F).
• Adding the powder directly to the milk: lumps are guaranteed. Always whisk it first in a small amount of water.
• Too much matcha: one level teaspoon is enough. Beyond that, bitterness takes over.
• Old matcha: opened for months, it loses its colour and flavour. Store it in a cool place, tightly sealed, and use it within two months.
• Over-sweetening: a good matcha is naturally mellow. Taste it before you add anything.

Frequently asked questions

How much matcha goes into a latte?
One level teaspoon, around 1.5 to 2 grams, for 200 ml of milk. That's the ratio used in Japanese cafés; you can go up to two teaspoons for a more pronounced flavour.

Does a matcha latte contain caffeine?
Yes, as with all green teas, and slightly more than a brewed cup since you're drinking the whole leaf. Think of it as roughly equivalent to a strong black tea, less than an espresso.

Why is my matcha latte bitter?
Three likely causes: water that's too hot, a low-quality or old culinary-grade powder, or too generous a dose. A bright green matcha, whisked at 75 °C with one level teaspoon, shouldn't be bitter at all.

Can I make a matcha latte without a bamboo whisk?
Yes. A small electric frother, a shaker, or a sealed jar shaken with the hot water will all give you a smooth paste. Sifting remains the key step.

Which plant-based milk works best with matcha?
Oat milk, for its foam and its neutral flavour. Almond milk works well too. Coconut milk makes for a richer, more indulgent version with a more assertive taste.