The right plant milk can make or break a matcha latte. Here’s how each option performs with matcha’s unique flavor profile.
Quick Comparison
| Milk | Flavor Match | Frothing | Nutrition | Best For |
|---|---|---|---|---|
| Oat | Excellent | Excellent | High carbs, low protein | Everyday lattes |
| Soy | Good | Good | High protein | Protein seekers |
| Almond | Fair | Fair | Low calorie | Light drinks |
| Coconut | Moderate | Poor | High fat | Rich, tropical twist |
| Cashew | Good | Good | Moderate fat | Creamy texture |
Oat Milk
Oat milk has become the default choice for matcha lattes, and for good reason.
Pros
- Natural sweetness complements matcha without added sugar
- Excellent frothing — especially barista editions
- Creamy texture creates satisfying mouthfeel
- Neutral-to-malty flavor doesn’t compete with matcha
- Widely available in cafés and grocery stores
Cons
- Higher carbohydrates than other plant milks
- Lower protein than soy or dairy
- Can overpower subtle matcha if you use too much
- Not suitable for those avoiding gluten (some brands use gluten-containing oats)
Best Brands
Oatly Barista Edition is the industry standard. Other good options include Minor Figures, Califia Farms Barista Blend, and Planet Oat Extra Creamy.
Verdict
If you’re only buying one plant milk for matcha, make it oat milk in a barista formulation.
Soy Milk
The original plant milk still holds up well for matcha.
Pros
- High protein (7-9g per cup vs 1-3g for most alternatives)
- Creamy texture without excessive fat
- Sustainable production compared to nut milks
- Affordable and widely available
- Froths reasonably well with practice
Cons
- Can curdle in acidic or very hot liquids
- Beany flavor some people detect
- Allergen for some people
- Flavor integration varies — some find it enhances grassiness
Best Brands
Bonsoy is the gold standard for frothing. Silk Organic and Westsoy unsweetened also perform well.
Verdict
A solid choice for protein-focused drinkers and those who want consistent performance.
Almond Milk
Light and nutty, but comes with tradeoffs.
Pros
- Low calorie (30-60 per cup unsweetened)
- Nutty notes can complement matcha’s earthiness
- Light texture for those who want less richness
- Widely available in multiple formulations
Cons
- Thin consistency — not as creamy as oat or soy
- Poor frothing in regular versions
- Nutty flavor can overpower matcha’s subtlety
- Environmental concerns about water usage
- Separation in hot drinks if not using barista blend
Best Brands
Califia Farms Barista Blend Almond, Blue Diamond Almond Breeze Barista, or any “barista” formulation.
Verdict
Works in a pinch but not ideal. If you prefer almond, commit to barista versions.
Coconut Milk
Rich and tropical, but polarizing with matcha.
Pros
- Rich, creamy texture from higher fat content
- Distinct tropical flavor some people love
- Dairy-free creaminess closest to whole milk
- Good for cooking matcha desserts
Cons
- Coconut flavor dominates — matcha becomes a background note
- Poor frothing in most formulations
- Separates easily in hot drinks
- Not for everyone — love it or hate it flavor profile
Best Brands
Thai Kitchen Coconut Cream (not for drinking straight), Califia Farms Barista Blend Coconut, or Nutpods.
Verdict
Only recommended if you actively want coconut flavor. Otherwise, it masks what makes matcha special.
Cashew Milk
An underrated middle ground.
Pros
- Naturally creamy without added thickeners
- Mild, neutral flavor lets matcha shine
- Good frothing in barista versions
- Smooth texture blends well
Cons
- Less widely available than oat or almond
- Higher fat than some alternatives
- Nut allergy concern
- Price often higher than other options
Best Brands
Silk Cashew, Elmhurst, or Forager Project Cashewmilk.
Verdict
Worth trying if oat milk’s sweetness feels like too much.
Other Options
Hemp milk — Earthy, grassy flavor that can clash with matcha. Poor frothing.
Rice milk — Very thin, watery. Better for cooking than drinking.
Pea milk (Ripple) — High protein, neutral flavor, froths decently. Worth considering if you want protein without soy.
Macadamia milk — Creamy and mild but expensive and hard to find.
Frothing Tips
Regardless of which milk you choose:
- Use barista editions — They contain added oils or stabilizers for better texture and steam
- Temperature matters — Heat to 60-65°C (140-150°F) for best frothing
- Fresh milk froths better — Don’t use milk that’s been open for a week
- Whisk your matcha first — Make a smooth paste with hot water before adding milk
- Pour gently — Slow pouring creates better integration
Flavor Pairing Guidance
| If you want… | Choose… |
|---|---|
| Sweet, balanced latte | Oat milk |
| Protein without sweetness | Soy milk |
| Light, low-calorie drink | Almond milk (barista) |
| Maximum creaminess | Coconut cream + another milk |
| Matcha flavor to shine | Cashew or unsweetened oat |
The Honest Take
For most people, oat milk barista edition delivers the best matcha latte experience. It’s not perfect for every goal (high carbs, lower protein), but it froths well, tastes great, and lets matcha’s character come through.
If oat doesn’t work for you — dietary restrictions, flavor preferences, availability — soy or cashew are your next best options.