A matcha latte is the most popular way to drink matcha outside of Japan. It’s forgiving, customizable, and a good entry point if you’re new to matcha.
What You’ll Need
- 1-2g matcha powder (about ½ to 1 teaspoon)
- 1oz (30ml) hot water
- 6-8oz milk of your choice
- Sweetener (optional)
- A way to mix (whisk, frother, or shaker)
Basic Method
Step 1: Make a Matcha Concentrate
- Sift matcha into a cup or small bowl
- Add 1oz of hot water (around 175°F / 80°C)
- Whisk until fully dissolved with no clumps
This concentrated “shot” is the base for your latte.
Step 2: Add Milk
Pour in 6-8oz of your preferred milk. You can use:
- Cold milk — For an iced latte, or a quick drink
- Steamed/frothed milk — For a hot latte with texture
- Room temperature milk — Somewhere in between
Step 3: Sweeten (Optional)
Add sweetener to taste. Popular options:
- Simple syrup (dissolves best)
- Honey
- Maple syrup
- Vanilla extract (a few drops)
Stir or froth to combine.
Hot Latte Method
For a proper hot matcha latte:
- Make your matcha concentrate as above
- Steam or heat your milk (not boiling)
- Pour the hot milk into the matcha
- Top with foam if desired
The key is not to overheat the milk — it should be warm to hot, but not scalding.
Iced Latte Method
For iced matcha:
- Make your matcha concentrate with hot water (the hot water is necessary to dissolve the powder)
- Fill a glass with ice
- Pour cold milk over the ice
- Add the matcha concentrate
- Stir
Some people pour the matcha last for a layered look. It tastes the same either way.
Which Milk Works Best
Any milk works. Here’s how they compare:
| Milk | Notes |
|---|---|
| Oat milk | Creamy, neutral, very popular for matcha |
| Whole dairy milk | Rich, traditional |
| Almond milk | Lighter, slightly nutty |
| Soy milk | Neutral, froths well |
| Coconut milk | Adds coconut flavor |
| Skim milk | Works, but thinner |
Oat milk has become the default at many coffee shops for matcha lattes. It froths well and doesn’t compete with the matcha flavor.
Which Matcha to Use
Use culinary grade or latte grade matcha for lattes. You don’t need ceremonial grade — the milk masks the subtle flavors you’re paying extra for.
Good latte matcha costs $15-25 for 30g. It should still be bright green and fresh, just not the top-tier stuff.
Tips for Better Lattes
- Always dissolve matcha in hot water first — Adding powder directly to cold milk = clumps
- Sift your matcha — Takes 10 seconds, prevents lumps
- Sweeten the matcha concentrate — Sweetener dissolves better in the hot water
- Don’t over-sweeten — You can always add more
Common Problems
Clumpy latte: You didn’t dissolve the matcha properly before adding milk. Always make a smooth paste first.
Bitter taste: Water was too hot, or matcha is stale. Or you just need more sweetener.
Weak flavor: Add more matcha. Start with 2g if 1g feels too light.