Why You’ll Love This Recipe

I love making a Matcha Latte at home because it takes only a few minutes and lets me control everything from the strength of the matcha to the amount of sweetness.

I also don’t need complicated equipment. A traditional bamboo matcha whisk works beautifully, but I can also use a handheld milk frother or small whisk. Once I learn how to dissolve the matcha properly, I get a smooth, café-style drink whenever I want one.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 teaspoon matcha powder
2 tablespoons hot water, about 175°F (80°C)
1 cup milk
1–2 teaspoons honey or maple syrup, optional
1/4 teaspoon vanilla extract, optional

Directions

1. Sift the Matcha

I sift the matcha powder into a small bowl or mug using a fine-mesh strainer. I find this simple step makes a noticeable difference because it prevents stubborn clumps from forming in my latte.

2. Add the Hot Water

I pour the hot water over the sifted matcha. I avoid using boiling water because excessively hot water can make my matcha taste more bitter.

3. Whisk the Matcha

I whisk the matcha and water vigorously until smooth and slightly frothy. When I use a bamboo whisk, I move it quickly back and forth in a loose zigzag motion rather than stirring in circles.

I can also use a handheld milk frother when I want a quick and easy alternative.

4. Heat the Milk

I warm the milk in a small saucepan over medium-low heat until steaming but not boiling. I add honey, maple syrup, or vanilla at this stage when I want a sweeter latte.

I froth the warm milk until it becomes light and foamy.

5. Assemble the Matcha Latte

I pour the prepared matcha into my serving mug and slowly add the warm milk. I spoon the remaining foam over the top and give everything a gentle stir before drinking.

Servings and Timing

This Matcha Latte recipe makes 1 serving.

I need approximately 2–3 minutes to prepare the ingredients and another 3–5 minutes to whisk the matcha and heat the milk. My total preparation time is about 5–8 minutes.

Variations

For an Iced Matcha Latte, I prepare the matcha with hot water as usual. I fill a glass with ice, add cold milk, and pour the matcha mixture over the top. I stir everything together just before drinking.

When I want a dairy-free Matcha Latte, I use oat, almond, soy, or coconut milk. I particularly like oat milk when I want a creamy consistency and relatively neutral flavor.

For a Vanilla Matcha Latte, I add vanilla extract or vanilla syrup. When I want a sweeter café-style drink, I increase the sweetener according to my preference.

I can also make a Strawberry Matcha Latte by adding strawberry purée or strawberry syrup to the bottom of my glass before adding milk and matcha. The layers make the drink especially attractive when I serve it iced.

Storage/Reheating

I think a Matcha Latte tastes best immediately after I prepare it because the matcha can settle and the milk foam gradually disappears.

If I have leftovers, I store them in a covered container in the refrigerator for up to 24 hours. I stir or shake the drink thoroughly before serving because some matcha naturally settles at the bottom.

For reheating, I gently warm my latte in a saucepan over low heat without allowing it to boil. I can froth it again before serving if I want to restore some of its creamy texture.

For an iced latte, I simply stir the refrigerated mixture well and pour it over fresh ice.

FAQs

What is matcha?

Matcha is finely ground green tea powder traditionally associated with Japanese tea preparation. Unlike steeped tea, I whisk the powder directly into water, so the matcha itself becomes part of my drink.

Why is my Matcha Latte bitter?

I find excessive bitterness can come from using too much matcha, water that’s too hot, or matcha with a particularly strong flavor profile. I use hot rather than boiling water and adjust the matcha and sweetener until I get the balance I prefer.

How do I make a Matcha Latte without a bamboo whisk?

I can use a handheld milk frother, small kitchen whisk, or tightly sealed jar. I first make sure the matcha is thoroughly combined with a small amount of hot water before adding the milk.

What milk is best for a Matcha Latte?

I use whole milk when I want a rich, creamy latte. For a plant-based version, I find oat milk especially creamy, although almond, soy, and coconut milk all give the drink their own distinctive flavors.

Can I make a Matcha Latte ahead of time?

Yes, although I prefer it freshly prepared. When I need to make it ahead, I combine the matcha, water, milk, and sweetener and refrigerate the mixture in a covered container. I shake or stir it thoroughly before serving because the matcha will naturally settle.

Conclusion

A homemade Matcha Latte gives me a creamy, earthy drink with only a handful of ingredients and a few minutes of preparation. I love being able to adjust the strength, sweetness, and type of milk to create exactly the drink I want. Whether I serve mine warm and frothy or cold over plenty of ice, it is an easy café-style drink I can make right in my own kitchen.

Matcha Latte

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A Matcha Latte is a smooth, creamy drink made by whisking vibrant matcha powder with hot water and combining it with warm, frothy milk. Its earthy green tea flavor can be balanced with honey, maple syrup, or vanilla for an easy café-style drink.

Author: Laura
Prep Time: 2–3 minutes
Cook Time: 3–5 minutes
Total Time: 5–8 minutes
Yield: 1 serving
Category: Beverage
Method: Whisking
Cuisine: Japanese-Inspired
Diet: Vegetarian

Ingredients

1 teaspoon matcha powder
2 tablespoons hot water, about 175°F (80°C)
1 cup milk
1–2 teaspoons honey or maple syrup, optional
1/4 teaspoon vanilla extract, optional

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Instructions

Sift the matcha powder through a fine-mesh strainer into a small bowl or mug to remove any clumps.
Pour the hot water over the sifted matcha, avoiding boiling water to prevent excessive bitterness.
Whisk vigorously until the matcha is completely smooth and slightly frothy. Use a bamboo whisk with a quick back-and-forth motion, or use a handheld milk frother or small whisk.
Warm the milk in a small saucepan over medium-low heat until steaming but not boiling. Stir in honey, maple syrup, or vanilla extract if desired.
Froth the warm milk until light and foamy.
Pour the prepared matcha into a serving mug and slowly add the warm milk. Spoon the remaining foam over the top, gently stir, and serve immediately.

Notes

For an iced Matcha Latte, prepare the matcha with hot water, then pour it over ice and cold milk.
Oat, almond, soy, or coconut milk can replace dairy milk for a plant-based version.
Add vanilla extract or vanilla syrup for a Vanilla Matcha Latte.
For a Strawberry Matcha Latte, add strawberry purée or syrup to the glass before adding milk and matcha.
Avoid boiling water because excessively hot water can make matcha taste more bitter.
Sifting the matcha before whisking helps create a smoother, clump-free drink.
Matcha Latte is best served immediately, but leftovers can be refrigerated in a covered container for up to 24 hours.
Stir or shake refrigerated Matcha Latte thoroughly before serving because the matcha naturally settles.

Nutrition

Serving Size: 1 latte
Calories: 160 kcal
Sugar: 14 g
Sodium: 105 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 25 mg