There’s something incredibly cozy about a warm matcha latte in hand. The vibrant green, the delicate aroma, and the creamy taste make it a delightful alternative to your morning coffee or an afternoon pick-me-up. In this recipe post, we’ll show you how to make a perfect hot matcha latte at home – no fancy café equipment needed!
Making a matcha latte might seem intimidating if you’ve never done it, but it’s actually quite simple with a bit of technique. We’ll cover choosing the right ingredients, the step-by-step process (with or without a traditional whisk), and some tips to customize your latte to your taste. Let’s get started!
Ingredients & Tools You’ll Need
Before we dive into my Matcha Latte recipe, we will need these ingredients:
- Matcha Powder – 1 teaspoon. For lattes, a good culinary grade matcha works well (it’s flavorful and mixes nicely with milk). If you have ceremonial grade, you can use that too for an extra smooth latte.
- Milk – 1 cup (8 ounces). You can use any milk you like:
- Dairy milk (whole milk makes it very creamy; skim or 2% for lighter options).
- Non-dairy milk such as almond, oat, soy, coconut, etc. (Tip: Barista blend oat milk or soy milk froth well and taste great in matcha.)
- Hot Water – 2 ounces (about 1/4 cup). This is for dissolving the matcha. Ideally, water around 175°F/80°C so as not to burn the matcha.
- Sweetener (Optional) – to taste. Classic choices: 1-2 teaspoons of honey, sugar, or maple syrup. You can also use a couple drops of stevia or skip sweetener entirely if you prefer a more earthy taste.
- Vanilla Extract (Optional) – a drop or two can add a lovely flavor, turning your drink into a Vanilla Matcha Latte.
Tools:
- Mug or Bowl – A wide mug or a small bowl (traditionally called a chawan) to mix the matcha.
- Whisk – If you have a bamboo matcha whisk (chasen), great! If not, a regular small whisk, electric milk frother, or even a jar with lid (for shaking) can be used (refer to our post on making matcha without a whisk for alternatives).
- Sifter – A small fine-mesh sieve to sift the matcha powder (recommended for smoothness).
- Spoon – For stirring if needed, and for measuring matcha if you don’t have a measuring spoon (roughly one heaping teaspoon is standard).
Now that you’ve got everything, let’s make a latte!
Step-by-Step: How to Make a Hot Matcha Latte
Two cups of freshly whisked hot matcha latte, ready to enjoy. Using a good matcha powder and proper technique ensures a vibrant color and smooth froth.
Step 1: Sift the Matcha
Place your 1 teaspoon of matcha powder into your mug or bowl through a sifter. Gently tap the sides to sift out any lumps. This step helps the matcha blend without clumping. It only takes a few seconds but makes a big difference in texture.
Step 2: Add Hot Water
Heat your water to about 175°F (80°C). If you don’t have a thermometer, boil water and let it sit off the heat for a minute. Pour about 2 ounces (a quarter cup) of hot water into the mug with the sifted matcha. This small amount of water will be used to make a matcha concentrate.
Step 3: Whisk the Matcha
Use your whisk (bamboo or otherwise) to vigorously whisk the matcha and water together until it’s completely dissolved and frothy. If using a bamboo whisk, hold the bowl with one hand and whisk in a quick zig-zag motion (think writing “M” or “W” shapes) rather than swirling in circles
You should see a layer of tiny bubbles or foam on top and no clumps remaining. If you don’t have a whisk, you can:
- Use an electric milk frother: insert it into the cup and turn on, moving around until matcha is mixed.
- Or screw a lid on your jar and shake it hard for 20 seconds.
- Or use a spoon to mash and stir vigorously (takes a bit more effort).
The goal is a smooth matcha shot with no lumps. Take a quick sip or look at the bottom of the mug to ensure it’s fully dissolved. If a few clumps persist, whisk a bit longer or add a tiny splash more water.
Step 4: Sweeten (Optional)
If you like your latte sweet, add your sweetener now to the warm matcha concentrate and stir/whisk to dissolve. Adding it at this stage (before the milk) helps it blend in evenly. Honey or sugar will melt nicely in the hot mixture. For example, drizzle in 1 teaspoon of honey and whisk till it’s mixed.
Step 5: Heat and Froth Milk
Now, take your milk and heat it. You want the milk hot but not boiling (around 150°F is ideal for a latte, which is when it’s steaming and maybe tiny bubbles at edges, but not a rolling boil). You can heat it on the stovetop in a small saucepan, stirring frequently, or microwave it for about 1 to 1.5 minutes (microwave times vary, so check to avoid overflow).
- I use milk frothing function on my Nespresso Machine and make milk foam using that so no heating no brother required.
- No frother? You can vigorously whisk the milk by hand to create some bubbles (do this right after heating, in the pan or a separate jug). Another hack: pour the hot milk into a jar, seal it, and shake for 30 seconds until foamy (be careful – protect your hands with a towel, and make sure the lid is tight and jar is heat-resistant).
- If you are using oat milk or coconut milk avoid too much heating.
Having some foam is a nice touch but not mandatory. A latte can be simply hot milk + matcha without a head of foam and will still taste delicious.
Step 6: Combine Milk with Matcha
Pour the whisked matcha concentrate into your mug and top with foamed milk . As you pour, you’ll see the green tea blend with the milk, creating that lovely latte color.
Give it a gentle stir to ensure the matcha and milk are combined (the matcha concentrate likes to hang out at the bottom if not mixed).
Step 7: Enjoy!
Your hot matcha latte is ready. You can sprinkle a tiny pinch of matcha on top for presentation or just dive in with your spoon/straw. Take a moment to appreciate that beautiful green hue and inhale the fragrant steam. Then sip and enjoy the cozy, gentle energy it provides.
Optional: If you want latte art (those pretty leaf patterns) that’s a bit advanced for home, especially with matcha, but you can try pouring the milk in a thin stream while shaking your wrist to create a simple design. If nothing else, it’ll swirl the green and white nicely. Practice makes perfect!
Tips for Making Perfect Matcha Latte
- Water to Milk Ratio: The recipe above uses about 1:4 ratio of water to milk (2 oz water, 8 oz milk). You can adjust if you want it stronger or lighter. Using more water and less milk will taste more like traditional tea (and lower calories), whereas more milk makes it creamier and milder. Many cafes actually make a matcha latte entirely with milk (no water) by blending matcha straight into the milk – you can do that too (just whisk the powder directly into hot milk). We find the water step helps ensure it’s well-dissolved first.
- Temperature Matters: Avoid boiling water on your matcha powder – it can scald it, resulting in a bitter flavor and dull color. Similarly, don’t scorch your milk; overheated milk can taste off and won’t froth. Gentle heating is key for flavor.
- Whisk Well: If you have a bamboo whisk, soak the tips in warm water for a minute before whisking (this softens the bamboo and prevents breakage). Whisk briskly to avoid sediment. If you see powder settling as you drink, you might need to whisk a bit longer next time or sift more thoroughly.
- Sweetener Choices: Everyone’s sweetness preference varies. A traditional Japanese matcha latte often isn’t heavily sweetened, to let the tea flavor shine. But if you’re new to matcha, a touch of sweetness can enhance the enjoyment. Honey adds a nice floral note, brown sugar or maple give a bit of depth (almost like a hint of caramel). Experiment to see what you like best – or try our Honey Matcha Latte variation by sweetening with honey and adding a drop of vanilla.
- Flavor Variations: You can add a dash of cinnamon or a tiny grating of fresh ginger for a twist. A drop of peppermint extract could make a “Mint Matcha Latte.” Be cautious with extracts (they’re strong); usually one drop is enough.
- Upgrading the Experience: Serve in a pre-warmed mug (rinse your mug with hot water and dump it before making the latte, so the drink stays hot longer). And consider enjoying your latte with a small treat – maybe a piece of dark chocolate or a light biscuit. The slight bitterness of matcha pairs well with sweet treats.
Frequently Asked Questions
Q: Can I premix matcha for lattes or make a large batch?
You can premix the dry powder for multiple servings, but once you add water, matcha is best enjoyed fresh (within an hour). It can settle or get bitter if it sits too long. If you want to save time in the morning, you could pre-sift your matcha into a jar the night before.
Or make a concentrated matcha shot (matcha + a little water, unsweetened) and keep it in the fridge for a day then heat it and add milk when ready. But really, the process is quick enough to do on the spo
Q: What if my latte tastes too weak or too strong?
If it’s too weak (little flavor, very pale color), you might need more matcha powder or a higher quality matcha. If it’s too strong/bitter, you may be using too much matcha or water that’s too hot. Also, check that your matcha is fresh old or low-grade matcha can be quite bitter. Adjust the powder amount next time by 1/2 teaspoon up or down to suit your taste. Our recipe uses ~1 tsp which is standard, but feel free to modify.
Q: How does this compare to a coffee latte in caffeine?
A: Roughly, a matcha latte (with 1 tsp matcha) has about 60-80mg of caffeine. A typical shot of espresso in a latte has ~75mg. So they’re in the same ballpark. Many people feel the matcha caffeine differently (smoother, longer-lasting) thanks to L-theanine. If you’re trying to cut coffee jitters, matcha is a great alternative.
Love this hot matcha latte? I have shared more Matcha Recipes:
Q: I don’t have any fancy frothing tools. Can I still get foam?
A: Yes! As mentioned, shaking heated milk in a well-sealed jar can create foam. Just be careful with hot liquids. Alternatively, you can use a French press: put the hot milk in a clean French press and pump the plunger up and down rapidly for 20 seconds – it will froth the milk nicely.
Enjoy your homemade matcha latte! With a little practice, you’ll find your perfect balance of strength and sweetness. This ritual can turn a simple morning into a moment of calm enjoyment. Cheers to your cozy cup of green goodness!
More From Matcha Series
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Matcha Latte Recipe | How to Make a Perfect Cup
A cozy, creamy matcha latte is the perfect green pick-me-up soothing, aromatic, and a great coffee alternative. Here’s how to make matcha latte at home, no fancy tools required!
- 1 tsp Matcha powder
- 1 cup Almond Milk
- ¼ cup hot water
- 1 tsp maple syrup
- Vanilla extract optional
Step 3: Whisk Until Frothy
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Whisk vigorously in a zig-zag motion until fully dissolved and frothy. No whisk? Use a milk frother, shake in a jar, or stir hard with a spoon. Aim for a smooth, lump-free matcha shot.
Step 4: Sweeten (Optional)
Step 5: Heat & Froth Milk
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Heat milk to about 150°F (steaming, not boiling). Froth using a frother, whisk by hand, or shake in a sealed jar. Foam is optional but adds a nice touch.