Matcha Latte
A vibrant cup of calm
Sifted matcha whisked with hot water until frothy, then topped with warm, lightly sweetened milk, ready in about 15 minutes.
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Matcha Latte
A matcha latte is a comforting and gently energising drink made from fine Japanese green tea powder whisked into a silky, frothy base and combined with smooth, creamy milk. It has a delicate, earthy flavour and a beautiful bright green colour.
The keys are sifting the matcha to avoid lumps, using water that is hot but not boiling (70-80°C) so the tea does not turn bitter, and whisking in a zigzag motion until frothy. Serve it hot with a little milk foam on top, or pour it over ice and cold milk for an iced version.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Green tea latte, Iced matcha latte.
Original quantities serve 1. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Gather the ingredients
Prepare and measure all the ingredients and equipment before you start.
PreparationGet the water temperature right
Heat the water to 70-80°C, hot but not boiling. If you have no thermometer, let freshly boiled water stand for a few minutes before using it.
PreparationSet up the equipment
For Matcha Latte, have these tools clean and ready: Fine mesh sieve; matcha bowl (chawan) or small bowl; bamboo whisk (chasen) or small whisk; small saucepan for heating milk; milk frother (optional); measuring spoons and cup; mug or serving glass. Choose the cooking method before starting and use the tools for that method.
Before cookingCheck ingredients and labels
Allergen notes for this version: Milk (if using dairy milk). Almond milk contains tree nuts and soy milk contains soy. Check packaged ingredients and substitutions against these notes. Measure the ingredient list for your selected servings and keep optional additions separate.
Before measuring
Step-by-step cooking method
1 Gather the ingredients; sift the matcha
Prepare and measure all the ingredients and equipment. Sift 2 tsp (4 g) of matcha powder into a bowl to remove lumps.
2 Add hot water; check the texture
Add 60 ml of hot water (70-80°C) to the sifted matcha. Whisk briskly in a zigzag (W-motion) for 15-30 seconds until smooth and frothy. The matcha should look vibrant green with a light froth on top. Set aside.
3 Pour the milk; froth the milk
For a hot latte, pour 240 ml of milk into a small saucepan (or a frother). Heat over medium heat until warm (60-65°C). Do not boil. Froth the milk using a frother or whisk until creamy and slightly foamy.
4 Add flavour (optional); sweeten the milk
Add vanilla extract, cinnamon or cardamom to the milk if you like, and stir. Add your preferred sweetener to the warm milk and stir until dissolved.
5 Prepare a mug; pour the matcha
Choose your favourite mug or glass for serving. Pour the prepared matcha into the mug or glass.
6 Add the hot milk; final touch
Slowly pour the warm milk over the matcha. Stir gently to combine and create a smooth, creamy latte. Top with a little milk foam. You can create latte art if desired.
7 Iced option; make an iced latte
For an iced latte, skip warming/frothing and the hot-latte assembly. Fill a glass with ice cubes. Pour the matcha over the ice, then add cold milk and sweetener. Stir well.
8 Add toppings; savour the moment
Optionally dust with a little extra matcha, cinnamon or your favourite topping. Serve immediately and enjoy hot or iced. Take a deep breath, sip slowly and enjoy your matcha latte.
Chef’s tips
- Use high-quality, fresh matcha for the best flavour and vibrant green colour.
- Always sift the matcha to avoid lumps.
- Use water that is hot, not boiling (70-80°C), to keep the delicate flavour.
- Whisk in a zigzag (W-motion) for a smooth, frothy texture.
- For a creamier latte, use whole milk or oat milk.
- Adjust the sweetness to taste and try a pinch of cinnamon or vanilla for a special twist.
Common mistakes & quick fixes
- Lumpy matcha
- Sift the powder first.
- Bitter taste
- Use a lower water temperature.
- Weak flavour
- Use more matcha.
- No froth
- Whisk longer in a W-motion.
- Milk too hot
- Keep it below boiling.
- Too sweet
- Reduce the sweetener.
- Powder settles
- Whisk again before serving.
Variations & serving ideas
Iced matcha latte: Use the iced option in step 7: pour the prepared matcha over ice and add cold milk instead of warming and frothing the milk.
Vanilla matcha latte: Add 1/2 tsp vanilla extract.
Spiced matcha latte: Add cinnamon or cardamom.
Plant-based: Try different plant-based milks such as oat, almond or soy.
Natural sweetness: Add a drizzle of honey or date syrup.
Toppings: Top with coconut flakes or a sprinkle of cinnamon.
Perfect result check
| Colour and texture | Bright green colour and a smooth, frothy texture with no lumps. |
|---|---|
| Taste | Balanced, creamy and not too sweet, with a delicate earthy flavour that is not bitter. |
| Temperature | Warm (60-65°C), not boiling; or pleasantly cold if iced. |
| Appearance | Looks beautiful with a little foam on top. |
Storage & reheating
| Matcha powder | Store sealed | Keep matcha powder in an airtight container, away from light, heat and moisture. |
|---|---|---|
| Serving | Best enjoyed fresh | Serve immediately after preparation. It can also be made iced for a refreshing option. |
| Freezer | Not suitable | Not suitable for freezing after mixing. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Whisking water | 70-80°C water | Hot but not boiling; matcha whisks up vibrant green and frothy. |
| Warming the milk | Medium heat | Warm at 60-65°C with steam rising; do not let it boil. |
Helpful answers before you cook
Why is my matcha latte bitter?
The water was probably too hot. Use water at 70-80°C, not boiling, and do not let the milk boil either.
How do I stop matcha from going lumpy?
Sift the powder through a fine mesh sieve before adding the water, then whisk briskly in a zigzag motion for 15-30 seconds.
Can I make a matcha latte without a bamboo whisk?
Yes. A small whisk or a milk frother works; just whisk until the matcha is smooth with a light froth.
Which milk is best for a matcha latte?
Whole milk or oat milk gives the creamiest result, but almond, soy or any milk you like will work.
How do I make an iced matcha latte?
Whisk the matcha with hot water as usual, pour it over a glass of ice, then add cold milk and sweetener and stir well.
