How to make a matcha latte at home (hot and iced)

Short answer: sift 2 g of matcha (about 1 teaspoon) into a bowl, add 40–60 ml of water at 80°C, whisk until smooth and frothy, then pour it over 150–200 ml of warm or cold milk.

That is the whole recipe. Below is the detail that makes the difference between a latte that tastes like a good café's and one that is bitter, lumpy or bland.

What you need

• Matcha: 2 g per latte. A smooth, naturally sweet matcha works best in milk. We recommend Kagoshima for everyday lattes or Yame for a richer cup.
• Water: 40–60 ml at about 80°C. Boil water and let it stand for 2–3 minutes, or mix one part cold water with three parts boiling water.
• Milk: 150–200 ml of any milk.
• A whisk: a bamboo whisk (chasen) gives the smoothest foam. A small electric milk frother also works.
• A bowl and a small sieve.

Hot matcha latte, step by step

1. Sift the matcha. Push 2 g through a small sieve into a bowl. Matcha clumps easily; sifting is the single biggest fix for a lumpy latte.
2. Add a splash of water first. Pour in about 10 ml of the warm water and stir into a smooth paste with the whisk.
3. Add the rest of the water and whisk. Whisk quickly in a W or M motion, not in circles, for 15–20 seconds until a fine foam forms.
4. Heat and froth the milk. Warm it to about 60–65°C; hotter milk tastes flat and can turn the matcha bitter.
5. Combine. Pour the matcha into a cup, then add the milk, or the other way around for a layered look. Sweeten to taste.

Iced matcha latte

1. Whisk 2 g of matcha with 40 ml of water at 80°C, exactly as above.
2. Fill a glass with ice and pour in 150–200 ml of cold milk.
3. Pour the matcha over the milk slowly for the green-on-white layers, then stir before drinking.

For an iced latte, a slightly stronger shot (2.5–3 g) keeps the matcha flavour from disappearing in the cold milk.

Which milk works best?

• Oat milk: the most popular choice. Naturally sweet and creamy, and it froths well (look for a barista version).
• Whole cow's milk: rich and soft; lets the umami of the matcha come through.
• Almond milk: lighter and nuttier; foams less.
• Soy milk: foams well but has a stronger taste of its own.

Which matcha should you use for a latte?

Milk softens matcha, so a matcha that is already bitter on its own stays bitter in a latte, just hidden under sugar. A smooth matcha with natural sweetness needs little or no sweetener. Our guide to Uji, Yame and Kagoshima explains the differences in more detail.

5 common mistakes

1. Water that is too hot. Boiling water brings out bitterness. Aim for 75–80°C.
2. Skipping the sieve. This is the cause of almost every lumpy latte.
3. Too little matcha. Under 1.5 g, the milk takes over and the latte tastes of almost nothing.
4. Whisking in circles. A quick back-and-forth W motion creates foam; circles just stir.
5. Old or yellowish matcha. Matcha that has lost its bright green colour has lost flavour too. See how to recognise good matcha.

Frequently asked questions

How much matcha is in a matcha latte?

Usually 2 g, about one level teaspoon, for a cup of 200–250 ml. Use up to 3 g for a stronger or iced latte.

Can I make a matcha latte without a whisk?

Yes. A small electric milk frother works well, or shake the matcha and water in a closed jar for 30 seconds. A bamboo whisk gives the finest foam.

Does a matcha latte contain caffeine?

Yes. A latte with 2 g of matcha contains roughly 60–70 mg of caffeine. Read more in matcha vs coffee.

Should I sweeten a matcha latte?

That is personal. With a smooth, good-quality matcha many people need little or no sweetener. Honey, maple syrup or vanilla all work.

Ready to start? The Matcha Ritual Set has the matcha and every tool in one box.