How to Make a Matcha Latte

The first time I tried matcha was years ago at Starbucks. I didn't like it at all - it was way too sweet and totally covered up the vibrant green taste of the matcha. I later discovered that there are many variations of quality within matcha and you can taste the difference.

Years later when I started sourcing my own, I started seeking matcha from growers in the Uji city region of Kyoto since it's known to be extra creamy.

There's something so soothing about a good matcha latte. The vibrant green, the earthy-sweet aroma, the gentle hum of caffeine without the jitters. It's no wonder it's overtaken coffee as the morning ritual of choice for so many people.

The good news? You absolutely don't need a café to make one. With a few simple ingredients and about five minutes, you can pull off a matcha latte at home that rivals most cafe matchas and you can customise it exactly to your taste. This guide covers everything: hot and iced versions, the best milk choices, common mistakes to avoid, and plenty of creative variations.

What is a matcha latte?

Matcha is a type of green tea made from shade-grown tea leaves that are stone-ground into a very fine powder. Unlike regular green tea, where you steep and discard the leaves, with matcha you consume the whole leaf which is dissolved into liquid. That's why it delivers a more concentrated hit of antioxidants, chlorophyll, and caffeine than a standard cup of green tea.

A matcha latte takes that powder and combines it with milk (steamed, frothed, or cold) to create something creamy and smooth. The natural bitterness of the matcha is softened by the milk and whatever sweetener you choose.

One reason matcha has become so popular as a coffee alternative is its unique combination of caffeine and L-theanine, an amino acid that promotes calm focus. You get alertness without the cortisol spike and crash that coffee can bring abd provides more sustained energy.

Prebiotic Powerhouse

Matcha is rich in antioxidants and is also a prebiotic that helps encourage the growth of lactobacillus in the gut. Combine matcha with two scoops of Back to Balance Plus and you've got a nice mix of diverse prebiotics and a probiotic - Lactobacillus Plantarum 299v to set your gut up for the rest of the day.

I like this combination together because it's a great way to start the day off by nourishing your gut microbiome. Back to Balance Plus completely dissolves in water and is tasteless.

Ingredients you'll need

Matcha lattes have a very short ingredient list, but quality matters more here than in most drinks. Here's what to reach for:

• Ceremonial grade for drinking straight. Matcha powder (1–2 tsp)
• Heat to around 100°F / 80°C. Boiling water scorches the matcha and makes it bitter. Hot water (2–3 tbsp)
• Soy milk froths beautifully. Oat milk is the barista favourite for its creamy texture. Soy or Oat milk (¾ cup / 180ml)
• Honey, maple syrup, agave, or simple syrup. Start with ½ tsp and adjust. Sweetener to taste (optional)

A note on grade: ceremonial matcha is harvested from the youngest, most sheltered leaves and has a naturally sweeter flavor. It's the one to buy when you're drinking matcha straight in a latte. Culinary matcha is designed to be mixed into baked goods where the flavor doesn't matter as much.

Equipment needed

• Whisk (Chasen) - The traditional tool for preparing matcha. Its tines create a fine, even froth that a regular fork or spoon can't match.
• Electric Frother - The fastest everyday option. Doubles as a quick matcha mixer if you're in a hurry. 
• Sifter or Mesh Strainer - Sifting matcha before whisking breaks up clumps and makes a far smoother drink. 
• Whisking bowl - You'll need something to whisk matcha in. There are traditional matcha bowls you can use or you can use any other bowl or cup that is wide and shallow enough to whisk.

How to make a matcha latte — step by step

HOT MATCHA LATTE

1. Sift your matcha — Place 1–2 teaspoons of matcha into a small bowl or mug and sift it through a fine mesh strainer. This single step prevents clumps and is the difference between a gritty latte and a silky one.
2. Make a smooth paste — Add just 1–2 tablespoons of hot water (175°F / 80°C — not boiling) to the sifted matcha. Using your bamboo whisk, stir in a small circular motion until it forms a smooth, lump-free paste.
3. Whisk until frothy — Add another 2–3 tablespoons of hot water. Now whisk vigorously in a W or M motion (not circular) until the surface is foamy and the matcha is fully dissolved — about 20–30 seconds.
4. Froth your milk — Heat your milk until just below simmering (around 100°F / 65°C). Froth with a handheld frother, steam wand, or by shaking in a jar. Aim for a microfoam — velvety, not bubbly.
5. Combine and sweeten — Pour the frothed milk gently over your whisked matcha. Add sweetener to taste, give it a soft stir, and serve immediately.

ICED MATCHA LATTE

1. Prepare the matcha paste — Sift matcha into a small bowl. Add 2–3 tablespoons of room-temperature or slightly warm water and whisk into a smooth paste. You can also use an electric frother here for speed.
2. Fill your glass with ice — Load a tall glass generously with ice. Pour in your cold milk of choice — about ¾ cup. Add sweetener to the milk and stir it in now so it dissolves easily before adding the matcha.
3. Pour the matcha over the top — Pour the whisked matcha concentrate slowly over the back of a spoon onto the milk. This creates the beautiful layered green-and-white look. Then stir to combine before drinking.

Matcha Latte Recipe at a Glance

Prep: 5 mins   |   Serves: 1   |   Difficulty: Easy

Amount	Ingredient
1–2 tsp	Ceremonial grade quality matcha powder, sifted
3 tbsp	Hot water, 100°F / 65°C (not boiling)
¾ cup	Milk of your choice (soy, oat, almond)
½–1 tsp	Honey or maple syrup (optional)

Variations and customizations

Once you've nailed the basics, the matcha latte becomes a canvas. Here are five popular variations worth trying:

• Standard Latte - Oat milk is the top choice among baristas for its creamy body and natural sweetness. Soy milk is a great option too; almond milk keeps it lighter. 
• Dirty Matcha Latte - Add a shot of espresso to your iced matcha latte for a caffeine double-hit. The bitterness of espresso and earthiness of matcha are surprisingly compatible. 
• Brown Sugar Latte - Make a quick brown sugar syrup (1:1 brown sugar and hot water), swirl in glass, add ice, milk, and pour the matcha over the top. Rich, slightly caramel taste. 
• Matcha protein latte - Add a scoop of vanilla protein powder to your milk before frothing. A great post-workout treat.
• Strawberry Matcha - There are many ways to do a strawberry matcha but a super creative and easy way to make one is to pour your matcha in an almost empty jar of strawberry jam. 

Tips for the best matcha latte

Never use boiling water Boiling water (212°F / 100°C) scorches matcha, destroying flavour compounds and making it bitter. Keep it at 175°F / 80°C — just off the boil.	Always sift first Matcha clumps when exposed to air. Sifting takes 10 seconds and is the single easiest way to guarantee a smooth, lump-free drink.
Whisk in a W motion A back-and-forth W or M motion — not circular — incorporates air faster and creates fine foam that makes a properly prepared matcha.	Use ceremonial grade For drinking straight, ceremonial grade has a naturally sweeter, more complex flavour. Culinary grade is designed for baking and can taste harsh on its own.
Don't overheat your milk Milk frothed above 100°F / 70°C starts to taste scalded and loses its natural sweetness. Aim for warm-but-not-hot.	Store matcha properly Matcha oxidises quickly. Keep it in an airtight tin, away from light, heat, and humidity. Use within 4–6 weeks of opening for best flavour.

Frequently asked questions

What is the ratio of matcha to milk?

A standard matcha latte uses 1–2 teaspoons of matcha powder to about ¾ cup (180ml) of milk. If you prefer a stronger matcha flavour, use 2 teaspoons. For a milder drink, start with 1 teaspoon. Always dissolve the matcha in a small amount of hot water first before adding the milk.

Is a matcha latte healthier than coffee?

It depends on what you're optimising for. Matcha contains antioxidants (notably EGCG), L-theanine for calm focus, and around 70mg caffeine per teaspoon versus roughly 95mg in a cup of coffee. Many people find the energy from matcha feels cleaner and more sustained.

Can I make a matcha latte without a frother?

Yes — a bamboo matcha whisk (chasen) is the traditional tool and works beautifully. Alternatively, whisk vigorously with a regular small whisk or even a fork. For the milk, warm it in a saucepan and shake in a sealed jar to create some foam. Absolutely doable without special equipment.

How much caffeine is in a matcha latte?

A matcha latte made with 1 teaspoon of ceremonial matcha contains roughly 35–70mg of caffeine, depending on the brand. Using 2 teaspoons doubles that. Compare that to an average cup of coffee at 80–100mg. The caffeine in matcha is released more slowly thanks to L-theanine.

Can I make a matcha latte with water instead of milk?

Yes — that's called matcha tea, or 'thin' matcha (usucha in Japanese). It's lighter, lower in calories, and showcases the pure flavour of the matcha. Simply whisk your matcha with 4–6 ounces of hot water and enjoy.

How do you make a Starbucks-style matcha latte at home?

Whisk 1½ teaspoons of matcha with 1–2 teaspoons of simple syrup and a splash of hot water, then pour over ice and cold milk. For the brown sugar matcha version, swap the simple syrup for brown sugar syrup and add a pinch of cinnamon on top.

Now you know how to make a matcha latte

From a simple hot cup on a slow morning to a layered iced latte with oat milk and brown sugar syrup, the perfect matcha latte isn't as hard as you'd think. You might even start skipping the coffee shop matcha once you learn how to make it the way you like it. Making matcha is surprisingly easy once you know the fundamentals. Sift, whisk, froth, and enjoy.

If you try this recipe, share your version! Save this recipe and if you like it let us know in the comments and we will start making more recipes catered to gut friendly drinks.