Easy Matcha Latte Recipes for Home
Making a matcha latte at home is straightforward once you understand the basic principle: dissolve matcha in hot water first, then add milk. These three recipes cover the main variations.
The foundation: dissolving matcha correctly
Before building any latte, sift 1.5–2g of matcha through a fine-mesh sieve into a small bowl or cup. Add 50ml of water at 70–80°C. Whisk vigorously in a zigzag motion until smooth and frothy with no lumps. This takes about 30 seconds and makes a significant difference to the final drink.
Hot matcha latte
Prepare the matcha base as above. Heat 180–200ml of barista oat milk or whole milk and froth if possible. Pour the milk over the matcha, holding back the foam with a spoon, then add the foam on top. Add a small amount of maple syrup or agave if sweetness is desired. Serve immediately.
Iced matcha latte
Prepare the matcha base and let it cool for one minute. Fill a tall glass with ice. Pour 200ml of cold oat milk or almond milk over the ice. Pour the cooled matcha over the milk — it creates a layered effect before stirring. Stir, adjust sweetness if needed, and drink immediately.
Blended iced matcha
Prepare the matcha base and allow to cool. Add to a blender with a large handful of ice and 180ml of your preferred milk. Blend for 30 seconds until smooth and thick. Pour into a tall glass. For a sweeter version, add a teaspoon of maple syrup before blending.
Tips for consistent results
- Always sift the matcha — prevents bitter clumps
- Water maximum 80°C — higher temperature creates bitterness
- Taste before sweetening — good matcha has natural sweetness
- Barista edition plant milks froth better than standard versions
