Matcha Latte Recipes: 5 Ways to Make It
The matcha latte is one of the most versatile drinks to make at home. Once you understand the basic preparation — dissolve matcha in hot water first, then add milk — variations are straightforward.
The foundation for all versions
Sift 1.5–2g of ceremonial or premium culinary matcha into a bowl. Add 50ml of water at 70–80°C. Whisk vigorously in a zigzag motion until smooth and frothy with no lumps. This is the base for every recipe below.
1. Classic hot matcha latte
Prepare the matcha base. Heat 180ml of barista oat milk or whole milk and froth. Pour the milk over the matcha holding back the foam, then add foam on top. Add maple syrup if desired. Serve immediately.
2. Iced matcha latte
Prepare the matcha base and cool for 60 seconds. Fill a tall glass with ice. Pour 200ml of cold oat milk over the ice. Add the cooled matcha. Stir and drink immediately. For stronger flavour, use 2g dissolved in 40ml of water.
3. Blended matcha frappe
Prepare the matcha base and cool. Blend with a large handful of ice, 180ml of oat milk, and optionally a teaspoon of maple syrup for 30–45 seconds until smooth. Pour into a tall glass and serve immediately.
4. Vanilla matcha latte
Prepare the matcha base. Add half a teaspoon of pure vanilla extract to the warm milk before frothing. Combine with matcha as in the classic version. Vanilla complements the sweetness of ceremonial matcha particularly well.
5. Spiced matcha latte
Prepare the matcha base. Add a small pinch of cardamom and a smaller pinch of ground ginger to the warm milk. Froth and combine with matcha. This warm-spiced variation works especially well in colder months.
Tips for all versions
- Always sift the matcha before whisking
- Taste before sweetening — good matcha has natural sweetness
- Barista edition plant milks froth better than standard versions
- The matcha base can be made ahead and refrigerated for up to 24 hours for iced versions
