How to Make a Matcha Latte at Home

The matcha latte is the drink that introduced most people to matcha outside Japan. Done well, it is smooth, naturally sweet from the milk, and carries the distinctive green depth of good ceremonial matcha. Done badly, it is bitter, gritty, and green in a way that does not appeal to anyone. The difference between the two comes down to three things: the matcha you use, the temperature of the water, and the order you do things in.

Which Matcha to Use

For a latte, you have more flexibility on grade than for a straight preparation. A-Grade ceremonial matcha is the best choice and produces the smoothest result, but a high-quality culinary grade specifically designed for mixing also works. What does not work is the cheapest culinary grade available, which tends to be bitter and astringent even when diluted with milk. The green should be vivid, not olive or yellow.

Our Ceremonial Matcha A-Grade from Yame or the Samidori from Wazuka both work well in lattes, with the Samidori producing a slightly lighter, sweeter result that pairs particularly well with oat milk.

The Method

The key is to create a smooth paste before adding the milk. Matcha powder does not dissolve in cold or room-temperature liquid, and it does not dissolve well in large volumes of water. Starting with a small amount of hot water gives you control.

Sift 2 grams of matcha into your cup or a small bowl. Add 30 to 40ml of water at 75°C, not boiling. Whisk with a chasen using a rapid W motion for 20 seconds until you have a smooth, lump-free paste with a thin layer of foam on top.

Heat 150 to 200ml of milk of your choice to approximately 60 to 65°C. Oat milk froths well and has a natural sweetness that complements matcha. Dairy milk produces the creamiest texture. Almond milk is thinner but works if you prefer it.

Pour the milk over the matcha paste. If you have a milk frother, frothing the milk before adding it produces the café-style layered result. If not, simply pour and stir. The matcha and milk will combine into a smooth drink.

Iced Version

The iced matcha latte follows the same logic. Make the matcha paste with hot water as above. Fill a glass with ice. Add cold milk, then pour the matcha paste over the top. Stir to combine. The paste needs the hot water step even for an iced drink, because cold water does not dissolve the powder properly.

On Sweetener

A good matcha latte made with A-Grade ceremonial matcha does not need sweetener. The milk provides enough natural sweetness. If you are using a lower grade and find the result bitter, a small amount of honey or maple syrup added to the paste before the milk is the cleanest way to sweeten it. Adding sugar to the finished drink without stirring thoroughly tends to leave it uneven.