A matcha latte is whisked matcha powder poured over milk, hot or iced. That is the whole idea, and it is also why so many home attempts go wrong: lumps, a bitter cup, or a pale green drink that tastes of nothing. This page covers the hot version, the iced version and the purple ube twist, with the small fixes that decide how each one turns out.
How to make a matcha latte at home
Makes 1 cup. Time: 5 minutes.
- Sift the matcha. Push 2 teaspoons (about 4 g) through a small sieve into a wide bowl. Matcha clumps in the pack, and a whisk will not break those clumps up once water hits them.
- Add water that is not boiling. Pour in 60 ml of water at about 80°C. Boil the kettle, then wait a minute or two. Boiling water scorches matcha and turns it bitter.
- Whisk. Use a bamboo whisk (chasen) or a small electric frother. Move in a quick W shape, not a circle, for 20 to 30 seconds until the surface is fine foam.
- Warm the milk. Heat 150 ml of milk until steaming but not boiling, and froth it if you can. Dairy, oat and almond milk all work. Oat is the creamiest.
- Pour. Add the milk to your cup and pour the matcha over it, or the other way round if you want the foam on top. Sweeten with a teaspoon of honey or sugar syrup if you like.
No whisk? A jar with a tight lid works. Shake the sifted matcha and water hard for 15 seconds. It is not as fine as a chasen, but it beats stirring with a spoon.
How to make an iced matcha latte
Same matcha, different order. Whisk the matcha and water as above, but you can use cooler water here, around 70 to 80°C, since the ice is coming anyway.
- Fill a tall glass with ice and pour in 150 ml of cold milk.
- Add sweetener to the whisked matcha while it is still warm, so it dissolves. Cold liquid will not take sugar properly.
- Pour the matcha slowly over the milk. You get the green-and-white layers, which look good and are worth ten seconds of patience.
- Stir right before drinking.
If your iced latte tastes watery by the last sip, freeze some milk in an ice tray and use those cubes instead.
How to make an ube latte
Ube is purple yam, mild and a little nutty, with a taste somewhere between vanilla and sweet potato. For a home version, whisk 1 to 2 teaspoons of ube powder, or a tablespoon of ube paste, into warm milk until smooth, then sweeten to taste. It makes a bright purple latte on its own.
To combine the two, pour the ube milk into the glass first, add ice if you want it cold, and float a shot of whisked matcha on top. Purple below, green above. Ube is a sweet, soft flavour, so it pairs best with a cleaner, grassier matcha rather than a sweetened one.
Matcha latte mistakes and fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Lumpy drink | Matcha not sifted | Sift every time, even if the powder looks fine. |
| Bitter, harsh taste | Water too hot, or too much powder | Use water around 80°C and start with 2 teaspoons. |
| Pale, flat flavour | Too little matcha for the milk | Go to 3 teaspoons, or cut the milk to 120 ml. |
| Powder sinks to the bottom | Poured straight into milk without whisking | Whisk with water first, then add milk. |
| Dull brown-green colour | Old, open pack | Seal the pack, store it away from light and use it within a couple of months. |
Which matcha should you use for a latte?
Ceremonial grade is made to be drunk with water alone, so it is usually more than you need once you add milk. A good culinary or everyday matcha has enough body to stay green and clear through the milk, and it costs less per cup. Look for a bright green powder, not a yellowish or brownish one.
If you are new to matcha, start with a plain, unsweetened powder. Flavoured blends like vanilla are easy to like, but you cannot control how sweet the cup gets.
Frequently asked questions
How much matcha do you put in a latte?
Two teaspoons (about 4 g) is a good starting point for a 200 ml cup. Add a third teaspoon if you want it stronger.
What milk is best for a matcha latte?
Oat milk gives the creamiest, smoothest result. Dairy milk gives a classic taste. Almond milk is lighter and a little nutty. Use whichever you like to drink, as matcha works with all of them.
Can you make a matcha latte without a whisk?
Yes. Use a handheld frother, or shake the matcha and water in a sealed jar. Sifting the powder first matters more than the tool.
Does a matcha latte have caffeine?
Yes. Matcha is made from green tea leaves, so it contains caffeine. A cup usually has less than a regular cup of coffee, though it varies with how much powder you use.
Why is my matcha latte bitter?
Most often the water was too hot, or there was too much powder. Let the kettle cool for a minute or two, and measure rather than guess.
Can you make a matcha latte ahead of time?
Matcha settles as it sits. You can keep a whisked batch in the fridge for a few hours, but give it a good shake before pouring over ice.
Make it with TEAME
TEAME Matcha Green Tea is a fine green powder you can whisk into a hot or iced latte. Sift it, use water around 80°C, and start with 2 teaspoons.
Prefer a sweeter cup? Try TEAME Vanilla Matcha Green Tea, or browse the full matcha collection.
New to matcha? Start with what matcha is and how it is made. Want more ways to use the powder? See our 10 easy matcha recipes, or read how matcha compares with regular green tea.
