- Prep
- 3 min
- Cook
- 5 min
- Total
- 8 min
- Serves
- 1
Ingredients
What you’ll need — tap to tick off as you go
- 2 tsp
- 60 ml
- 200 ml
- 1 tsp
Process
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Sift the matcha powder into a small bowl or mug to break up any clumps.
Add the hot water (about 80°C) to the matcha. Whisk briskly in a zigzag motion with a bamboo whisk or milk frother until a smooth, foamy layer forms, about 30 seconds.
Stir in the honey until fully dissolved. Taste and adjust sweetness if desired.
In a separate small saucepan or milk frother, heat the whole milk over medium heat until steaming and frothy, about 60–65°C. Do not boil.
Pour the steamed milk into the matcha mixture, holding back the foam with a spoon, then spoon the foam on top.
Serve immediately while hot.
Kitchen notes
Kitchen notes
- The most common mistake is using boiling water, which makes matcha bitter. Let boiled water cool for 2-3 minutes before whisking.
- Sifting the matcha is essential to avoid lumps; if you skip it, you will get dry pockets that do not dissolve.
- For a thicker, creamier latte, use whole milk and froth it until it doubles in volume. Plant milks work but may be thinner.
- If you do not have a bamboo whisk, a milk frother or a jar with a tight lid (shake vigorously) works well.
Substitutions
- whole milk→oat milk, soy milk, or almond milk
- honey→maple syrup or granulated sugar
Storage & reheating
Best enjoyed fresh. If you must store, keep the prepared matcha base (matcha + water + sweetener) in a sealed jar in the fridge for up to 2 days. Shake well before using. To serve, reheat gently on the stovetop or in the microwave until hot, then add freshly steamed milk. Do not store the finished latte with milk, as it will separate and become watery.
FAQ
The questions we get asked most
Why is my matcha latte bitter?
Bitterness usually comes from water that is too hot or using too much matcha. Use water at about 80°C, not boiling, and measure the matcha accurately. Culinary-grade matcha is also more bitter than ceremonial grade, so choose accordingly.
Can I make a matcha latte without a whisk?
Yes. A milk frother, a blender, or a jar with a tight lid works well. Add matcha and hot water to the jar, seal, and shake vigorously for 30 seconds until frothy. Then proceed with the recipe.
How do I prevent clumps in my matcha latte?
Always sift the matcha powder before mixing. If you do not have a sifter, use a fine-mesh strainer. Whisking the matcha with a small amount of hot water first to form a smooth paste also helps.
Can I use a different type of milk?
Yes, any milk works. Whole milk gives the creamiest texture, while oat milk is a good dairy-free alternative. Nut milks like almond or soy also work but may be thinner. Adjust sweetness to taste.
How much caffeine is in a matcha latte?
One teaspoon of matcha contains about 30-40 mg of caffeine, so a standard latte with 2 teaspoons has roughly 60-80 mg. This is less than a cup of coffee but more than a cup of green tea.
Can I make matcha latte ahead of time?
You can prepare the matcha base (matcha, water, sweetener) up to 2 days ahead and store it in the fridge. When ready to serve, shake well, reheat gently, and add freshly steamed milk. The finished latte does not store well.
Why did my matcha latte turn out watery?
Watery texture often comes from using too much water in the matcha base or not frothing the milk enough. Use only 60 ml of water for the matcha and froth the milk until it doubles in volume for a creamier drink.
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