Matcha Latte

I make most of my matcha lattes at home these days. The version at my local coffee shop costs about as much as a fancy loaf of sourdough bread, and it never tastes as good as the ones I make myself. I whisk up the matcha until it’s bright green and foamy with a grassy, slightly bitter edge that mellows out once the steamed milk hits it. A swirl of honey adds sweetness without masking that distinct matcha taste. The matcha latte has the same silky texture you’d get from a barista-made brew, only it’s built in your own kitchen.

What sets this recipe apart is how much control you have over sweetness and strength. Add more or less matcha depending on how bold you like your latte, sweeten it to taste or skip the honey altogether, and use whatever milk you have in the fridge. It’s a simple ritual—one that takes mere minutes from start to finish—and it’s become one of my favorite ways to brighten an afternoon.

What is matcha?

Matcha is a finely ground powder made from green tea leaves that are grown for their vibrant color and distinct flavor. Unlike regular green tea leaves, which are steeped and then discarded, matcha involves whisking the powdered leaf directly into water or milk. This is part of why matcha delivers a more concentrated flavor compared to standard green tea: You’re actually drinking the leaves.

The taste is often described as vegetal and slightly bitter with a grassy sweetness underneath, and it mellows considerably once it’s combined with milk and a bit of sweetener. Once you have matcha on hand, you’ll likely discover that it’s also a great addition to many desserts and baked goods, like matcha tiramisu, matcha cheesecake and matcha cake.

Matcha Latte Ingredients

• Matcha green tea powder: This finely milled green tea powder is the base flavor of your latte. Whisking it with water first (rather than adding it straight to milk) helps it dissolve smoothly without clumping.
• Hot water: Hot (not boiling) water helps the matcha powder dissolve into a smooth paste before the milk goes in. Water that’s too hot can scorch the delicate tea powder and turn the flavor bitter.
• Honey or your desired sweetener: A drizzle of honey balances out matcha’s natural bitterness, though you can skip it if you prefer an earthier latte. Feel free to swap in sugar, maple syrup or your favorite sugar substitute depending on what you have on hand.
• Milk: Steamed or frothed milk gives the latte its rich, cafe-style texture. Whole milk froths well, but any milk or nondairy milk you enjoy drinking will work here.

Directions

Step 1: Whisk the matcha

In a small bowl, combine the matcha and hot water, and whisk until the mixture is smooth. If desired, add honey or your sweetener of choice, and stir until the mixture is smooth. Add the matcha mixture to a mug.

Editor’s Tip: A traditional bamboo whisk, called a chasen, helps break up clumps more effectively than a regular spoon or fork, but a small whisk works in a pinch.

Step 2: Steam and pour the milk

Steam the milk using an espresso machine’s steamer wand. Alternatively us a milk frother to froth the milk. Pour the milk over the matcha mixture in the mug.

Matcha Latte Variations

• Make an iced matcha latte: Whisk the matcha with hot water as directed, then pour it into a glass filled with ice. Top it with cold milk to make an iced matcha latte.
• Try a different milk: Swap in oat milk, almond milk or coconut milk for a dairy-free twist on the classic version.
• Add a flavor syrup: Stir in a splash of vanilla or lavender syrup along with the honey for a coffee shop–style flavored latte.
• Boost the caffeine: Add a shot of espresso to the mug along with the matcha for a dirty matcha latte with an extra kick.

Matcha Latte Tips

What’s the best type of matcha powder?

Ceremonial-grade matcha is the best choice for a matcha latte because it has a smoother, less bitter flavor and a vibrant green color. Culinary-grade matcha works well too, and costs less.

How do you keep matcha from clumping?

Whisking the matcha powder with hot water before adding the milk is the key step to a smooth matcha latte. Sifting the powder first, or whisking vigorously in a zigzag motion, also helps break up any stubborn clumps.

What pairs well with a matcha latte?

A matcha latte pairs nicely with lightly sweet breakfast foods like scones, pound cake and croissants. The mellow, slightly bitter flavor of the latte also works well alongside fresh fruit or a bowl of yogurt.

Can you make a matcha latte without an espresso machine?

Yes, a matcha latte doesn’t require an espresso machine at all. You can make this recipe with a handheld milk frother, a French press pumped up and down, or even a jar with a tight lid that’s shaken vigorously—all these methods will froth milk well enough for a latte.