Matcha Latte: How to Make the Perfect Green Tea Latte

The matcha latte is perhaps the most-ordered trend drink in cafés around the world - bright green, creamy and gently bittersweet all at once. Yet anyone recreating it at home often fails because of lumps or a bitter result. In this guide we show you how to make a matcha latte yourself - hot and as an iced version - what matters when it comes to ingredients, equipment and water temperature, and what you need to know about calories and caffeine. If you are still wondering what the green powder actually is, read our article What is matcha? first.

What is a matcha latte?

A matcha latte is a milk-based drink built on matcha - finely ground Japanese green tea. Instead of espresso as in a caffè latte, whisked matcha powder forms the aromatic base, which is combined with warm (or cold) milk into a creamy drink.

Its signature features are the vivid green colour and the bittersweet umami flavour with a slightly sweet, grassy note. Because the whole leaf is consumed, a matcha latte is more aromatically intense and more nutrient-rich than a classic brewed green tea - and it naturally comes with caffeine.

Ingredients & equipment

You need surprisingly little for a good matcha latte - but the quality of the ingredients makes the difference.

Ingredients (for 1 cup, approx. 300 ml)

• 1-2 g matcha powder (about 1/2 to 1 tsp) - for a latte, a bold matcha in café/latte grade works best
• 60 ml hot water - not boiling, ideally approx. 80 °C (175 °F)
• 180-200 ml milk or plant-based drink - oat and almond drinks pair especially well
• Sweetener to taste (optional) - honey, syrup, sugar or vanilla

Equipment

• Bamboo whisk (chasen) - the classic tool for whisking matcha lump-free and frothy. A handheld electric milk frother or a small whisk also works as an alternative.
• Fine sieve - to sift the powder before whisking (crucial for avoiding lumps)
• Milk frother - or a French press, to froth the milk until creamy
• Bowl or wide cup - for whisking the matcha

Matcha latte recipe (hot) - step by step

Here is how to make a classic hot matcha latte in about five minutes:

1. Sift: Sift 1-2 g of matcha powder through a fine sieve into the bowl or cup. This way no lumps form later.
2. Whisk: Add approx. 60 ml of hot water (not boiling, about 80 °C / 175 °F). Whisk with the bamboo whisk (chasen) in brisk W- or M-shaped movements until a smooth, slightly frothy paste forms.
3. Froth the milk: Warm the milk or plant-based drink and froth it until creamy using a milk frother, hand frother or French press.
4. Combine: Pour the whisked matcha into the cup, top up with the warm, frothed milk and sweeten to taste. Done.

Tip: If you like it especially creamy, pour the milk into the glass first and slowly add the matcha on top - this creates the typical two-tone latte look.

Iced matcha latte - the cold version

In summer in particular, the iced matcha latte is the favourite. The preparation is almost identical, just with ice and cold milk:

1. Sift the matcha and whisk it lump-free with a little warm water (~80 °C) - this works considerably less well cold.
2. Fill a glass with plenty of ice cubes.
3. Add cold milk or a plant-based drink to the glass.
4. Slowly pour the whisked matcha over the top, stir briefly and sweeten if desired.

Tips: avoiding lumps & the right water temperature

Two mistakes ruin most homemade matcha lattes - both are easy to avoid:

• Avoiding lumps: Always sift the matcha and whisk it with a little water into a paste before adding the milk. The bamboo whisk (chasen) in W-/M-shaped movements delivers the finest, frothiest consistency.
• Water temperature: Never use boiling water. At 100 °C matcha turns bitter and loses its delicate sweetness. The ideal range is approx. 70-80 °C - simply waiting 1-2 minutes after the water boils is enough.
• Enjoy fresh: Matcha settles quickly. Keep working with it and serve promptly after whisking.
• Dosage: Start with 1 g and increase to taste. More powder = more intense and more bitter.

Taste, calories & caffeine

Taste: A matcha latte tastes bittersweet and umami with grassy-fresh notes, rounded off by the creaminess of the milk. Plant-based drinks such as oat add extra sweetness and soften the bitterness.

Calories: Pure matcha powder is virtually calorie-free. The calories in a matcha latte come almost entirely from milk and sweetener. With whole milk and a little sugar, a cup is roughly 120-180 kcal; with unsweetened oat or almond drink it is often lower.

Caffeine: Matcha is powdered green tea and contains caffeine - roughly 30-70 mg per serving depending on dosage. Thanks to the amino acid L-theanine, the caffeine in matcha works more steadily and gently than in coffee: an alert, focused effect without the typical crash.

Matcha latte in cafés & foodservice

The matcha latte has long evolved from a niche drink into a fixture on modern café menus - driven by social media and a young, health-conscious audience. For cafés, bakeries and foodservice it is attractive: high margin, photogenic looks and a clear trend image.

Anyone playing up the green theme in their range likes to combine the drink with matching snacks and confectionery in matcha colours. Our own brand Mytcha picks up exactly here: matcha chocolate that brings the trend onto the shelf and up to the till.

Frequently asked questions about the matcha latte

Discover Mytcha - Matcha Chocolate → Register as a Retailer

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