The short answer
- You need: 2 g matcha (1 heaped teaspoon), 60 ml water at 70-80 °C, 150-180 ml milk.
- Sift the matcha, whisk it smooth in the water, then add the milk.
- Hot: warm the milk to about 60-65 °C. Iced: pour the matcha over cold milk and ice.
- Use a matcha made for lattes, with a full taste that holds its own with milk.
For many people, a matcha latte is the first matcha they fall in love with. It is smooth, creamy and gently sweet, and it takes about five minutes at home. Here is how I make one.
Ingredients
For 1 glass, about 5 minutes:
- 2 g matcha, 1 heaped teaspoon
- 60 ml water (2 oz), at 70-80 °C (158-176 °F)
- 150-180 ml milk (5-6 oz), any milk you like
- Sweetener, if you like: honey, maple syrup or a vanilla syrup
You will also need a sieve, and a bamboo whisk or a milk frother.
How to make a matcha latte
- Sift the matcha. Sift 2 g of matcha into a bowl or a wide cup, so it does not clump.
- Add the water. Pour in 60 ml of water at 70-80 °C. Not boiling: hot water makes matcha bitter.
- Whisk. Whisk quickly in a W shape for 15-20 seconds, until it is smooth with a fine foam on top.
- Sweeten. If you like it sweet, stir in honey or syrup now, while the matcha is warm.
- Warm the milk. Heat 150-180 ml of milk to about 60-65 °C (140-150 °F), steaming but not boiling. Froth it if you like.
- Pour. Pour the milk into a glass, then the matcha over it, or the other way round. Both are lovely.
Iced matcha latte
The same recipe, cold:
- Whisk 2 g of sifted matcha in 60 ml of water, as above.
- Fill a tall glass with ice and 150-180 ml of cold milk.
- Pour the matcha over the top and watch it swirl into the milk. Stir before you drink.
No whisk? Shake the matcha and cool water in a jar with a tight lid for 20-30 seconds instead. Here are more ways to make matcha without a whisk.
Which matcha to use for a latte
For lattes, choose a matcha with a fuller, stronger taste that holds its own with milk. That is what our Premium Matcha is for: lattes, iced matcha and matcha with syrups. It is ideal for everyday use.
If you like to taste the matcha on its own, with just water, that is what our Ceremonial Matcha is for.
Tips for a smooth latte
- Always start with water. Matcha whisked straight into milk stays lumpy.
- Two to three grams is plenty. More matcha only makes it more bitter.
- Sweeten before the milk. Honey and syrups mix into warm matcha much more easily than into cold milk.
- Keep the milk under boiling. Very hot milk loses its foam and can taste cooked.
For the amounts for every drink, see the latte ratio and more. A latte made with 2 g has roughly 60-70 mg of caffeine. And for a bowl of matcha the traditional way, here is how to make matcha.
Questions
How much matcha is in a latte?
2 g, about one heaped teaspoon, for a 240 ml (8 oz) latte. For a big mug, 3 g is plenty.
Which milk is best for a matcha latte?
Any milk you like. Whole milk is creamy and froths well. Almond and soy work too. I am not a fan of oat milk with matcha myself, but plenty of people love it.
Why is my matcha latte lumpy?
The matcha was not sifted, or it went straight into the milk. Sift it, and whisk it in water first. Milk will not break up the clumps.
Why does my matcha latte taste bitter?
The water was too hot or there is too much matcha. Use water at 70-80 °C, never boiling, and 2-3 g of matcha.
How do I make it sweet?
Stir honey, maple syrup or a vanilla syrup into the whisked matcha before the milk goes in. It mixes in much more easily that way.
Does a matcha latte have caffeine?
Yes, the caffeine of the matcha in it: roughly 60-70 mg for a latte made with 2 g. The milk adds none.
