How to make a matcha latte? Hot or iced recipe and good proportions

To make a matcha latte at home, you must first prepare a smooth, sufficiently concentrated matcha base, then combine it with hot or cold milk. The dosage should allow the tea's taste to remain perceptible without making the drink excessively bitter.

For a balanced cup, start with 2 to 3g of matcha, 50 to 60ml of water heated to around 80°C, and 150 to 180ml of milk. These proportions provide a simple base, to be adjusted according to the intensity of the matcha, the type of milk, and your preferences.

Success mainly depends on three actions: sifting the powder, mixing it completely with water before adding milk, and avoiding excessive temperature.

What is a matcha latte?

A matcha latte is a drink made of matcha, a small amount of water, and milk. It can be served hot, with heated or lightly frothed milk, or iced over ice cubes.

Unlike a coffee latte, it does not necessarily contain espresso. The main taste comes from the matcha powder, which remains suspended in the drink instead of being infused and then removed.

A matcha latte can be enjoyed unsweetened or lightly sweetened. Milk already adds richness and can mitigate some of the tea's bitterness. It is therefore preferable to taste the drink before adding a large amount of syrup or sugar.

What is the difference between a traditional matcha and a matcha latte?

A light traditional matcha, similar to usucha, is prepared only with matcha powder and water. It is generally served in small quantities and allows one to directly perceive the tea's character: its umami, bitterness, sweetness, and texture.

In a matcha latte, milk increases the drink's volume and softens the aromatic profile. The base must therefore be slightly more concentrated so that the tea does not completely disappear after the milk is added.

Both preparations nevertheless rely on the same principles:

• measure the powder;
• sift the matcha;
• use non-boiling water;
• whisk or mix until lumps disappear;
• drink the preparation without waiting too long.

To learn more about sifting, whisking technique, and classic preparation, consult our guide How to make matcha at home? Method, dosage, and essential techniques.

What ingredients are needed to make a matcha latte?

A simple matcha latte recipe requires few ingredients.

• 2 to 3g of matcha;
• 50 to 60ml of water heated to around 80°C;
• 150 to 180ml of milk;
• optional sweetener;
• ice cubes for the cold version.

What matcha to use for a latte?

The matcha must retain enough presence after the milk is added. A very delicate tea may become difficult to perceive, while a naturally more intense or slightly more bitter matcha can offer a balanced result in a milky drink.

Commercial names such as "ceremonial," "premium," or "culinary" do not always meet identical criteria from one brand to another. Instead, rely on the producer's recommendations, the indicated use, and the tea's aromatic profile.

A powder intended for beverages can be perfectly suitable, provided you like its taste and it produces a sufficiently fine texture. The quality, intensity, color, and bitterness vary depending on the matcha used.

Is sugar essential?

No. A matcha latte can be prepared without sugar. Milk already provides natural sweetness, especially when heated.

If the result seems too bitter, first check the water temperature, powder dosage, and milk quantity. Sugar should not necessarily be used to correct a preparation made with water that is too hot or an excessive amount of matcha.

What equipment to use to prepare a matcha latte?

Traditional equipment makes it easier to obtain a homogeneous base, but home preparation is possible with simple utensils.

Recommended equipment

• a matcha bowl or a wide enough bowl;
• a bamboo whisk, or chasen;
• a fine sieve;
• a precise scale or a measuring spoon;
• a glass or cup with a capacity of 250 to 300ml;
• a small pitcher for heating or frothing milk.

Can an electric frother be used?

Yes. A small electric frother can mix the matcha base and froth the milk. However, it often produces larger bubbles than a bamboo whisk.

To avoid splashes, use a tall enough container and keep the frother's head below the surface. Work in short bursts rather than at full power for a long duration.

Is a matcha bowl essential?

A matcha bowl is not mandatory, but its width facilitates whisk movement and limits clumps. A narrow cup makes preparation more difficult and increases the risk of splashes.

An ordinary bowl is suitable if it has a sufficiently wide base, high enough sides, and an interior shape that allows the whisk to move freely.

What proportions to use for a matcha latte?

For a cup of approximately 230 to 250ml, use as a starting point:

• 2 to 3g of matcha;
• 50 to 60ml of water at approximately 80°C;
• 150 to 180ml of milk.

These proportions can be used for both a hot matcha latte and an iced matcha latte. The cold version simply contains additional ice cubes, which can progressively dilute the drink.

What dosage to choose according to the desired intensity?

You can adapt the matcha latte dosage as follows:

• light: 2g of matcha, 60ml of water, and 180ml of milk;
• balanced: 2.5g of matcha, 50ml of water, and 170ml of milk;
• intense: 3g of matcha, 50ml of water, and 150ml of milk.

A level teaspoon corresponds approximately to 2g of matcha, but this equivalence remains imprecise. The fineness and density of the powder can alter the weight contained in a spoon.

Why not use more water?

The matcha base must remain concentrated. A large amount of water increases the volume even before adding milk and can produce an overly diluted drink.

A small amount of water also allows for better control of texture and preserves a sufficiently present tea flavor.

How to prepare a lump-free matcha base?

The base is the most important step in the recipe. Once the milk is added, it becomes much more difficult to remove powder clumps.

1. Measure 2 to 3g of matcha.
2. Sift the powder directly into a bowl.
3. Add 50 to 60ml of water at around 80°C.
4. Mix gently at first to moisten all the powder.
5. Whisk rapidly back and forth for about fifteen seconds.
6. Check that the preparation is homogeneous before adding the milk.

Why sift the matcha?

Matcha is a very fine powder that naturally forms small clumps during storage. The whisk is not always enough to break them up once they have been wet.

Sifting distributes the powder more evenly and facilitates its mixing with water. It is the most effective way to prepare a lump-free matcha latte.

Can you start by forming a paste?

Yes. When you don't have a bamboo whisk, first add a very small amount of water to the sifted powder. Mix until you get a smooth, fluid paste, then gradually incorporate the rest of the water.

This method limits the formation of clumps with a spoon, fork, or small kitchen whisk.

How to whisk the base correctly?

Use a rapid back-and-forth motion, often compared to the shape of an "M" or "W." The motion mainly comes from the wrist.

Avoid turning slowly in a circle as with a spoon. This motion moves the liquid but disperses the powder less effectively and incorporates little air.

How to make a hot matcha latte?

This recipe makes one hot cup of approximately 230ml.

Ingredients

• 2 to 3g of matcha;
• 50 to 60ml of water at around 80°C;
• 150 to 180ml of milk;
• 1 teaspoon of honey, sugar, or syrup, optional.

Preparation

1. Sift the matcha into a bowl.
2. Add hot, but not boiling, water.
3. Whisk for about fifteen seconds until a smooth base is obtained.
4. Heat the milk without bringing it to a boil.
5. Add the sweetener to the hot milk or matcha base, if using.
6. Pour the milk gradually over the matcha.
7. Mix gently to uniformize the drink.
8. Serve immediately.

At what temperature to heat the milk?

The milk should be hot, but it doesn't need to boil. A temperature of around 60 to 65°C produces a hot drink while maintaining a pleasant texture.

Without a thermometer, stop heating when the milk is hot and begins to produce steam, before strong boiling appears.

Should the milk be frothed?

It's not essential. Simply heated milk produces a more fluid matcha latte, while frothed milk provides a more airy texture.

For fine foam, incorporate little air at first, then continue the motion below the surface to distribute the bubbles. Very thick foam can isolate the milk from the matcha and make the drink less homogeneous.

In what order to pour matcha and milk?

For a simple and homogeneous result, prepare the matcha in the serving container, then gradually add the hot milk. Mix gently at the end.

You can also pour the matcha base over the milk to create a layered visual effect. However, the drink will need to be mixed before tasting to properly distribute the tea.

How to make an iced matcha latte?

Iced matcha latte relies on the same concentrated base. Ice cubes cool the drink but progressively dilute it. It is therefore preferable to maintain a sufficiently present matcha dosage.

Ingredients

• 2 to 3g of matcha;
• 50ml of water at around 80°C;
• 150 to 180ml of cold milk;
• a handful of ice cubes;
• 1 teaspoon of syrup or liquid sugar, optional.

Preparation

1. Sift the matcha into a bowl.
2. Add about 50ml of hot water.
3. Whisk for about fifteen seconds until a homogeneous base is obtained.
4. Let the base rest for one minute if you want to avoid melting the ice cubes too quickly.
5. Fill a large glass with ice cubes.
6. Pour in the cold milk.
7. Slowly add the matcha base.
8. Mix before drinking.

Can the base be prepared with cold water?

Yes. Matcha can be mixed with cold water using a whisk, frother, or airtight bottle. This method limits the melting of ice cubes and is well suited for a summer drink.

However, mixing may require more energy than with hot water. Carefully sift the powder and use fresh rather than iced water to facilitate its dispersion.

How to create a layered iced matcha latte?

First pour the ice cubes, then the cold milk. Then slowly add the matcha base on top. The difference in density can maintain the layers for a few moments.

This effect is purely visual. Mix the drink before tasting it to distribute the matcha and avoid a first sip consisting almost entirely of concentrated tea.

How to avoid an overly diluted iced matcha latte?

• use a concentrated base with little water;
• choose large ice cubes, which melt slower;
• serve the drink immediately;
• cool the milk before preparation;
• possibly prepare milk ice cubes to limit dilution.

What milk to choose for a matcha latte?

The best milk depends on the desired texture and taste. The milk does not necessarily have to be neutral: its profile fully contributes to the drink.

Cow's milk

Whole milk provides a rich and creamy texture. Its fat content softens the matcha and generally allows for a stable foam.

Semi-skimmed milk produces a lighter drink while retaining a recognizable milky texture.

Oat milk

Oat milk often offers a smooth and slightly creamy texture. Its naturally sweet taste can reduce the need for added sugar.

Some versions intended for hot drinks froth more easily. However, their composition and sugar content can vary greatly.

Soy milk

Soy milk has a relatively rich texture and a more pronounced flavor. It can support the vegetal character of matcha well.

When heated too quickly or mixed with a very hot liquid, it can sometimes separate slightly. Heat it gently and avoid boiling.

Almond milk

Almond milk generally produces a lighter drink, with a nutty note. It can be less creamy and mask the matcha more when its almond aroma is very strong.

Coconut milk

Coconut milk or coconut-based beverage provides an immediately perceptible aroma. It is suitable for people looking for a gourmet drink, but it strongly modifies the matcha's profile.

A very high-fat version can produce a heavy texture. A plant-based coconut beverage is often easier to use than thick coconut milk intended for cooking.

How to choose between different milks?

To keep the matcha prominent, opt for milk with a relatively neutral taste. For a more indulgent drink, choose naturally sweet or creamy milk.

Also check for added sugar. A pre-sweetened plant-based milk may make the addition of extra syrup unnecessary.

How to sweeten a matcha latte without masking the tea?

Start with a small amount: about half a teaspoon to one teaspoon per cup. Then taste before adding more.

Several solutions are possible:

• white sugar for a relatively neutral sweetness;
• sugar syrup for easy dissolution in a cold drink;
• honey for a more pronounced flavor;
• maple syrup for a woody note;
• agave syrup for a rather discreet sweetness;
• vanilla, in very small quantities, to round out the profile.

In a hot version, sugar dissolves easily in the matcha base or hot milk. For an iced matcha latte, a liquid syrup is more practical than powdered sugar, which can remain at the bottom of the glass.

How to reduce bitterness without adding much sugar?

• use water around 80°C rather than boiling;
• slightly reduce the matcha dosage;
• gradually increase the amount of milk;
• choose a less bitter matcha;
• use naturally sweet milk;
• drink the preparation shortly after making it.

Bitterness varies by tea. A dosage suitable for one matcha may be too intense or too light for another.

How to achieve a perfectly homogeneous texture?

A homogeneous drink does not depend solely on the foam. The matcha must be well dispersed in the water before meeting the milk.

To improve texture:

• sift the powder;
• prepare a base with little water;
• whisk quickly before adding the milk;
• pour the milk gradually;
• mix one last time before serving;
• drink the latte without waiting too long.

Matcha does not dissolve completely; it remains in suspension. A slight sediment may therefore appear if the drink sits for a long time. Simply stir gently before continuing to drink.

Can you make a matcha latte without a bamboo whisk?

Yes. The chasen is particularly suited for preparing matcha, but several solutions allow you to make a latte without traditional equipment.

With an electric frother

Sift the matcha into a tall enough container, add water, then use the frother for a few seconds. Keep its head submerged to avoid splashes and overly large bubbles.

With a small kitchen whisk

Start by mixing the powder with very little water to form a smooth paste. Then add the rest of the water and whisk quickly.

With an airtight jar

For a cold version, pour the sifted powder and cold water into a small jar. Seal it carefully, then shake for about fifteen seconds.

Do not shake very hot liquid in a closed container. Pressure can build up and cause splashes upon opening.

With a blender

A small blender can prepare several portions or an iced drink. However, it incorporates a lot of air and can produce a larger foam than necessary.

Blend briefly to avoid heating the drink or creating an excessively airy texture.

What mistakes to avoid when making a matcha latte?

Pouring milk directly onto the powder

Matcha is difficult to disperse in a large amount of milk. First prepare a base with water to eliminate clumps.

Not sifting the matcha

Dry clumps become harder to break up after liquid is added. A few seconds of sifting significantly improves the consistency of the drink.

Using boiling water

Water that is too hot can accentuate bitterness and astringency. Let it cool to around 80 °C before preparing the base.

Adding too much water

A very diluted base loses its presence after adding 150 to 180 ml of milk. Limit the water to about 50 or 60 ml.

Using too little matcha

A small pinch of powder can color the milk without giving it enough flavor. Use about 2 to 3 g per cup, then adjust after tasting.

Overheating the milk

Milk brought to a strong boil can lose its pleasant texture, form a skin, or develop a cooked taste. Heat it gently and remove it before boiling.

Adding too much sugar from the start

A large amount of syrup quickly masks the nuances of matcha. Start with a small dose and adjust after mixing the milk.

Letting the matcha sit for too long

The powder eventually settles. Prepare the latte on demand or stir it gently before drinking if it has sat for a few minutes.

Confusing bright color with guaranteed quality

Color provides a visual indication, but it alone is not enough to assess the quality or taste of matcha. Freshness, fineness, documented origin, storage, and aromatic profile also matter.

How to adapt your matcha latte to your taste?

For a more intense latte

• use 3 g of matcha;
• limit water to about 50 ml;
• use 150 ml of milk instead of 180 ml;
• choose a milk with a mild flavor.

For a milder latte

• use about 2 g of matcha;
• add 170 to 180 ml of milk;
• choose a naturally sweet milk;
• add a small amount of sugar only after tasting.

For a creamier texture

• use whole milk or a creamy plant-based drink;
• lightly froth the milk;
• slightly reduce the amount of water;
• serve immediately after assembly.

For a fresher iced matcha latte

• use refrigerated milk;
• prepare the base with cold water;
• choose large ice cubes;
• add a very small amount of vanilla or syrup if desired.

Can flavors be added?

Vanilla, cinnamon, honey, maple syrup, or certain fruity preparations can accompany matcha. Add them sparingly so that the drink retains its tea identity rather than becoming solely sweet or flavored.

To discover a new matcha, ideally start with a simple version. You can then more easily identify the adjustments that suit it.

Preparing your matcha latte with simple steps

A successful matcha latte does not require a lot of equipment. A large enough bowl, a sieve, and a suitable whisk are enough to prepare a consistent base before adding milk.

Matcha bowls, sets, bamboo whisks, whisk holders, and spoons can make these actions more precise and enjoyable daily. Their primary purpose remains functional: to facilitate dosing, sifting, whisking, and maintaining the equipment.

The Maison Nori Matcha collection can be presented here as a short selection. The dimensions, materials, included accessories, and care instructions must remain those indicated on each product sheet.

Frequently Asked Questions about Matcha Latte

How much matcha is needed for a matcha latte?

Use about 2 to 3 g of matcha for a cup containing 150 to 180 ml of milk. Start with 2 g for a light drink and gradually increase to 3 g for a more intense flavor.

How much water is needed for a matcha latte?

About 50 to 60 ml of water is enough to prepare a concentrated base. A much larger amount can dilute the matcha even before adding the milk.

What water temperature should be used?

A temperature close to 80 °C is a good base. Boiling water can accentuate the bitterness and astringency of matcha.

What proportion of milk should be used?

For 2 to 3 g of matcha, generally use 150 to 180 ml of milk. Reduce the amount for a more intense latte or slightly increase it for a milder drink.

How to make a lump-free matcha latte?

Sift the powder, first mix it with 50 to 60 ml of water, and whisk until a smooth base is obtained. Only add the milk after the clumps have disappeared.

What milk should be chosen for a matcha latte?

Whole milk produces a rich texture, while oat milk often brings natural sweetness. Soy has a more distinct plant-based taste, and almond gives a lighter result. Choose according to the desired texture and flavor.

Can you make a matcha latte with cold milk?

Yes. Prepare a concentrated matcha base, pour cold milk over ice cubes, then add the base. Mix before drinking.

How to make an iced matcha latte?

Whisk 2 to 3 g of matcha with about 50 ml of water. Pour 150 to 180 ml of cold milk into a glass filled with ice cubes, add the matcha, then mix.

Can a matcha latte be made without a chasen?

Yes. Use an electric frother, a small whisk, or an airtight jar for a cold preparation. The result can be homogeneous, but the texture differs from that obtained with a bamboo whisk.

Why does my matcha settle at the bottom of the glass?

Matcha remains in suspension rather than dissolving completely. A slight sediment is therefore normal after a few minutes. Sift the powder, mix the base correctly, and gently stir the drink if it has sat.

Why is my matcha latte too bitter?

The water may be too hot, the dosage too high, or the matcha naturally intense. Try water around 80 °C, slightly reduce the powder, or gradually add more milk.

Why does my matcha latte only taste like milk?

The amount of matcha is probably too low, or the base contains too much water. Use 2.5 to 3 g of powder, about 50 ml of water, and a relatively neutral-tasting milk.

Should a matcha latte be sweetened?

No. Sugar is optional. First taste the drink, then add a small amount of sugar, honey, or syrup if you want more sweetness.

Can a matcha latte be prepared in advance?

It is best to prepare it just before drinking. Matcha gradually settles, and the foam disappears. A cold version can be briefly stored in the refrigerator in a closed container, then shaken before tasting.

Does a matcha latte contain coffee?

No, not in its usual recipe. It is composed of matcha, water, and milk. Some variations add an espresso, but this is then a different recipe.

What is the difference between a hot and iced matcha latte?

The matcha base can remain similar. The hot version uses heated milk, possibly frothed. The iced version combines cold milk and ice cubes, with a greater risk of dilution.