How to Create Café-Quality Matcha Latte
Whether you prefer a traditional approach or modern variations, this guide will help you create café-quality matcha lattes at home.
Hot Matcha Latte
Step 1 — Prepare the matcha
Sift 3–5g of matcha into a bowl to ensure a smooth texture.
Add 30–50ml of hot water (not boiling).
Step 2 — Whisk
Using a bamboo whisk (chasen), whisk in a gentle zigzag motion until the matcha becomes smooth with a light, fine foam.
Step 3 — Build the cup
Transfer the matcha into your cup.
If you like, add 5–10ml of sweetener to bring out a more profound depth in the matcha.
Step 4 — Add milk
Steam 120–150ml of milk to 50–55°C (122–131°F).
Pour slowly into the matcha — starting slightly higher, then lowering the stream to integrate smoothly.
Iced Matcha Latte
Step 1 — Prepare the matcha
Follow the same steps to create a smooth matcha base.
Step 2 — Build over ice
Fill a glass with ice.
Add 80–120ml of cold milk.
If you like, add 5–10ml of sweetener to bring out a more profound depth in the matcha.
Step 3 — Combine
Pour the matcha over the milk and ice.
Let the layers settle, or gently stir to combine.
Sweetener Options:
- Honey – Adds gentle floral notes that complement matcha’s natural umami.
- Maple Syrup – Brings warm, earthy sweetness and depth without overpowering the tea.
- White Chocolate – Creates a creamy, dessert-like richness for a more indulgent flavor.
Milk Considerations:
- Dairy milk: Creates richest texture with subtle sweetness
- Oat milk: Provides creamy consistency with complementary cereal notes
- Almond milk: Lighter texture with nutty undertones
- Coconut milk: Tropical notes that complement matcha's grassiness
