Matcha Latte Recipe: Hot, Iced and Strawberry Matcha at Home
A basic matcha latte recipe is 1 teaspoon (2 grams) of sifted matcha powder whisked with 2 ounces of hot water at about 175°F, then topped with 6 ounces of steamed or frothed milk and 1 to 2 teaspoons of sweetener. The whole drink takes about 5 minutes, and the same base turns into an iced, strawberry, vanilla, dirty or oat milk matcha latte with one small change.
Matcha fits right into a home coffee bar because it uses gear you probably already have: the same milk frother, the same syrups and the same mugs. If you can make a latte, you can make this. Below is how to make a matcha latte at home, hot first, then five variations.
What You’ll Need
Ceremonial grade matcha powder – smoother taste for lattes where matcha is the main flavor
Bamboo matcha whisk and bowl set – the classic way to get a smooth, foamy base
Handheld milk frother – mixes the matcha and froths the milk if you skip the whisk
Small fine mesh strainer – sifting is what stops clumps
Temperature control electric kettle – heats water to 175°F without guessing
Hot Matcha Latte Recipe: Ingredients
This makes one 8 ounce hot matcha latte. Double everything for a large mug.
- 1 teaspoon (2 grams) matcha powder
- 2 ounces (60 ml) hot water, about 175°F (80°C), hot but not boiling
- 6 ounces (180 ml) milk of your choice
- 1 to 2 teaspoons sweetener: honey, maple syrup, sugar or simple syrup
No thermometer? Boil the water, then let it sit with the lid off for about 3 to 4 minutes. Boiling water makes matcha taste harsh and bitter, so the short wait matters.
How to Make a Matcha Latte at Home, Step by Step
- Sift the matcha. Set a small strainer over your bowl or mug and push 1 teaspoon of matcha through it with the back of a spoon. Matcha clumps in the tin, and clumps will not whisk out later.
- Add the hot water. Pour in 2 ounces of 175°F water.
- Whisk. Using a bamboo whisk, move your wrist quickly in a W or M shape, not in circles, for 20 to 30 seconds. Stop when the surface is covered in fine foam and you see no powder on the bottom.
- Sweeten. Stir in 1 to 2 teaspoons of sweetener while the matcha is warm so it dissolves fully.
- Heat and froth the milk. Warm 6 ounces of milk to steaming, around 150°F, on the stove or in the microwave. Froth it for 15 to 20 seconds until it has a layer of foam.
- Pour. Pour the matcha into your mug if you whisked it in a bowl, then add the milk, holding back the foam with a spoon and spooning it on top at the end.
Matcha Latte Without a Whisk
You do not need a bamboo whisk. Two methods work well:
- Handheld frother: Sift the matcha into a tall mug, add the 2 ounces of hot water, and run the frother just under the surface for 15 to 20 seconds. Rinse it, then use it again on the warm milk. See our guide to the best milk frothers for home baristas if you are choosing one.
- Jar: Add sifted matcha and water to a small jar with a tight lid and shake hard for 20 to 30 seconds. Use warm water, not hot, and open the lid carefully, since steam builds pressure in a sealed jar.
Ceremonial vs Culinary Matcha: Which One for Lattes?
Both grades work. The difference is mostly in how the matcha tastes when little else is in the cup.
| Ceremonial grade | Culinary grade | |
|---|---|---|
| Color | Bright, vivid green | Duller, more olive or yellow-green |
| Taste | Smooth, slightly sweet, mild bitterness | Stronger, grassier, more bitter |
| Best use | Plain hot or iced lattes with little sweetener | Flavored lattes, smoothies and baking |
A simple rule: pick ceremonial for a plain or lightly sweetened latte, and culinary grade matcha for strawberry, vanilla or dirty matcha, where other flavors share the cup.
Matcha Latte Variations
Iced Matcha Latte Recipe
Whisk 1 teaspoon of sifted matcha with 2 ounces of 175°F water and your sweetener, exactly as above. Fill a 12 ounce glass with ice, pour in 6 ounces of cold milk, then pour the matcha over the top for a layered look. Stir before drinking. Liquid sweeteners blend best in cold drinks, so use simple syrup, honey or maple here.
Strawberry Matcha Latte Recipe
Mash 3 to 4 ripe strawberries with 2 teaspoons of sugar until jammy, or use 2 tablespoons of strawberry syrup. Spoon it into the bottom of a glass, add ice, pour in 6 ounces of cold milk, and finish with the whisked matcha. You get three layers: red, white and green. Skip extra sweetener in the matcha since the berries carry it.
Vanilla Matcha Latte
Swap the sweetener for 2 to 3 teaspoons of vanilla syrup, or use 1 teaspoon of sugar plus 1/4 teaspoon of vanilla extract. It works hot or iced. You can make your own with our coffee syrup recipe, which takes about 10 minutes.
Dirty Matcha Latte
A dirty matcha latte is a matcha latte with a shot of espresso. Make the iced version above, then pour 1 shot (1 ounce) of espresso over the top last. Use 2 teaspoons of sweetener, because coffee and matcha together are more bitter than either alone. Strong coffee from a moka pot works if you do not have an espresso machine.
Oat Milk Matcha Latte
Use 6 ounces of oat milk in place of dairy. Its mild, slightly sweet taste suits matcha, so start with just 1 teaspoon of sweetener. For hot lattes, a barista style oat milk froths with more foam than regular oat milk.
Storage
Matcha powder loses color and flavor when it meets air, light and heat. Keep it sealed in its tin or a small airtight tea tin, in a cool, dark cupboard or the fridge. A finished latte is best right away. If you need to prep ahead, whisk the matcha with water and keep it covered in the fridge for up to a day, then shake it and add fresh milk.
Hot Matcha Latte
Ingredients
Method
- Sift the matcha. Set a small strainer over your bowl or mug and push 1 teaspoon of matcha through it with the back of a spoon. Matcha clumps in the tin, and clumps will not whisk out later.
- Add the hot water. Pour in 2 ounces of 175°F water.
- Whisk. Using a bamboo whisk, move your wrist quickly in a W or M shape, not in circles, for 20 to 30 seconds. Stop when the surface is covered in fine foam and you see no powder on the bottom.
- Sweeten. Stir in 1 to 2 teaspoons of sweetener while the matcha is warm so it dissolves fully.
- Heat and froth the milk. Warm 6 ounces of milk to steaming, around 150°F, on the stove or in the microwave. Froth it for 15 to 20 seconds until it has a layer of foam.
- Pour. Pour the matcha into your mug if you whisked it in a bowl, then add the milk, holding back the foam with a spoon and spooning it on top at the end.
Marcus’s Pro Tips
- Always sift. It takes 15 seconds and fixes most gritty lattes.
- Make a paste first. Add just a tablespoon of the water, stir it into a smooth paste, then add the rest and whisk.
- Soften a bamboo whisk. Soak the tines in warm water for a minute before using it so they flex without snapping.
- Adjust strength with powder, not water. For a bolder latte use 1 1/2 teaspoons of matcha and keep the water at 2 ounces.
- Warm the mug. Fill it with hot tap water while you whisk, then empty it. Your hot latte stays hot longer.
Frequently Asked Questions
What is the best matcha latte recipe ratio?
A good starting ratio is 1 teaspoon (2 grams) of matcha to 2 ounces of water and 6 ounces of milk. That gives a balanced 8 ounce drink. If it tastes weak, raise the matcha to 1 1/2 teaspoons before changing anything else.
Why is my matcha latte clumpy?
Clumps come from skipping the sifting step or adding all the liquid at once. Push the powder through a fine strainer, then whisk it with a small amount of water before adding milk. Whisking matcha directly into a full cup of milk rarely works.
Why does my matcha latte taste bitter?
The water was probably too hot, or you used too much powder. Keep the water near 175°F and measure a level teaspoon. Culinary grade matcha is also naturally more bitter, so add a little more sweetener or milk.
Can I make a matcha latte with cold water?
Yes. Shake sifted matcha with 2 ounces of cold water in a sealed jar for 30 seconds, then pour it over ice and milk. It foams a little less than the hot water method but mixes well.
Does a matcha latte have coffee in it?
No. A standard matcha latte is made with matcha, a powdered green tea, plus water and milk. Only a dirty matcha latte adds a shot of espresso.
Keep Your Latte Menu Going
Once the hot version feels easy, try the iced and strawberry ones, and keep a tin of matcha next to your syrups. A whisk set and a tin of matcha also make a nice Christmas or housewarming gift for someone who likes lattes. For more drinks from the same setup, try our chai latte recipe and our iced coffee recipe.
Marcus Webb writes about home coffee for BrewElevate. He researches and compares brewing gear, beans and recipes so home brewers can make a better cup without overspending. His rule: if he wouldn’t be comfortable buying it himself, it doesn’t make the list.
