Café-Quality Matcha Latte at Home

The Perfect Matcha Latte

A good matcha latte should taste like matcha, not just green milk. The secret is in the ratio, the water temperature, and using premium grade matcha — not ceremonial (which is wasted in milk) and not culinary (which tastes bitter).

Ingredients

• 2g premium matcha powder (about 1 teaspoon)
• 30ml water at 70°C
• 200ml milk of your choice (oat milk gives the creamiest result)
• Optional: 1 tsp honey, maple syrup, or vanilla

Steps

1. Sift the matcha into a small bowl or cup to remove clumps
2. Add 30ml of 70°C water and whisk vigorously with a chasen or milk frother until smooth and slightly foamy (no lumps!)
3. Heat your milk to about 65°C and froth it (steam wand, frother, or just shake in a sealed jar)
4. Pour the frothed milk over the matcha concentrate
5. Sweeten if desired — but try it without first. Good matcha has natural sweetness.

Iced Version

For iced matcha latte: prepare the matcha concentrate the same way, fill a glass with ice, pour cold milk, then add the matcha on top for a beautiful layered effect.

Which Milk Works Best?

• Oat milk: Our top recommendation — creamy, slightly sweet, froths well, complements matcha's umami
• Whole milk: Classic, rich, excellent froth
• Almond milk: Light, nutty. Doesn't froth as well.
• Soy milk: Good froth, neutral taste