
Café-Quality Matcha Latte at Home
Maison Genkai1 min read
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
- Sift the matcha into a small bowl or cup to remove clumps
- Add 30ml of 70°C water and whisk vigorously with a chasen or milk frother until smooth and slightly foamy (no lumps!)
- Heat your milk to about 65°C and froth it (steam wand, frother, or just shake in a sealed jar)
- Pour the frothed milk over the matcha concentrate
- 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




