Article: How to make a matcha latte? Easy recipe, hot or iced
How to make a matcha latte? Easy recipe, hot or iced
A good matcha latte doesn't require many ingredients: it's mainly about finding the right balance between matcha, water, and milk. For a cup of about 200 ml, start with 2 g of matcha, 40 ml of water at around 75°C, and 160 ml of milk. This base allows you to retain the matcha flavor without making the drink too concentrated or too diluted.
Maison Yume's Yame Matcha has a smooth, umami-rich, and slightly bitter profile with a hint of chocolate. It works well in a latte without needing to mask its flavor with a lot of sugar or syrup.
Matcha Latte Recipe at a Glance
| Ingredient | Quantity |
|---|---|
| Matcha | 2 g |
| Water | 40 ml at 70–80°C, ideally around 75°C |
| Milk | 160 ml |
| Sugar or syrup | Optional |
You can use animal or plant-based milk. If you're unsure between oat, soy, almond, or whole milk, our guide on choosing milk for a matcha latte details their differences.
Useful Equipment
- a scale or measuring spoon;
- a small sieve;
- a bowl or a wide enough cup;
- a chasen, a small electric whisk, or a frother;
- a glass or cup for serving.
The chasen is still very pleasant to use, but it's not essential for making a latte at home. The main goal is to disperse the powder well in the water before adding the milk. If you're using a bamboo whisk, also check out our guide on how to use a chasen.
How to Make a Hot Matcha Latte
1. Sift 2g of matcha
Place the matcha in a small sieve and pass it directly over the bowl. This step takes a few seconds and greatly facilitates achieving a smooth texture.
2. Add 40 ml of water at around 75°C
Avoid boiling water. Water that is too hot can unnecessarily enhance bitterness and astringency, making the aromatic profile less pleasant. A range of 70 to 80°C works well, with approximately 75°C as a simple starting point.
For more information, check out our article on matcha water temperature.
3. Whisk until you get a homogeneous base
Whisk quickly for about 15 to 20 seconds. With a chasen, make rapid back-and-forth movements rather than slowly swirling in a circle. With an electric frother, a few seconds are usually enough.
The goal is not to create a huge amount of foam: primarily aim for a fluid, homogeneous base without powder clumps.
4. Heat 160 ml of milk
Heat the milk without boiling it. Around 55 to 65°C, it remains pleasant to drink and retains a smooth texture. You can froth it if you like a lighter texture.
5. Pour the milk over the matcha
Gently pour the milk into the matcha base, then stir lightly. Taste before sweetening: depending on the chosen matcha and milk, the drink may be sufficiently well-rounded as is.
How to Make an Iced Matcha Latte
The method remains almost identical. First, prepare the base with 2 g of matcha and 40 ml of water at 70–80°C. Then, fill a glass with ice cubes, add approximately 150 ml of cold milk, and finally pour the matcha base over it.
For a more intense drink, slightly reduce the amount of milk rather than adding much more matcha. The ice cubes will gradually dilute the drink, especially if you drink it slowly.
What dosage to choose for a matcha latte?
| Profile | Matcha | Water | Milk |
|---|---|---|---|
| Mild | 1.5 g | 40 ml | 170–180 ml |
| Balanced | 2 g | 40 ml | 160 ml |
| More intense | 2.5 g | 40 ml | 140–150 ml |
For a first preparation, we recommend starting with 2g and then adjusting according to your cup and milk. To compare ratios for different drinks, refer to our guide How much matcha per cup?.
Should you sweeten a matcha latte?
No. Sugar is entirely optional. A smooth, less bitter matcha can be served perfectly well without sugar, especially with naturally creamy milk.
If you prefer a richer drink, add a small amount of honey, sugar, or syrup after tasting. The idea is to complement the matcha, not to make its flavor disappear.
5 mistakes that completely change the result
- Using boiling water. It can unnecessarily enhance bitterness and astringency.
- Pouring matcha directly into a large glass of milk. The powder disperses less effectively and forms clumps more easily. First, prepare a small base with water.
- Using too much milk. Even good matcha eventually disappears if the ratio is too diluted.
- Not sifting the powder. The result can still be acceptable, but sifting makes the preparation much smoother.
- Sweetening before tasting. Start without sugar then adjust. This allows you to understand the true balance between matcha and milk.
What matcha to use for a latte?
The most important thing is to choose a matcha whose taste remains perceptible with milk, without relying on strong bitterness to provide intensity. Look especially at the origin, freshness, aromatic profile, and traceability rather than a simple marketing label.
Our Yame Matcha is sourced from a family farm in Yame, Fukuoka Prefecture. Its smooth, umami, and low-bitterness profile makes it suitable for both water-based preparation and hot or iced lattes.
Frequently Asked Questions
How much matcha is needed for a latte?
Around 2g for a 200ml drink is a great starting point. Then adjust between 1.5 and 2.5g depending on your desired intensity.
Can you make a matcha latte without a chasen?
Yes. A small electric frother works very well. You can also use a closed shaker to mix the matcha and water before adding the milk.
Can cold milk be used?
Yes. Always prepare the matcha first with a small amount of water, then add cold milk and ice cubes for an iced version.
Why does my matcha latte have lumps?
Most often, the powder has not been sifted or has been added directly to too much liquid. Sift the matcha then whisk it first with 40ml of water.
Why does my matcha latte barely taste like matcha?
The ratio is probably too diluted. Try 2g of matcha with 40ml of water and 160ml of milk before increasing the dosage.
The formula to remember
2 g of matcha + 40 ml of water at about 75°C + 160 ml of milk.
This is the simplest base for preparing a balanced matcha latte at home. From there, you can adjust the milk, temperature, and intensity according to your preferences, without complicating the recipe.
