How to Make a Cafe-Style Matcha Latte at Home

Slug: matcha-latte-at-homePillar: Food and Drink > RecipesKeyword: how to make matcha latte at homeExcerpt: Skip the 5 pound cafe matcha. With the right matcha powder, a small whisk, and warm milk, you can make a rich, frothy latte at home in 3 minutes.

A good matcha latte is one of the simplest cafe drinks to recreate at home once you understand the two steps that make or break it: sifting the matcha and whisking it properly before the milk goes in. Get those right and your home version will rival anything at four pounds fifty a cup.

What You Need

Ceremonial-grade matcha powder, not culinary grade which is bitter and less vibrant. Look for bright green colour.
A bamboo whisk or small electric milk frother with a spinning wire head.
A small bowl or wide cup for whisking.
Milk of your choice. Oat milk froths particularly well and complements matcha's grassy flavour.
Optional: one teaspoon honey or maple syrup.

The Recipe

Step 1: Sift the Matcha

Measure one to two teaspoons of matcha into your bowl. Sift it through a fine tea strainer to break up the tiny clumps that cause lumpy, bitter spots in your drink. This takes 10 seconds and makes a noticeable difference.

Step 2: Whisk with Hot Water

Add 60ml of hot water at around 75 to 80 degrees Celsius, or kettle water left to cool for two minutes. Whisk in a brisk W or M motion for 30 to 60 seconds until the matcha is fully dissolved and a fine foam sits on top.

Step 3: Steam or Heat the Milk

Heat 200ml of milk to around 65 degrees Celsius. To froth without a steam wand, heat the milk in a small saucepan, then use your milk frother or shake in a sealed jar for 30 seconds.

Step 4: Combine

Pour the whisked matcha into your cup first, then slowly pour the steamed milk over it, spooning foam on top. Sweeten to taste with honey or maple syrup.

Iced Matcha Latte Variation

Follow steps 1 and 2 with cold water instead of hot. Fill a glass with ice, pour in cold oat milk, then slowly pour the matcha concentrate over the top for a beautiful layered effect. Stir before drinking.

Common Mistakes to Avoid

Using boiling water: it scorches the matcha and creates bitterness.
Not sifting: leads to unmixed clumps that taste unpleasant.
Using culinary-grade matcha: designed for baking, not drinking.
Overheating the milk: scalded milk loses sweetness.

For more easy drink recipes, visit our Food and Drink section.

Frequently Asked Questions

Is matcha good for you?

Matcha is high in antioxidants and contains L-theanine, an amino acid associated with calm alertness. It has roughly 70mg of caffeine per teaspoon. NHS guidance suggests keeping caffeine below 400mg per day for adults.

What is the difference between ceremonial and culinary matcha?

Ceremonial matcha is made from the youngest tea leaves and has a smoother, sweeter flavour intended for drinking. Culinary matcha comes from more mature leaves and is designed for baking.