Green, creamy and ready in 5 minutes: with this matcha latte recipe, you'll make the drink of finely ground green tea and velvety frothed milk with ease – classically hot or as an iced matcha latte.
Key points at a glance
- A matcha latte is made with ½ tsp matcha powder (approx. 1 heaped bamboo spoon), approx. 100 ml water and 50–100 ml frothed milk.
- The water should be no hotter than 80 °C – water that's too hot makes matcha bitter.
- The milk is warmed to 60–70 °C and frothed; cow's, oat and almond milk all work equally well.
- Preparation takes about 5 minutes and makes 1 glass – the difficulty level is easy.
- With a few ice cubes in the glass, the same recipe becomes an iced matcha latte.
The matcha latte is more than a trendy drink: it connects centuries-old Japanese tea culture around the chanoyu tea ceremony with modern preparation. The bright green powder is made from carefully grown, gently processed green tea leaves, and the milk rounds off its slightly astringent notes into a creamy taste experience. You'll find more background on the drink in our article Matcha latte – the creamy alternative to cappuccino.
What do you need for a matcha latte?
Prep time: 5 minutes · Serves: 1 glass · Difficulty: easy
Equipment: bamboo whisk (chasen) or milk frother, teaspoon, fine sifter, matcha bowl and a cup or glass.
Ingredients for 1 glass:
- ½ tsp matcha powder (approx. 1 heaped bamboo spoon)
- 30–50 ml warm water (approx. 80 °C) for mixing
- 100 ml additional water (also approx. 80 °C)
- 50–100 ml frothed milk – dairy or plant-based
- Optional sweeteners: cane sugar, coconut blossom sugar, honey, dates, stevia or agave syrup – you decide how sweet.
How do you make a matcha latte in 5 steps?
Making a matcha latte usually takes about 5 minutes – here's how:
1. Sift the matcha
Sift the matcha powder through a fine sifter into a bowl – this prevents lumps in the drink.
2. Mix and whisk the matcha
Pour about 100 ml of slightly cooled, boiled water (no hotter than 80 °C) over the sifted powder. Whisk it vigorously with a chasen (bamboo whisk) until a fine foam forms – a milk frother works too. Our guide to preparing matcha shows you how to whisk matcha the classic way, without milk.
3. Froth the milk
Froth 50–100 ml of milk – whether cow's, oat or almond milk – and heat it to about 60 to 70 °C before pouring it into a cup or glass.
4. Combine matcha and milk
Carefully pour the whisked matcha over the milk – this creates the typical green and white gradient. The milk rounds off the slightly astringent notes of the matcha and makes the drink balanced and creamy.
5. Optional: sweeten to taste
If you like, refine your matcha latte with a little honey, maple syrup or agave syrup. It tastes best freshly made and enjoyed right away.
Which matcha and which milk work best for a matcha latte?
A bold, creamy organic matcha such as Organic Matcha Itsutsu is ideal for matcha lattes: its full aroma stays present alongside the milk, while very delicate ceremonial grades tend to lose their nuances in a latte.
With milk, the foam is what matters most:
| Milk | Foam | Taste in a latte |
|---|---|---|
| Cow's milk | Stable and creamy | Classic and rounded, slightly sweet |
| Oat milk (barista) | Fine-textured, very stable | Mild and cereal-like, pairs well with matcha |
| Almond milk | Somewhat less stable | Slightly nutty, subtle |
You'll find a detailed comparison of all types of milk – including why some plant-based milks curdle in matcha – in our article Which milk goes best with a matcha latte?
What fruity variations are there?
Strawberry matcha latte
The summery version: purée 3–4 ripe strawberries with 1 tsp maple syrup and pour the purée into the glass as the first layer. Then – as in the basic recipe – add the frothed milk, and finally pour the matcha over the top. With a few ice cubes, it becomes a refreshing iced matcha latte with strawberries.
Mango matcha latte
Sweet, exotic and perfect for hot days: blend approx. 100 g of ripe mango with a small splash of water or (plant-based) milk into a smooth purée. It goes into the glass as the bottom layer, followed by the milk (or milk alternative), with the freshly whisked matcha on top. A few ice cubes turn it into a refreshing iced matcha latte with a mango flavor.
How do you make sure your matcha latte turns out perfectly?
Three things make the difference: use high-quality organic matcha powder, sift it before mixing, and always whisk it until frothy with water first, before adding the milk. That way you get a creamy latte without any lumps.
Serve your matcha latte in a glass – that's where the intense green color and the gradient really shine, whether classically hot or as an iced matcha latte with ice cubes. And if you feel like something new: a hint of strawberry or mango turns the classic into a fruity eye-catcher in no time.
1 Comment
Marlies
Hallo liebes Team, ich trinke und genieße jeden Morgen als erstes ein Matchalatte. Und gönne mir nachmittags manchmal noch mal einen.
Ich bin von euren Rezepten sehr begeistert.
Und habe schon einiges aus eurem Shop gekauft.
Macht weiter so. Beste Grüße Marlies.
Hallo liebes Team, ich trinke und genieße jeden Morgen als erstes ein Matchalatte. Und gönne mir nachmittags manchmal noch mal einen.
Ich bin von euren Rezepten sehr begeistert.
Und habe schon einiges aus eurem Shop gekauft.
Macht weiter so. Beste Grüße Marlies.