How to Make a Perfect Matcha Latte at Home: Tips & Tricks

Joshua Allerton
February 21, 2024

Matcha latte has quickly become my go-to morning drink, offering a perfect blend of energy and calm. It's not just a trendy café staple; making a matcha latte at home is surprisingly simple and rewarding.

In this guide, I'll walk you through the steps to create a creamy, frothy matcha latte right in your kitchen. No need to queue at the coffee shop anymore. Let's dive into the art of making this delicious beverage at home.

Choosing the right matcha powder

When venturing into the realm of homemade matcha lattes, the first step I take seriously is selecting the right matcha powder. It's a pivotal element that can make or break the quality of your latte. Here's how I navigate through the options.

Understanding Quality Grades

Matcha is available in various grades, primarily categorised into ceremonial and culinary grades. The ceremonial grade is the highest quality, boasting a vibrant green colour and a delicate taste that's perfect for sipping directly. In contrast, culinary grade matcha is designed for cooking and baking, offering a stronger flavour.

For a smooth and flavourful matcha latte, I always recommend using ceremonial grade matcha. It may come with a higher price tag, but the unmatched taste it delivers in your latte is well worth the investment.

Factors to Consider

  • Origin: The best matcha comes from Japan, where traditional farming and milling techniques ensure a superior product. Look for matcha that's specifically from regions renowned for their quality, such as Uji or Nishio.
  • Colour: High-quality matcha powder will have a bright, vivid green colour. Dull or overly yellow tones might indicate lower quality or older matcha.
  • Texture: It should be fine and silky to the touch. Coarse powder won't whisk well, leaving your latte clumpy rather than smooth.

Where to Buy

Your local health food store or specialty tea shop may carry high-quality matcha. However, for the widest selection, I've found that online retailers are your best bet. Just be sure to purchase from reputable sources with good reviews to avoid counterfeit or low-grade products.

I keep these factors in mind whenever I'm stocking up on matcha powder for my lattes. Ensuring I have the best quality matcha not only guarantees a delicious latte but also enriches my morning routine with an authentic and energising start.

Ingredients you'll need

Making a matcha latte at home requires a few key ingredients and, lucky for you, the list isn’t extensive. You’ll be enjoying this energising beverage in no time. Here's what you'll need:

  • Ceremonial grade matcha powder: As discussed, this is crucial for that smooth, rich flavour. About 1 to 2 teaspoons, depending on how strong you like your latte.
  • Hot water: Just a small amount, around 70ml, to dissolve the matcha powder.
  • Milk of choice: I tend to go for almond or oat milk for that creamy texture, but any milk will do. You'll need about 240ml.
  • Sweetener (optional): A teaspoon of honey or maple syrup adds a lovely sweetness.
  • A pinch of salt (optional): Sounds odd, but it really enhances the matcha flavour.
  1. Sift your matcha powder into a bowl or cup to avoid lumps. This step is key for a smooth texture.
  2. Add your hot water to the matcha powder. Whisk it using a matcha whisk or a small regular whisk until it’s frothy and well combined. The water should not be boiling but around 80°C, which brings out the best in your matcha without making it bitter.
  3. In a saucepan, warm your milk on the stove until it’s steaming but not boiling. You can also froth the milk if you like your latte extra creamy.
  4. Pour the milk into your matcha mixture, add your sweetener and a pinch of salt if you're using them, and whisk everything together.
  5. Serve immediately, perhaps with a sprinkle of matcha on top for that barista touch.

Remember, the quality of your ingredients can make a substantial difference in taste, so it's worth investing in good matcha and fresh milk. Adjust the quantities to suit your preference because at the end of the day, your perfect matcha latte is the one that tastes best to you.

Equipment required

When I decided to dive into the art of making a matcha latte at home, I realised the right equipment plays a pivotal role. It's not just about having the ingredients; how you mix them makes a massive difference in the quality of your latte. Here's what I found essential:

  • Matcha whisk (Chasen): This traditional bamboo whisk isn't just for show; it's crucial for getting that smooth, frothy consistency without clumps. Trust me, once you've used it, you'll never want to go back to regular whisks.
  • Sifter: Clumps are the enemy of a perfect matcha latte. A simple sifter ensures your matcha powder is fine and clump-free before mixing.
  • Measuring spoon: Consistency is key in the flavour of your latte. A measuring spoon helps you get the same great taste every time.
  • Milk frother or steamer: Whether you prefer your latte hot or iced, a frother or steamer will give you that creamy, velvety milk that's so crucial to the experience.
  • A bowl or wide cup: Preferably a matcha bowl (Chawan), but any wide cup will do. You'll need this for whisking the matcha and water effectively.

With these tools at my disposal, making a matcha latte became an almost meditative experience. It's fascinating how each piece of equipment contributes to the final result, from the smoothness of the matcha to the frothiness of the milk. It's proof that good equipment does make a difference. Now, let’s talk about how to put all this to use.

Step-by-step instructions

After covering the importance of having the right equipment for making a matcha latte at home, I'm now excited to share my go-to recipe. This simple yet delightful matcha latte recipe will ensure you start your morning on the right foot or provide that much-needed afternoon pick-me-up. Let's dive in!

Preparing the Matcha

  1. Heat water to just below boiling point, around 80°C. You don't want to burn the delicate matcha powder.
  2. Sift 1 teaspoon of matcha powder into a bowl or cup. This step is crucial for avoiding clumps and ensuring your matcha is smooth.
  3. Add 2-3 tablespoons of hot water to the sifted matcha. Then, using your matcha whisk, briskly whisk in a zigzag motion until the mixture is frothy. This usually takes about 15 seconds.

Frothing the Milk

  1. While your matcha is settling, heat up your milk of choice. Whether it's dairy or a plant-based alternative, make sure not to boil it. I prefer using a milk steamer for that perfect froth, but a milk frother works well too.
  2. Once your milk is heated and frothy, gently pour it into the matcha mixture. For an extra touch of sweetness, you might want to add a teaspoon of honey or maple syrup into the milk before frothing.

Combining and Serving

  • Stir gently to combine the matcha and milk. At this point, you'll notice the vibrant green color of the matcha blending beautifully with the creamy milk.
  • For the ultimate experience, pour the latte into a pre-warmed mug. This keeps your matcha latte at an optimum temperature for longer.

Personal Touch

I've found that the best matcha lattes are made with a bit of experimentation and personalisation. Adjust the ratios of matcha to water or milk to suit your taste. Some enjoy their lattes on the stronger side, with more matcha, while others prefer a milkier, subtler taste. Don't be afraid to tweak this recipe and make it your own.

Perfecting your matcha latte

After following the basics of matcha latte preparation, the secret to perfecting your drink lies in the details. I've discovered a few tricks over time that truly elevate the experience. Let's dive into these nuanced steps.

Mastering the Matcha

First off, the quality of matcha is paramount. To ensure you're getting the best:

  • Look for vibrant green colour; it indicates freshness.
  • Opt for ceremonial grade if your budget allows.

When preparing the matcha:

  1. Sift 1-2 teaspoons to avoid clumps.
  2. Heat water to just below boiling (80°C).
  3. Use a bamboo whisk to mix the matcha with about 60ml of water.

Crafting the Perfect Froth

Great froth makes your latte visually appealing and texturally delightful. For milk:

  • Use a frother or whisk vigorously to create soft peaks.
  • Non-dairy milks like almond or oat often yield the best froth.

Sweetness and Spice

Personalising your matcha latte involves adjusting sweetness and spice to taste.

  • Incorporate natural sweeteners like honey or agave syrup.
  • Experiment with adding vanilla extract or a dash of cinnamon.

Temperature Tips

Getting the right temperature for both the matcha and milk is crucial. Too hot, and you'll lose the delicate flavours; too cool, and it might feel underwhelming.

  • Aim to have your milk heated to around 65°C.
  • Ensure the matcha mixture itself isn't too hot before combining with milk.

The Final Whisk

Once you've combined the frothed milk with your matcha:

  • Give it a final gentle whisk to amalgamate the layers.
  • Pouring the milk slowly from a height can also help mix the drink.

By paying attention to these finer points, you're not just making a matcha latte; you're crafting a beverage that's a joy to drink. Whether it's your morning pick-me-up or a soothing companion for the afternoon, taking the time to perfect your matcha latte can turn it into a cherished ritual. Experiment with these tips, and remember, the best matcha latte is one that's perfectly suited to your taste.


Crafting the perfect matcha latte at home is more than just a recipe; it's an art that's deeply personal and rewarding. I've shared my insights on how to elevate your matcha game by focusing on quality ingredients, mastering the froth, and personalising your drink to suit your taste. Remember, the key to a great matcha latte lies in the details— from the temperature of your milk to the grade of matcha you choose. By following these tips, you'll not only enjoy a delicious beverage but also turn your matcha making into a mindful ritual. So go ahead, experiment, and find your perfect matcha latte blend. Trust me, it's worth the effort.

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