How to make the perfect matcha latte at home
A homemade matcha latte can rival (and often beat) the coffee-shop version, for a fraction of the price. The secret comes down to three things: the right temperature, the right dose and the right whisking technique. Here's how to get it right every time; the video below shows you how it's done.
What you'll need
- •1 to 2 g of ceremonial matcha (½ to 1 teaspoon).
- •A little hot water at 70–80 °C (158–176 °F), definitely not boiling.
- •200 ml of milk of your choice (oat and almond give a lovely foam).
- •A bamboo whisk (chasen) or an electric frother.
- •Optional: a little honey or syrup to sweeten.
The method, step by step
1. Sift the matcha straight into the bowl or cup. This often-forgotten step gets rid of lumps before you even begin.
2. Pour in a splash of hot water (70–80 °C) and whisk briskly, tracing a "W" or a zigzag, until you get a fine, even foam. Don't whisk in circles.
3. Heat and froth the milk, then pour it gently over the matcha.
4. Adjust the sweetness if needed, and enjoy.
The iced version (iced matcha latte)
Prepare your matcha as above with a splash of water, fill a tall glass with ice, add cold milk, then pour the matcha over the top. The green-on-white gradient is as beautiful as it is refreshing, perfect for summer and for your stories.
The 3 mistakes that ruin everything
- •Boiling water: it makes matcha bitter. Always keep it below 80 °C (176 °F).
- •Skipping the sifting: hello, lumps.
- •A low-grade matcha: even the best technique can't rescue a dull, bitter powder.
Frequently asked questions
Which milk should I use for a matcha latte?+
Oat milk is the favourite for its creamy texture and stable foam. Almond milk and whole milk work very well too.
Can I make a matcha latte without a bamboo whisk?+
Yes: an electric milk frother, a tightly closed shaker or even a mini blender will do the job perfectly.
How much matcha per cup?+
Allow 1 to 2 g, or half to one teaspoon. Adjust to the intensity you like.