Matcha Latte Recipe: The 50p Home Method

To make a matcha latte: sift 2g of culinary matcha, whisk it with 30ml of 70-80°C water to a smooth paste, then add 200ml of hot or cold milk and sweeten to taste. The full ingredients and steps for the hot cup and the iced cup are below, with the equipment you need and the mistakes that spoil a cup. For what the drink is, which grade of matcha to buy and how it compares with the café version, read matcha latte: what it is and which matcha to buy.

Hot matcha latte recipe

Ingredients (single serving)

• 2g culinary grade matcha powder (1 heaped teaspoon)
• 30ml hot water (70-80°C, NOT boiling)
• 200ml whole milk (or oat milk for plant based)
• 1-2 tsp honey or sugar (to taste)
• Optional: ½ tsp vanilla extract; cinnamon dust on top

Method

1. Sift the matcha. 2g into a wide bowl through a fine mesh sieve. The sifting prevents lumps.
2. Add hot water. 30ml of 70-80°C water. NOT boiling, boiling water bitters matcha.
3. Whisk to a paste. Use a bamboo chasen (whisk) in W or M motion for 15-20 seconds. The matcha should be smooth and slightly foamy.
4. Heat the milk. 200ml whole milk to just below boiling. Optional: froth with a milk frother.
5. Combine. Pour the steamed milk into the matcha paste. Stir to combine.
6. Sweeten. Add honey or sugar to taste.
7. Optional dust. Cinnamon or extra matcha powder on top.

Iced matcha latte recipe

Ingredients

• 2g matcha powder
• 30ml warm water (50-60°C, cooler for iced)
• 200ml cold milk
• 1-2 tsp honey or simple syrup
• Ice

Method

1. Sift matcha into a wide bowl.
2. Add warm water. Whisk to paste with chasen.
3. Add sweetener to the paste; stir.
4. Pour cold milk over ice in a tall glass.
5. Pour the matcha mixture over the milk.
6. Stir to combine.

Equipment

• Bamboo whisk (chasen). £8-15. Essential, kitchen whisks don't aerate properly.
• Wide bowl. Any wide ceramic bowl 12-15cm wide works.
• Sifter. Small fine mesh sieve.
• Saucepan or milk frother. For heating milk.

Two notes on the ingredients. For a plant based cup use oat milk: it is the closest to dairy in mouthfeel and steams best, with almond or soy as workable alternatives. For a lavender latte, add ¼ tsp lavender flowers to the milk while it heats, then strain before you combine.

Common mistakes

• Boiling water. Bitters the matcha. Use 70-80°C.
• Skipping the sift. Lumps don't disappear in whisking.
• Wrong whisk. Kitchen whisks don't work for matcha. Use bamboo chasen.
• Adding milk too hot. Boiling milk has off flavours. Heat to just below boiling.
• Using premium ceremonial for lattes. Wasteful; culinary does the job well.

FAQ

How do I make matcha latte at home? Sift, whisk with hot water to paste, add steamed milk, sweeten.

What temperature water? 70-80°C. NOT boiling.

Best milk? Whole dairy or oat milk. Oat is closest to dairy for plant based.

Do I need a bamboo whisk? Yes, kitchen whisks don't aerate matcha properly.

Curator's note: a home matcha latte is the real everyday money saver. £15 of equipment + £15 of culinary matcha = 30 lattes for less than 8 café lattes would cost. Once you've made your own, the syrupy chain version permanently disappoints. Lee, teas.co.uk, Tunbridge Wells.

The teas that come up around this subject: English Breakfast, Earl Grey, green tea, loose leaf tea, Darjeeling, oolong, and herbal tea. Browse the wider tea range; matcha tins and the rest ship free over £35, single bags upwards.

More from the tea wiki

• How to Make an Iced Matcha Latte
• Chai Latte Recipe
• How to Make a Tea Latte at Home
• Tea Loaf Recipe: Fruit Soaked in Tea
• Matcha Recipes: Baking, Frozen, Savoury and Cocktails
• Iced Tea Recipe UK: A Hard Water Method

Download as PDF