Enjoy a hot or iced Matcha Latte at home with this easy recipe! Creamy, refreshing, and a great energy boost, this homemade matcha latte recipe is better and cheaper than the coffee shop!
I love the flavor of matcha green tea. It’s less acidic than coffee and has a pleasant, mellow earthiness which I find both calming and refreshing.
Both hot and iced matcha drinks are made with four basic elements:
- High Quality Matcha Powder
- Milk—You can use any fat content of milk for matcha lattes. I prefer 2% or whole milk for hot lattes (SO CREAMY!) and skim or 1% for iced lattes, since I’m usually craving something lighter and more refreshing when I’m making an iced matcha. If you have trouble digesting dairy, lactose-free cow’s milk also works great in this recipe! It has the all the same nutrients as regular milk but without the lactose. Learn more about lactose intolerance here.
- Sweetener– Just a teaspoon or two of sweetener is all you need to brighten the flavors in the matcha. I usually use liquid sweeteners like honey, maple syrup, or vanilla simple syrup, but granulated or brown sugar also works.
These tools are not required, but are very helpful for making matcha lattes:
- Matcha bamboo whisk– These whisks are purpose built to gently-but-efficiently break up any clumps and create a nice foamy matcha.
- Milk frother– I use the frother that’s built into my coffee maker, but you can also use a hand-held frother or an electric steamer/frother, which both heats and froths the milk at one time!
- Mini sifter– Any fine mesh sieve will work just fine for this recipe, but these mini ones are great for a small amount of matcha and are also useful for dusting powdered sugar or cinnamon on desserts.
If you want to create the layered iced matcha look seen in the pictures, you’ll need to use sweetener. The naturally occurring sugar in the milk is what causes it to sink to the bottom. I also prefer the taste of sweetened lattes, and usually add slightly more sweetener to iced beverages than hot (this is personal preference). However, if you prefer unsweetened matcha and the layering isn’t important to you, feel free to omit it.
If you love this Matcha Latte, be sure to check out how to use your favorite type of tea to make hot, comforting Homemade Tea Lattes. Also a coffee fan? Make Whipped Coffee (often called Dalgona Coffee) at home for a tasty pick-me-up.
- 7 minutes
1/4 cup water
1 teaspoon matcha powder
1 cup milk (regular or lactose-free)
1-2 teaspoons sweetener of your choice
For Hot Matcha Lattes:
- Heat the water to a simmer.
- Sift the matcha powder through a fine mesh sieve into a shallow bowl. Add the hot water and use a bamboo matcha whisk or regular whisk to combine, making an up and down M motion, until the mixture is smooth and a little frothy.
- Heat the milk to a simmer then stir in sweetener. Froth until doubled in size. Pour into a large mug.
- Add the matcha mixture on top, stirring gently to combine, then serve.
For Iced Matcha Lattes:
- Sift the matcha powder through a fine mesh sieve into a shallow bowl. Add 1/4 cup warm water and use a bamboo matcha whisk or regular whisk to combine, making an up and down M motion, until the mixture is smooth and a little frothy.
- Sweeten the milk to taste.
- Fill a large glass with ice. Add milk, then pour the matcha mixture over top, stirring with a straw before serving.
I prefer maple syrup or honey to sweeten my lattes, but granulated or brown sugar also works well. Honey can be difficult to incorporate into cold milk, so I usually use maple syrup for iced lattes. If using honey, pour the milk into a jar, add honey, and shake very well to combine.
Look for matcha powder that is sourced from Japan, is very bright green, and costs around $20-30 for a 1.5 to 2.5-ounce package.