How to Make a Matcha Latte at Home (Hot and Iced)

In short: Whisk 2 g of matcha (about 1 teaspoon) with 30 ml of hot water until smooth, then pour in 150–200 ml of frothed milk and sweeten to taste. The secret is to dissolve the matcha in a little water first — never straight into milk — and to avoid boiling water.

What you need

Ingredient	Amount (1 mug)
Matcha	1–2 teaspoons (2–4 g)
Hot water, about 80 °C (175 °F)	30 ml (2 tablespoons)
Milk (dairy or plant-based)	150–200 ml (about ¾ cup)
Sweetener (optional)	1–2 teaspoons sugar, honey, maple or simple syrup

Tools: a small bowl or mug, a bamboo whisk or a small electric frother, and a fine sieve.

Koto’s tip: Use culinary or “latte” grade matcha here. Its stronger, slightly bitter flavor stands up to milk and sugar. Save your best ceremonial matcha for drinking with water only. More in Ceremonial vs Culinary Matcha.

Hot matcha latte: step by step

1. Sift the matcha

Press the matcha through a small sieve into your bowl or mug. This takes ten seconds and is the easiest way to avoid lumps.

2. Add a little hot water and whisk

Pour in about 30 ml of water at around 80 °C — boil the kettle and let it rest a few minutes. Whisk quickly in a zigzag (“M” or “W” shape) until smooth and slightly foamy, or use a frother for 10–15 seconds.

3. Sweeten (optional)

Stir sweetener into the matcha now — it dissolves better before the milk goes in.

4. Heat and froth the milk

Warm the milk to about 60–65 °C (hot, but not boiling) and froth it with a frother, a whisk or by shaking it in a sealed jar.

5. Combine

Pour the milk into the matcha, holding back the foam with a spoon, then spoon the foam on top. Dust with a pinch of matcha if you like.

Iced matcha latte

1. Whisk the matcha with 30 ml of room-temperature or warm water until smooth.
2. Fill a glass with ice and pour in 150 ml of cold milk.
3. Pour the matcha over the milk for a pretty green-and-white layer, then stir before drinking.

Koto’s tip: For a café look, add sweetener to the milk first, then pour the matcha slowly over the back of a spoon. The layers stay separate longer.

Dairy-free options

Milk	Result
Oat milk	Creamy, froths well, naturally sweet — the most popular choice
Soy milk	Rich and common in Japanese cafés; can separate if too hot
Almond milk	Lighter and nutty; use a “barista” version for better foam
Coconut milk	Rich and tropical; best for iced lattes

Troubleshooting

Problem	Why	Fix
Lumps of powder	Matcha added straight to milk, or not sifted	Sift, then whisk with a little water first
Bitter taste	Water too hot, or too much matcha	Use water around 80 °C; start with 1 teaspoon
Dull, brownish color	Old or oxidized matcha	Store opened matcha airtight in the fridge and finish it within a few weeks
Weak flavor	Not enough matcha for the milk	Use 2 teaspoons, or less milk

Easy variations

• Vanilla matcha latte: add a few drops of vanilla extract.
• Honey ginger matcha: stir in honey and a little grated ginger.
• Hojicha latte: swap matcha for hojicha powder — toasty and mellow. See What Is Hojicha?
• Matcha affogato: pour a shot of whisked matcha over vanilla ice cream.

FAQ

How much caffeine is in a matcha latte? Because you drink the whole leaf, matcha generally has more caffeine than steeped green tea; the amount depends on the matcha and how much you use. Use 1 teaspoon for a gentler drink, or try a hojicha latte, which is often (but not always) lower in caffeine.

Can I make it without a whisk? Yes. Shake the matcha and water in a small sealed jar, or use an electric frother.

Can I prepare it in advance? Matcha tastes best fresh. For iced lattes, you can whisk a few servings of matcha and water and keep it in the fridge for a day — shake well before using.

Related

• How to Make Matcha the Traditional Way
• Ceremonial vs Culinary Matcha
• What Is Hojicha?