A cup of matcha latte with white leaf-shaped latte art on top, placed on a saucer. Nearby are a bamboo whisk, a bowl of matcha powder, and wooden beads, all arranged on a white surface.

Recipe Highlights

If you love grabbing a Matcha Latte from Starbucks or your neighborhood cafe, I’d love to show you how to make an even better version at home for a fraction of the cost.

This creamy and frothy Matcha Latte is so easy to make with good-quality matcha, milk, and a whisk. Just be sure to follow my whisking tips to prevent matcha lumps so every sip is smooth, calming, and gently energizing.

  • A creamy, smooth texture and wonderful aroma without fancy barista skills.
  • Easy to customize with your choice of milk and sweetness.
  • A relaxing everyday ritual you can whip up in just 5 minutes.

If you love all things matcha, try my Matcha Swiss Roll, Matcha Mille Crepe Cake, and Matcha Cookies next!

A top view of a white cup filled with matcha latte, featuring latte art on the frothy green surface. Surrounding items include a whisk, beads, a cloth napkin, and a bowl of matcha powder.

What is Matcha Latte?

A matcha latte is a warm drink made by whisking Japanese green tea powder with hot water, then blending in steamed milk for a creamy finish. Unlike regular green tea, matcha (抹茶) is a finely ground powder of shade-grown green tea leaves. It has a vibrant green color, earthy aroma, and smooth, full-bodied flavor.

Ingredients for Matcha Latte

  • matcha (ceremonial or culinary grade) – I recommend so-called ceremonial-grade matcha for this recipe. Ceremonial matcha comes in different levels, and the lower levels are perfect for lattes. If you use sweetener, you can also help mask a bit of bitterness found in culinary-grade matcha. My favorite brands for high-quality matcha are Kyoto’s Ippodo Tea and Naoki Matcha, and you can find both on Amazon.
  • milk
  • hot water
  • sugar – optional; or your favorite sweetener

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Matcha Latte

  1. Sift the matcha. Sift the matcha through a fine-mesh strainer into a cup or bowl to remove lumps and ensure a smooth latte base.
  1. Add hot water. Pour a small amount of hot water over the sifted matcha. Add sugar if you prefer a sweeter taste.
  1. Whisk until foamy. Whisk briskly in a W-motion with a bamboo whisk (chasen) or flat whisk until smooth and lightly foamy.
A hand holds a metal sifter over a white ceramic bowl, gently sifting vibrant green matcha powder—perfect for crafting a smooth matcha latte—onto a light wooden surface.
A hand holds a ceramic bowl with green matcha powder, while the other uses a bamboo whisk to mix it on a light wooden surface—perfect for preparing a smooth matcha latte.
  1. Froth or steam the milk. Warm your cold milk and whip it using a frother or steam it with an espresso machine. Warm milk without frothing also works, but the foam adds a nice texture.
  1. Pour and serve. Slowly pour the warm milk into the matcha base, ending with a layer of foam. Sprinkle a pinch of extra matcha on top, if you like, and enjoy immediately.
A hand uses a handheld milk frother to foam milk for a matcha latte in a glass measuring cup on a wooden surface.
A hand holds a ceramic bowl of whisked green matcha as frothed milk is poured from a measuring cup, creating a vibrant matcha latte on a light wooden surface.
Two bowls of vibrant green matcha latte with white foam on top sit on a rustic wooden table, surrounded by a bowl of matcha powder, a bamboo whisk, a spoon, and decorative napkins.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make the perfect matcha latte every time.

  • Sift the matcha first. This prevents lumps and creates a smooth base, even you are going to whisk.
  • Use the right temperature water. Keep it at about 176ºF (80ºC). Too-hot water can make matcha taste bitter.
  • Whisk in a W-motion. This creates better foam than a usual circular pattern.
  • Don’t expect matcha to dissolve. It’s ground tea leaves, so a little settling is normal.
  • Warm the milk gently. Overheating can affect flavor and frothing.
  • Froth for texture. Even a few seconds with a milk frother adds body. Whole milk froths the best and low-fat is okay; however, non-fat milk is hard to froth.
A cup of matcha latte with white leaf-shaped latte art on top, served in a white cup and saucer, with a bamboo whisk, cloth napkin, and other cups nearby on a light-colored surface.
A ceramic bowl filled with vibrant green matcha latte topped with creamy white foam and a sprinkle of matcha powder, placed on a pink napkin on a wooden table.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

  • Use a different milk. For vegan/vegetarian, try almond milk, oat milk for great foam, or soy milk.
  • Adjust the sweetness. I don’t add any, but feel free to stir in sugar or your preferred sweetener to taste.
  • Make it stronger. Use a little extra matcha for a deeper flavor.
  • Enjoy it chilled. Try my Iced Matcha Latte or Strawberry Matcha Latte for a refreshing version.
Tall glass cups containing Iced Matcha Latte.
A glass of iced matcha latte with green, white, and red layers, served with a clear straw on a wooden tray. Next to it is a small dessert on a plate with a wooden pick. A matcha whisk and bowl are in the background.

What to Serve with Matcha Latte

Enjoy this warm, cozy drink with breakfast, tea time, and dessert. Pair it with these suggestions.

An octagon plate containing two slices of Castella cake.

Storage and Reheating Tips

To store: Matcha settles quickly, so this drink is best enjoyed fresh. If needed, store it in the refrigerator for up to 1 day and give it a good whisk before reheating.

To reheat: Warm gently on the stovetop over low heat until hot, then whisk again to refresh the foam.

FAQs

How Can I make matcha latte at home?

For a better version of matcha latte at home at a fraction of what it costs at a coffee shop, the key is using good-quality matcha. After that, all you need is your favorite milk and a bamboo whisk or frother (sweetener optional).

It takes just 5 minutes, and the flavor is even better than Starbucks! To learn how to make it at home, see my step-by-step instructions below to enjoy this creamy matcha latte anytime.

How do I keep my matcha latte from getting lumpy?

Sift the matcha powder through a fine-mesh strainer to remove lumps. Then, whisk in a small amount of hot (not boiling) water until smooth and frothy. For step-by-step instructions, see my recipe below.

Can I make dairy-free matcha latte?

Yes! I recommend almond milk, oat milk for great foam, or soy milk.

What’s the best matcha powder for matcha latte?

For beverages, choose a ceremonial-grade matcha powder. My favorite brands for high-quality matcha are Kyoto’s Ippodo Tea and Naoki Matcha; you can find both on Amazon.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

A top view of a white cup filled with matcha latte, featuring latte art on the frothy green surface. Surrounding items include a whisk, beads, a cloth napkin, and a bowl of matcha powder.
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4.84 from 74 votes

Matcha Latte

by Namiko Hirasawa Chen
Learn how to make a creamy and frothy cup of homemade Matcha Latte! This steaming hot beverage with green tea powder and your choice of dairy or plant-based milk is packed with antioxidants and tastes better than Starbucks.
Prep: 2 minutes
Cook: 3 minutes
Total: 5 minutes
Servings: 1 cup (200 ml)

Ingredients 
 

  • 1½ tsp matcha (ceremoial or culinary grade) (plus more to sprinkle on top, optional; see the blog post above for my favorite premium-quality matcha with a smooth, deep, and sweet flavor and no bitterness)
  • ¾ cup milk (use soy, oat, or almond milk for vegan/vegetarian)
  • 2 Tbsp hot water (176ºF, 80ºC)
  • ½ tsp sugar (optional; I don‘t add it)

Instructions

  • Gather all the ingredients and tools.
    Four matcha latte ingredients—water, matcha powder, milk, and sugar—are shown in containers on the left. On the right, three matcha frothing tools are displayed: a whisk, a bamboo whisk, and an electric frother.
  • Sift 1½ tsp matcha (ceremoial or culinary grade) through a fine-mesh strainer into a wide and cylindrical cup, bowl, or matcha bowl.
    Nami's Tip: Fine powders become lumpy once you add hot water. Sifting the find powder first helps get rid of lumps faster.
    A person pours green matcha powder through a fine metal sieve over a bowl in two steps: first over an empty bowl, then over a bowl containing water.
  • Add an optional ½ tsp sugar if you want to sweeten it (I don‘t add any). Then, add 2 Tbsp hot water.
    Two-panel image: Left, a hand pours sugar into a bowl of green matcha powder. Right, water is being poured from a measuring cup into the bowl with matcha and sugar.
  • Use a chasen (a bamboo whisk used for Japanese tea ceremony) or flat whisk to whisk briskly, drawing a letter W, until no lumps remain. The matcha slurry will be smooth and a little foamy.
    Nami's Tip: Matcha is tea leaf powder, so it will never completely dissolve in water.
    Two images side by side show hands whisking green matcha powder in a white bowl. The left uses a bamboo whisk, while the right uses a metal whisk, both on a light wooden surface.

To Heat and Froth the Milk

  • With a handheld milk frother: Heat ¾ cup milk in the microwave or a pot on the stove until warm, about 140ºF (65ºC). Then, froth the milk until foamy with a handheld milk frother, about 10–15 seconds.
    With the steaming wand of an espresso machine: Steam ¾ cup milk (cold). We used the auto-steaming function, but here's a great video tutorial by a world-champion latte artist.
    Nami's Tip: You can skip frothing the milk, but you will miss out on the airy mouthfeel of the warm milk foam.
    Side-by-side images showing milk being frothed: on the left, with a handheld frother in a glass measuring cup, and on the right, with a steam wand in a metal pitcher at an espresso machine.

To Serve

  • Pour the steamed milk into the center of the matcha slurry, ending with light foam. Optionally, sprinkle additional matcha powder on top using the fine-mesh strainer. Enjoy!
    Side-by-side images showing a hand pouring steamed milk into a bowl of green matcha on the left, and on the right, matcha powder being sifted over frothy milk in the same bowl.

To Make Latte Art (optional)

  • If you wish to make a decorative design on your latte, follow this video tutorial by a world-champion latte artist.
    A top view of a white cup filled with matcha latte, featuring latte art on the frothy green surface. Surrounding items include a whisk, beads, a cloth napkin, and a bowl of matcha powder.

Notes

Variations and Customizations
Looking to change things up? Try these easy and tasty ideas!
  • Use a different milk. For vegan/vegetarian, try almond milk, oat milk for great foam, or soy milk.
  • Adjust the sweetness. I don’t add any, but feel free to stir in additional sugar or your preferred sweetener to taste.
  • For a more subtle taste, use 1 tsp matcha + 1½ Tbsp hot water.
  • Make it stronger. Use a little extra matcha for a deeper flavor.
  • Enjoy it chilled. Try my Iced Matcha Latte or Strawberry Matcha Latte for a refreshing version.

Nutrition

Calories: 136kcal, Carbohydrates: 11g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 22mg, Sodium: 70mg, Potassium: 275mg, Sugar: 11g, Vitamin A: 596IU, Calcium: 229mg, Iron: 1mg

Did you make this recipe?

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Editor’s Note: This post was originally published on December 11, 2013. It was updated with new images and a revised recipe on January 22, 2023, and republished with more helpful content on December 12, 2025.