How to Make a Café-Style Matcha Latte at Home (No Machine Needed)
To make a matcha latte at home, sift 2 g (1 teaspoon) of matcha into a cup, whisk it with 30 ml of water at 75–80°C until smooth, then pour in 180 ml of hot frothed milk (or cold milk over ice for an iced latte). No espresso machine is needed: a whisk, a jar or a French press can froth the milk.
What you need
- 2 g ceremonial matcha (1 level teaspoon or 2 bamboo scoops)
- 30 ml water at 75–80°C
- 180 ml milk: dairy, oat, almond or soy
- Sweetener to taste: honey, maple syrup, jaggery syrup or sugar
- A small sieve, and a bamboo whisk or one of the no-machine options below
Hot matcha latte: step by step
- Heat the water: boil water and let it rest for 2–3 minutes to reach about 75–80°C. Boiling water makes matcha bitter.
- Sift: sift the matcha into a cup or bowl to remove lumps.
- Make the paste: add the water and whisk in a quick W or zig-zag motion for 15–20 seconds until smooth and foamy.
- Heat and froth the milk: warm the milk until steaming (not boiling), then froth it with one of the methods below.
- Combine: pour the milk into the matcha, holding back the foam with a spoon, then spoon the foam on top. Sweeten to taste.
Iced matcha latte
- Whisk 2 g matcha with 40 ml water at 75–80°C until smooth.
- Fill a glass with ice and 150 ml cold milk. Add sweetener to the milk first so it dissolves.
- Pour the matcha over the top for a layered look, then stir before drinking.
4 ways to froth milk without a machine
1. Jar shake
Pour warm milk into a heat-safe jar, fill it no more than halfway, close the lid tightly (wrap it in a towel) and shake hard for 30 seconds.
2. French press
Pour warm milk into a French press and pump the plunger up and down 15–20 times until it doubles in volume.
3. Whisk or fork
Tilt the pan and whisk the warm milk quickly for a minute. A balloon whisk works best; a fork gives a lighter foam.
4. Blender
Blend warm milk for 15–20 seconds. For an iced latte, you can blend matcha, cold milk and ice together in one go.
No bamboo whisk for the matcha itself? See how to make matcha without a whisk.
Fixes for common problems
- Lumpy: sift the matcha and make the paste with a small amount of water before adding milk.
- Bitter: your water is too hot or the matcha is a lower grade. Use 75–80°C water and ceremonial grade matcha.
- Weak or milky: use 3 g of matcha or 150 ml of milk instead of 180 ml.
- Dull green colour: matcha loses colour once opened. Keep it airtight in the fridge and use within 6–12 months.
Easy variations
- Vanilla matcha latte: add a few drops of vanilla extract.
- Strawberry matcha latte: see our recipe.
- Dirty matcha: add a shot of espresso on top.
- Cosy evening version: swap matcha for hojicha powder, which is generally lower in caffeine.
FAQs
How much matcha goes in a latte?
About 2 g (1 level teaspoon) per 180 ml of milk. Use up to 3 g for a stronger latte.
Which milk is best for matcha latte?
Whole milk gives the creamiest foam. Oat milk is the most popular plant milk because it froths well and tastes naturally sweet.
Can I use culinary grade matcha for lattes?
You can, but it tastes more bitter. Ceremonial grade gives a smoother, sweeter latte.
How much caffeine is in a matcha latte?
Roughly 60–70 mg for a 2 g serving, less than a typical coffee, with calmer energy thanks to L-theanine. See how much caffeine is in matcha vs coffee, chai and green tea.
All quantities are made with Nokū Ceremonial Matcha. A 30 g tin makes about 15 lattes.