Matcha is finely ground Japanese green tea powder, available in ceremonial and culinary grades plus flavored blends for drinks and baking.
](/shop?type=matcha) [Brands](https://best-matcha.com/shop/brands/) [ListBrowse all matcha brands in a filterable list.](https://best-matcha.com/shop/brands/) [MapBrowse the map of matcha where you can see where each matcha brand is located.](https://best-matcha.com/explore/) [Discovery Box](https://best-matcha.com/discovery-box/) [About us](https://best-matcha.com/about-us/) [Resources]() [Articles](/guides) [Videos](/videos) Navigation menu- [Discovery Box](https://best-matcha.com/discovery-box/) - [About us](https://best-matcha.com/about-us/) 01 [Shop](https://best-matcha.com/shop/) - [MatchaMatcha is finely ground Japanese green tea powder, available in ceremonial and culinary grades plus flavored blends for drinks and baking.
](/shop?type=matcha) 01 [Brands](https://best-matcha.com/shop/brands/) - [ListBrowse all matcha brands in a filterable list.](https://best-matcha.com/shop/brands/) - [MapBrowse the map of matcha where you can see where each matcha brand is located.](https://best-matcha.com/explore/) 01 Resources - [Articles](/guides) - [Videos](/videos) - [Best Matcha](https://best-matcha.com) - [Guides](https://best-matcha.com/guides/) - [Matcha Preparation and Recipes](https://best-matcha.com/guides/recipes/) - How to Make a Matcha Latte (Hot & Iced) [Matcha Preparation and Recipes](https://best-matcha.com/guides/recipes/) # How to Make a Matcha Latte (Hot & Iced) Make a matcha latte at home, hot or iced. Exact ratios, 175°F water, the no-clump whisking trick, and a printable recipe card. A café matcha latte runs. [Emilie Schol](https://best-matcha.com/guides/recipes/how-to-make-matcha-latte/) Administrator [Buy Matcha](https://best-matcha.com/shop/) A café matcha latte runs about six dollars and takes the barista three minutes. You can make the same drink at home for under a dollar, in those same three minutes, with better matcha than most shops use. The formula: 2 g matcha, 2 oz hot water, 6 to 8 oz milk. Sift, whisk into a paste, add milk. That’s the whole method. The two mistakes that ruin it, clumps and bitterness, both have single-point fixes. This guide covers both versions (hot and iced) with the exact steps that eliminate those problems. If you’re still deciding which powder to buy, the guide to the [best matcha](/guides/best-matcha) sorts it out, but any decent latte-grade tin will get you started this morning. *Same recipe, two ways: iced over cold milk (left) and hot with steamed milk (right).* **Want to compare every option yourself?** Browse our [matcha marketplace](https://best-matcha.com/) — 119+ Japanese brands you can filter by grade, origin, and certification. ## Ingredients You need very little, and you probably have most of it. - **1 to 2 tsp (about 2 g) matcha powder.** Latte or culinary grade works here. You don’t need pricey ceremonial powder for a milk drink. A bolder culinary grade actually holds its flavor better against the milk. See the picks for the [best matcha for lattes](/guides/for-lattes) if you want a tin built for this job. - **Hot water at 175°F (80°C).** Not boiling. This matters more than anything else on the list. - **6 to 8 oz milk.** Dairy or a plant milk. Oat, almond, and soy all work; oat froths the best and tastes naturally a touch sweet. - **Optional sweetener.** Honey, maple syrup, simple syrup, or a drop of vanilla. - **Ice**, for the iced version. ## Equipment You’ll Need Nothing here is exotic, but a couple of pieces make a real difference. - **A chasen (bamboo whisk).** The gold standard for froth and the most authentic way to do it. The full [matcha whisk](/guides/matcha-whisk-and-tools) guide explains the prong counts and care. - **An electric or handheld milk frother.** The fast, modern alternative when you don’t want to fuss with bamboo. - **A fine-mesh sifter ([furui](https://best-matcha.com/glossary/furui/)).** Small, cheap, and the single best clump-prevention tool you can own. - **A small bowl or wide measuring cup**, plus an optional thermometer or a variable-temperature kettle if you want to nail the water temp without guessing. ### Chasen vs. Frother: Which Is Better? A chasen gives you better froth and traditional texture. A handheld frother is faster and easier to clean. Making matcha every morning and want it quick? Reach for the frother. Care about the dense, velvety foam and the ritual? The bamboo whisk is worth learning. You can combine both: whisk the matcha paste with the chasen, then froth the milk separately. Using the chasen on weekends and the frother on weekdays works well, and both approaches give a good cup. ## What’s the Right Matcha Latte Ratio? Get the ratio right and the rest is easy. Make a small, concentrated shot of matcha first, then build the milk around it. Cup sizeMatchaHot waterMilkStandard latte2 g (1 tsp)2 oz6–8 ozStrong cup3 g (1.5 tsp)2 oz6 ozLarge / 16 oz4 g (2 tsp)3 oz10–12 ozThe reason you add a little hot water before any milk is mechanical. Matcha is a powder, not a soluble like instant coffee, so it needs to be whisked into a smooth paste first. That small pour of water loosens it and lets the whisk break every clump while the mixture is still concentrated. Add milk to dry powder and you’ll fight lumps the whole way down. Want a bolder cup? Nudge the matcha up by half a teaspoon. Stir in sweetener at the paste stage so it blends evenly. ## How to Make a HOT Matcha Latte (Step by Step) - **Sift** 1 to 2 tsp of matcha into your bowl or cup. This breaks up the powder before water ever touches it, the main defense against clumps. - **Heat your water to 175°F (80°C).** Boiling water scorches the leaf, pulling out bitter, astringent notes and a flat, burnt taste. No thermometer? Boil the kettle and let it sit for two minutes, or splash in a little cool water. - **Add 2 oz of hot water and whisk.** Use a quick **W or up-and-down zig-zag motion, not circles.** Circles just stir; the back-and-forth drives air in and builds froth. Keep it up for 15 to 20 seconds until you have a smooth, bright-green paste with a layer of fine foam. - **Heat your milk** to about 150°F and froth it if you want a foamy top. A frother, steam wand, or a jar you shake all work. - **Combine.** Pour the milk over the matcha, or pour the matcha into the milk if you’re chasing latte art. - **Sweeten to taste** and stir. ### Why Does Whisk Shape Make the Froth? *Whisk the matcha into a smooth paste with hot water first; the milk goes in only after the clumps are gone.* The motion is the whole game. Hold the whisk loosely, keep it near the surface, and move from the wrist in fast straight strokes. A slow circular stir, no matter how long you do it, gives you a thin, bubbly liquid instead of dense foam. ## How to Make an ICED Matcha Latte (Step by Step) - **Sift** your matcha into a small cup or bowl. - **Whisk it with 2 oz of warm (not hot) water first.** Even for an iced drink. This is the step people skip, and it’s why iced matcha comes out gritty. Whisk in the same zig-zag motion until smooth. - **Fill a tall glass with ice.** - **Pour in 6 to 8 oz of cold milk.** - **Pour the matcha shot slowly over the top.** It floats and settles into that layered green-on-white look that photographs well. - **Stir before drinking.** For sweetening, use simple syrup — it dissolves in cold liquid where granulated sugar won’t. ### Why You Still Need Warm Water Cold water won’t disperse matcha. The powder is so fine that without enough warmth to wet and spread the particles, they stay suspended and you taste them as grit on the back of your tongue. A quick whisk with warm water sorts that before the ice ever touches it. ## What Are the Best Sweetener Options? Most good matcha doesn’t need much, but a little rounds off the edge. **Honey** is classic and dissolves well in the hot version. **Maple syrup** adds warm depth that pairs well with oat milk. **Agave** is mild and neutral. **Simple syrup** is the right call for iced drinks since it’s already liquid. A few drops of **vanilla** soften and round the flavor. For a richer, dessert-style cup, a spoonful of sweetened **condensed milk** makes the “dirty matcha” style some cafés sell. Start with a teaspoon, taste, and adjust, since matcha’s bitterness varies a lot by grade. ## Troubleshooting Clumps and Bitterness - **Clumpy.** You skipped the sift, whisked too gently, or used water that was too cold. Fix it: sift first and use a brisk W-motion whisk on the paste. - **Bitter.** Almost always the water was too hot, the powder quantity was too high, or the matcha is low-grade or stale. Drop to 175°F, use a little less powder, and consider upgrading. The [best matcha for lattes](/guides/for-lattes) page has options at every price point, and fresh, latte-grade powder is forgiving. - **Grainy or gritty iced latte.** You mixed powder straight into cold liquid. Always make the warm-water paste first. - **No froth.** You used a wire kitchen whisk or stirred in circles. Switch to a chasen and the up-and-down motion; the [matcha whisk](/guides/matcha-whisk-and-tools) guide covers the technique in detail. ## Variations A few worth trying once you have the base down. **Vanilla matcha latte:** half a teaspoon of vanilla extract or syrup. **Lavender matcha:** a small splash of lavender syrup, easy to overdo. **Strawberry matcha latte:** muddled fresh strawberries or strawberry puree stirred into the milk for a pink-and-green layered cup. **Dirty matcha:** drop a shot of espresso on top. **Matcha protein latte:** blend in a scoop of vanilla protein powder. **Pumpkin spice matcha:** a spoon of pumpkin puree and a dash of warm spice, better in October than it sounds. ## Recipe Card **Hot Matcha Latte** Prep time: 5 minutes · Servings: 1 **Ingredients** - 2 g (1 tsp) matcha powder - 2 oz hot water (175°F) - 6–8 oz milk of choice - Sweetener to taste (optional) **Instructions** - Sift matcha into a cup. - Add 2 oz water at 175°F and whisk in a W-motion until frothy. - Heat and froth the milk. - Pour milk over the matcha and sweeten to taste. *Iced note:* use warm water to whisk the paste, then pour over a glass of ice and cold milk. Estimated nutrition per serving (whole milk, unsweetened, per USDA data): ~110 kcal, 6 g protein, 6 g fat, 9 g carbs. Sift, keep the water off the boil, whisk in straight strokes, build the milk around a smooth paste. Once hot and iced lattes are dialed in, the powder becomes the main variable — which is where it gets interesting. [Matcha Preparation and Recipes: Ratios, Methods, and Fixes](https://best-matcha.com/guides/preparation-recipes) ## By Emilie Schol Emilie Schol founded Best Matcha after a biotechnology career, bringing a methodical, transparent and enthusiast-led approach to matcha discovery. Last reviewed on July 30, 2026 First posted on July 3, 2026 In this article ## Frequently asked questions Here are some frequently asked questions and answers. ### What's the ratio of matcha to milk in a latte? About 2 g of matcha to 6 to 8 oz of milk, with 2 oz of water to make the paste first. Scale up evenly for a larger cup. ### How hot should the water be? 175°F (80°C), not boiling. Boiling water scorches the matcha and makes it bitter. ### Can I make a matcha latte without a whisk? Yes. A handheld milk frother or a sealed jar you shake will both work. The froth won't match a bamboo chasen, but the drink will be smooth and clump-free. ### What milk is best for matcha lattes? Oat milk froths the best and adds a little natural sweetness. Whole dairy milk gives you the richest, creamiest cup. Almond and soy both work fine. ### How much matcha is in one latte? Roughly 2 g — about 1 to 2 teaspoons depending on how strong you like it. ### Is a matcha latte healthy, and how much caffeine does it have? A 2 g serving of matcha contains roughly 64–70 mg of caffeine, compared to about 95 mg in a standard cup of drip coffee (per USDA nutrient data). The caffeine releases more slowly alongside L-theanine, which is why many people find matcha gives a steadier focus than coffee. Most of the calories come from milk and any sweetener you add, so an unsweetened cup with oat or skim milk stays under 100 kcal. Sources ## Sources as of July 30, 2026 This page was **last reviewed on July 30, 2026**, and used the sources below. Wikipedia [Matcha latte](https://en.wikipedia.org/wiki/Matcha_latte) [Matcha](https://en.wikipedia.org/wiki/Matcha) Harvard Health [Matcha: A look at possible health benefits - Harvard Health](https://health.harvard.edu/healthy-aging-and-longevity/matcha-a-look-at-possible-health-benefits) Japan Matcha Association [What is MATCHA | Japan Matcha Association](https://matcha.or.jp/en/details/) Reviewed on July 30, 2026 Reviewer [Emilie Schol](https://best-matcha.com/community/emilie-schol/) ## Matcha Preparation and Recipes Guide Use reliable matcha ratios, water temperatures, and whisking methods to make smooth tea, lattes, iced drinks, and recipes. ### [Solving Common Matcha Problems](https://best-matcha.com/guides/recipes/solving-common-problems/) Prevent matcha clumps with sifting and a paste method, and reduce bitterness with cooler water and the appropriate tea grade. Emilie Schol ### [Modern Approaches to Matcha](https://best-matcha.com/guides/recipes/modern-approaches/) Discover modern matcha preparation methods from electric frothers to cold brew. Learn time-saving techniques without sacrificing quality. Electric Tools. Emilie Schol ### [Water temperature ratio guide](https://best-matcha.com/guides/recipes/water-temperature-ratio-guide/) Master the perfect water temperature and matcha ratios for every preparation style. Learn the science behind optimal extraction. Matcha Latte Preparations. Emilie Schol ### [Traditional Whisking Techniques](https://best-matcha.com/guides/recipes/traditional-whisking-techniques/) Master traditional matcha whisking with proper technique, timing, and tools. Learn the authentic Japanese method for perfect foam every time. Emilie Schol ### [Creating recipes with matcha](https://best-matcha.com/guides/recipes/creating-recipes/) Develop amazing matcha recipes for drinks, desserts, and savory dishes. Learn flavor pairing, ratios, and professional techniques. Beverage Innovation. Emilie Schol Best MatchaIndependent matcha directory: compare 119+ Japanese matcha brands by grade, origin and certification, with honest buying guides and no affiliate links. Useful links [About us](/about-us) [Contact](/contact) [Llms.txt](/llms.txt) [Sitemap](/sitemap) [Videos](/videos) [How a Warlord Almost Destroyed Matcha](https://best-matcha.com/videos/how-a-warlord-almost-destroyed-matcha/) [I Asked 100 Matcha Lovers for Their Top 5 Brands](https://best-matcha.com/videos/i-asked-100-matcha-lovers-for-their-top-5-brands/) [The Matcha Detail Nobody Checks—but Should](https://best-matcha.com/videos/the-matcha-detail-nobody-checks-but-should/) [Could the Best Matcha in 2035 Come From Outside Japan?](https://best-matcha.com/videos/could-the-best-matcha-in-2035-come-from-outside-japan/) [Why I Bought the Same Matcha 41 Times](https://best-matcha.com/videos/why-i-bought-the-same-matcha-41-times/) [Articles](/knowledge) [Matcha Industry Insights](https://best-matcha.com/guides/industry-insights/) [Matcha Community Stories](https://best-matcha.com/guides/community-stories/) [Matcha Trends and Social](https://best-matcha.com/guides/trending-social/) [Sustainable and Ethical Matcha](https://best-matcha.com/guides/sustainability-ethics/) [Matcha Quality Testing](https://best-matcha.com/guides/quality-testing/) [Brands](/brand) [Yōko Matcha](https://best-matcha.com/shop/yoko-matcha/) [Best Matcha](https://best-matcha.com/brand/best-matcha/) [Tsuki Matcha](https://best-matcha.com/shop/tsuki/) [Matcha Wellness](https://best-matcha.com/shop/wellness/) [T2 Tea](https://best-matcha.com/shop/t2/) [Products](/products) [Deluxe First-Harvest Latte Grade Matcha](https://best-matcha.com/shop/tea-master-little-tokyo/deluxe-first-harvest-latte-grade-matcha/) [Nakamura Tokichi Ukishima-no-Shiro Usucha Grade Matcha](https://best-matcha.com/shop/nakamura-tokichi-honten/mc1/) [Nakamura Tokichi Honten Matcha Ato-Mukashi Koicha Grade](https://best-matcha.com/shop/nakamura-tokichi-honten/mc11/) [Nakamura Tokichi Honten Matcha Uji-no-Mukashi Koicha Grade](https://best-matcha.com/shop/nakamura-tokichi-honten/mc10/) [Nakamura Tokichi Genmaicha with Matcha](https://best-matcha.com/shop/nakamura-tokichi-honten/bp3-100/) [Glossary](/knowledge/glossary) [Uji Tea Cultivars](https://best-matcha.com/glossary/uji-tea-cultivars/) [Miscellaneous Matcha Products](https://best-matcha.com/glossary/miscellaneous-matcha-products/) [Matcha Accessories](https://best-matcha.com/glossary/matcha-accessories/) [Matcha Products](https://best-matcha.com/glossary/matcha-products/) [Sayamakaori](https://best-matcha.com/glossary/sayamakaori/) Compliance [Legal notice](/compliance/notice) [Privacy](/compliance/privacy) [Terms](/compliance/terms) --- ## Site identity - Organization: Best Matcha - Description: Independent matcha directory: compare 119+ Japanese matcha brands by grade, origin and certification, with honest buying guides and no affiliate links. - Website: https://best-matcha.com ```json [{"@type":"WebPage","url":"https:\/\/best-matcha.com\/guides\/recipes\/how-to-make-matcha-latte\/","isPartOf":{"@id":"https:\/\/best-matcha.com#website"},"publisher":{"@id":"https:\/\/best-matcha.com#organization"},"inLanguage":"en-US","datePublished":"2026-07-03T16:40:57+00:00","dateModified":"2026-07-30T09:14:16+00:00","primaryImageOfPage":{"@type":"ImageObject","url":"https:\/\/best-matcha.com\/wp-content\/uploads\/2026\/07\/how-to-make-matcha-latte-hero-1024x572.webp","width":1024,"height":572,"caption":"An iced matcha latte and a hot matcha latte side by side in tall glasses, each topped with green foam"},"breadcrumb":{"@id":"https:\/\/best-matcha.com\/guides\/recipes\/how-to-make-matcha-latte\/#breadcrumb"},"mainEntity":{"@id":"https:\/\/best-matcha.com\/guides\/recipes\/how-to-make-matcha-latte\/#article"},"@id":"https:\/\/best-matcha.com\/guides\/recipes\/how-to-make-matcha-latte\/#webpage"},{"@type":"Article","headline":"How to Make a Matcha Latte (Hot & Iced)","name":"How to Make a Matcha Latte (Hot & Iced)","articleBody":"A caf\u00e9 matcha latte runs about six dollars and takes the barista three minutes. You can make the same drink at home for under a dollar, in those same three minutes, with better matcha than most shops use. The formula: 2 g matcha, 2 oz hot water, 6 to 8 oz milk. Sift, whisk into a paste, add milk. That's the whole method.\n\nThe two mistakes that ruin it, clumps and bitterness, both have single-point fixes. This guide covers both versions (hot and iced) with the exact steps that eliminate those problems.\n\nIf you're still deciding which powder to buy, the guide to the best matcha sorts it out, but any decent latte-grade tin will get you started this morning.\n\n\n\nSame recipe, two ways: iced over cold milk (left) and hot with steamed milk (right).\n\nWant to compare every option yourself? Browse our matcha marketplace \u2014 119+ Japanese brands you can filter by grade, origin, and certification.\n\nIngredients\n\nYou need very little, and you probably have most of it.\n\n1 to 2 tsp (about 2 g) matcha powder. Latte or culinary grade works here. You don't need pricey ceremonial powder for a milk drink. A bolder culinary grade actually holds its flavor better against the milk. See the picks for the best matcha for lattes if you want a tin built for this job.Hot water at 175\u00b0F (80\u00b0C). Not boiling. This matters more than anything else on the list.6 to 8 oz milk. Dairy or a plant milk. Oat, almond, and soy all work; oat froths the best and tastes naturally a touch sweet.Optional sweetener. Honey, maple syrup, simple syrup, or a drop of vanilla.Ice, for the iced version.\n\nEquipment You'll Need\n\nNothing here is exotic, but a couple of pieces make a real difference.\n\nA chasen (bamboo whisk). The gold standard for froth and the most authentic way to do it. The full matcha whisk guide explains the prong counts and care.An electric or handheld milk frother. The fast, modern alternative when you don't want to fuss with bamboo.A fine-mesh sifter (furui). Small, cheap, and the single best clump-prevention tool you can own.A small bowl or wide measuring cup, plus an optional thermometer or a variable-temperature kettle if you want to nail the water temp without guessing.\n\nChasen vs. Frother: Which Is Better?\n\nA chasen gives you better froth and traditional texture. A handheld frother is faster and easier to clean. Making matcha every morning and want it quick? Reach for the frother. Care about the dense, velvety foam and the ritual? The bamboo whisk is worth learning. You can combine both: whisk the matcha paste with the chasen, then froth the milk separately. Using the chasen on weekends and the frother on weekdays works well, and both approaches give a good cup.\n\nWhat's the Right Matcha Latte Ratio?\n\nGet the ratio right and the rest is easy. Make a small, concentrated shot of matcha first, then build the milk around it.\n\nCup sizeMatchaHot waterMilkStandard latte2 g (1 tsp)2 oz6\u20138 ozStrong cup3 g (1.5 tsp)2 oz6 ozLarge \/ 16 oz4 g (2 tsp)3 oz10\u201312 oz\n\nThe reason you add a little hot water before any milk is mechanical. Matcha is a powder, not a soluble like instant coffee, so it needs to be whisked into a smooth paste first. That small pour of water loosens it and lets the whisk break every clump while the mixture is still concentrated. Add milk to dry powder and you'll fight lumps the whole way down. Want a bolder cup? Nudge the matcha up by half a teaspoon. Stir in sweetener at the paste stage so it blends evenly.\n\nHow to Make a HOT Matcha Latte (Step by Step)\n\nSift 1 to 2 tsp of matcha into your bowl or cup. This breaks up the powder before water ever touches it, the main defense against clumps.Heat your water to 175\u00b0F (80\u00b0C). Boiling water scorches the leaf, pulling out bitter, astringent notes and a flat, burnt taste. No thermometer? Boil the kettle and let it sit for two minutes, or splash in a little cool water.Add 2 oz of hot water and whisk. Use a quick W or up-and-down zig-zag motion, not circles. Circles just stir; the back-and-forth drives air in and builds froth. Keep it up for 15 to 20 seconds until you have a smooth, bright-green paste with a layer of fine foam.Heat your milk to about 150\u00b0F and froth it if you want a foamy top. A frother, steam wand, or a jar you shake all work.Combine. Pour the milk over the matcha, or pour the matcha into the milk if you're chasing latte art.Sweeten to taste and stir.\n\nWhy Does Whisk Shape Make the Froth?\n\n\n\nWhisk the matcha into a smooth paste with hot water first; the milk goes in only after the clumps are gone.\n\nThe motion is the whole game. Hold the whisk loosely, keep it near the surface, and move from the wrist in fast straight strokes. A slow circular stir, no matter how long you do it, gives you a thin, bubbly liquid instead of dense foam.\n\nHow to Make an ICED Matcha Latte (Step by Step)\n\nSift your matcha into a small cup or bowl.Whisk it with 2 oz of warm (not hot) water first. Even for an iced drink. This is the step people skip, and it's why iced matcha comes out gritty. Whisk in the same zig-zag motion until smooth.Fill a tall glass with ice.Pour in 6 to 8 oz of cold milk.Pour the matcha shot slowly over the top. It floats and settles into that layered green-on-white look that photographs well.Stir before drinking. For sweetening, use simple syrup \u2014 it dissolves in cold liquid where granulated sugar won't.\n\nWhy You Still Need Warm Water\n\nCold water won't disperse matcha. The powder is so fine that without enough warmth to wet and spread the particles, they stay suspended and you taste them as grit on the back of your tongue. A quick whisk with warm water sorts that before the ice ever touches it.\n\nWhat Are the Best Sweetener Options?\n\nMost good matcha doesn't need much, but a little rounds off the edge. Honey is classic and dissolves well in the hot version. Maple syrup adds warm depth that pairs well with oat milk. Agave is mild and neutral. Simple syrup is the right call for iced drinks since it's already liquid. A few drops of vanilla soften and round the flavor. For a richer, dessert-style cup, a spoonful of sweetened condensed milk makes the \"dirty matcha\" style some caf\u00e9s sell. Start with a teaspoon, taste, and adjust, since matcha's bitterness varies a lot by grade.\n\nTroubleshooting Clumps and Bitterness\n\nClumpy. You skipped the sift, whisked too gently, or used water that was too cold. Fix it: sift first and use a brisk W-motion whisk on the paste.Bitter. Almost always the water was too hot, the powder quantity was too high, or the matcha is low-grade or stale. Drop to 175\u00b0F, use a little less powder, and consider upgrading. The best matcha for lattes page has options at every price point, and fresh, latte-grade powder is forgiving.Grainy or gritty iced latte. You mixed powder straight into cold liquid. Always make the warm-water paste first.No froth. You used a wire kitchen whisk or stirred in circles. Switch to a chasen and the up-and-down motion; the matcha whisk guide covers the technique in detail.\n\nVariations\n\nA few worth trying once you have the base down. Vanilla matcha latte: half a teaspoon of vanilla extract or syrup. Lavender matcha: a small splash of lavender syrup, easy to overdo. Strawberry matcha latte: muddled fresh strawberries or strawberry puree stirred into the milk for a pink-and-green layered cup. Dirty matcha: drop a shot of espresso on top. Matcha protein latte: blend in a scoop of vanilla protein powder. Pumpkin spice matcha: a spoon of pumpkin puree and a dash of warm spice, better in October than it sounds.\n\nRecipe Card\n\nHot Matcha Latte Prep time: 5 minutes \u00b7 Servings: 1\n\nIngredients\n\n2 g (1 tsp) matcha powder2 oz hot water (175\u00b0F)6\u20138 oz milk of choiceSweetener to taste (optional)\n\nInstructions\n\nSift matcha into a cup.Add 2 oz water at 175\u00b0F and whisk in a W-motion until frothy.Heat and froth the milk.Pour milk over the matcha and sweeten to taste.\n\nIced note: use warm water to whisk the paste, then pour over a glass of ice and cold milk.\n\nEstimated nutrition per serving (whole milk, unsweetened, per USDA data): ~110 kcal, 6 g protein, 6 g fat, 9 g carbs.\n\nSift, keep the water off the boil, whisk in straight strokes, build the milk around a smooth paste. Once hot and iced lattes are dialed in, the powder becomes the main variable \u2014 which is where it gets interesting.\n\n\nMatcha Preparation and Recipes: Ratios, Methods, and Fixes","url":"https:\/\/best-matcha.com\/guides\/recipes\/how-to-make-matcha-latte\/","datePublished":"2026-07-03T16:40:57+00:00","dateModified":"2026-07-30T09:14:16+00:00","image":{"@type":"ImageObject","url":"https:\/\/best-matcha.com\/wp-content\/uploads\/2026\/07\/how-to-make-matcha-latte-hero-1024x572.webp","width":1024,"height":572,"caption":"An iced matcha latte and a hot matcha latte side by side in tall glasses, each topped with green foam"},"author":{"@id":"https:\/\/best-matcha.com#organization"},"publisher":{"@id":"https:\/\/best-matcha.com#organization"},"mainEntityOfPage":{"@id":"https:\/\/best-matcha.com\/guides\/recipes\/how-to-make-matcha-latte\/#webpage"},"inLanguage":"en-US","isAccessibleForFree":true,"citation":[{"@type":"CreativeWork","url":"https:\/\/en.wikipedia.org\/wiki\/Matcha_latte","name":"Matcha latte","publisher":{"@type":"Organization","name":"Wikipedia"}},{"@type":"CreativeWork","url":"https:\/\/en.wikipedia.org\/wiki\/Matcha","name":"Matcha","publisher":{"@type":"Organization","name":"Wikipedia"}},{"@type":"CreativeWork","url":"https:\/\/health.harvard.edu\/healthy-aging-and-longevity\/matcha-a-look-at-possible-health-benefits","name":"Matcha: A look at possible health benefits - Harvard Health","publisher":{"@type":"Organization","name":"Harvard Health"}},{"@type":"CreativeWork","url":"https:\/\/matcha.or.jp\/en\/details\/","name":"What is MATCHA | Japan Matcha Association","publisher":{"@type":"Organization","name":"Japan Matcha Association"}}],"hasPart":[{"@type":"Question","name":"What's the ratio of matcha to milk in a latte?","acceptedAnswer":{"@type":"Answer","text":"About 2 g of matcha to 6 to 8 oz of milk, with 2 oz of water to make the paste first. Scale up evenly for a larger cup."}},{"@type":"Question","name":"How hot should the water be?","acceptedAnswer":{"@type":"Answer","text":"175\u00b0F (80\u00b0C), not boiling. Boiling water scorches the matcha and makes it bitter."}},{"@type":"Question","name":"Can I make a matcha latte without a whisk?","acceptedAnswer":{"@type":"Answer","text":"Yes. A handheld milk frother or a sealed jar you shake will both work. The froth won't match a bamboo chasen, but the drink will be smooth and clump-free."}},{"@type":"Question","name":"What milk is best for matcha lattes?","acceptedAnswer":{"@type":"Answer","text":"Oat milk froths the best and adds a little natural sweetness. Whole dairy milk gives you the richest, creamiest cup. Almond and soy both work fine."}},{"@type":"Question","name":"How much matcha is in one latte?","acceptedAnswer":{"@type":"Answer","text":"Roughly 2 g \u2014 about 1 to 2 teaspoons depending on how strong you like it."}},{"@type":"Question","name":"Is a matcha latte healthy, and how much caffeine does it have?","acceptedAnswer":{"@type":"Answer","text":"A 2 g serving of matcha contains roughly 64\u201370 mg of caffeine, compared to about 95 mg in a standard cup of drip coffee (per USDA nutrient data). The caffeine releases more slowly alongside L-theanine, which is why many people find matcha gives a steadier focus than coffee. Most of the calories come from milk and any sweetener you add, so an unsweetened cup with oat or skim milk stays under 100 kcal."}}],"@id":"https:\/\/best-matcha.com\/guides\/recipes\/how-to-make-matcha-latte\/#article"}] ```