A Simple, Comforting Matcha Latte to Make at Home
There’s something deeply comforting about a warm matcha latte, especially when the weather turns cooler. Made at home, it becomes even more satisfying—you can adjust the balance, the sweetness, and the texture exactly to your liking.
This classic matcha latte is designed to be easy, approachable, and reliable. Smooth in texture, gently sweet, and centered around the taste of matcha itself, it’s a recipe we’ve refined over time through small adjustments and repeated testing.
If you prefer iced drinks, matcha adapts beautifully—we also recommend trying a chilled version when the season calls for it.
Why Make Matcha Lattes at Home?
Making your own matcha latte doesn’t require much effort or special equipment. With a few simple steps and a bit of patience to warm the milk, you can create a latte that feels balanced and personal.
If you have a milk frother or steamer, the process becomes even easier—but it’s not essential. What matters most is the ratio between matcha, milk, and sweetener. When those are in harmony, the result feels calm and complete.
Choosing the Right Matcha for a Latte
This is one of the most common questions we receive.
For matcha lattes, we recommend using a ceremonial grade matcha that’s smooth and versatile. Our Superior Ceremonial Matcha and Organic Ceremonial Matcha are both well suited for lattes, offering good flavor without requiring excessive sweetener.
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Organic Ceremonial Matcha has a lighter, softer profile and pairs especially well with alternative milks.
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Superior Ceremonial Matcha has a fuller matcha presence and works best with regular cow’s milk.
While other ceremonial blends can also be used, their more delicate flavor notes are often muted once milk and sweetener are added. We generally do not recommend using strong culinary-grade matcha for lattes, as it may require additional sugar or milk to balance its bitterness.
The Best Way to Mix Matcha and Water
For this recipe, we recommend whisking matcha and water in a small bowl using a bamboo whisk.
Because the matcha mixture is fairly concentrated, shaking it in a bottle can lead to uneven mixing and wasted matcha. Battery-operated frothers often cause clumping at higher matcha ratios. Blenders work, but usually create unnecessary cleanup.
If you’re using a tall glass, a longer bamboo whisk with a smaller head can make the process easier and more comfortable.
Milk and Sweetener Choices
After testing many combinations, our preferred pairing for a classic matcha latte is whole cow’s milk and powdered brown sugar. The milk adds natural creaminess, while the brown sugar brings a soft, rounded sweetness.
That said, this recipe is flexible. Almond, soy, oat, macadamia, or other alternative milks all work well. Sweeteners such as honey, maple syrup, simple syrup, monk fruit, or stevia can also be used—adjusting quantities based on taste.
Classic Matcha Latte Recipe
Makes: 1 cup
Ingredients
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1.5 tsp matcha powder
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1 oz / 30 ml room-temperature water
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6 oz / 170 ml milk
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1 tsp powdered brown sugar (or to taste)
Method
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Measure the matcha powder and water.
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Whisk the matcha and water together in a bowl until smooth and lump-free.
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Pour the concentrated matcha into your cup, using a spoon to scrape out any remaining liquid. Add the sweetener and stir well.
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Heat the milk to about 150°F / 65°C. Froth if desired.
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Pour the milk over the matcha mixture and gently stir.
Enjoy warm.
A Final Note
A good matcha latte doesn’t need to be complicated. When the matcha is well chosen and the proportions are right, the result feels quietly satisfying—comforting without being heavy, and simple enough to become part of a daily routine.
Sometimes, that’s exactly what we need.
