Want to know how to make matcha latte at home? My recipe and tips on making the best green drink you’ve ever had.
Once you’ve made a matcha latte, you’ll want to make it all the time. I do!
I hardly ever buy matcha lattes anymore since I’ve now perfected it and can make it just how I like it at home.
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What I Used to Make This Matcha Latte
- Good quality matcha but not the most expensive. I like to use one that’s the brightest green I can find without costing over $30 a tin.
- A sharing matcha bowl with a spout to make it easier to pour.
- A matcha whisk, bamboo scoop, matcha or tea mesh strainer (LOVE this one) to prepare matcha the traditional way.
- My gooseneck electric kettle that I always use for making tea since I can set the water temperature.
- A milk frother that I use almost every single day to make lattes since it makes absolutely the best froth EVER.
- I’ve been into drinking my tea lattes in glass mugs since I can see the pretty layers.
Ok, so you don’t have everything I have listed above, and really, why would you unless you’re a matcha addict like me?
Here’s what you can use instead:
Making matcha without a whisk? If you don’t have any of the traditional matcha tools, use a teaspoon to scoop and stir matcha in a mug.
Don’t have a mesh strainer? You can loosen the matcha to prevent clumps with a fork.
No electric kettle that tells you the right water temperature? Simmer water until little bubbles form around the sides of the pan then pour that water into a cup. Take that cup and pour that water into the cup with the matcha. By transferring into another cup, you’re lowering the water temperature a little bit.
Need a way to froth your milk? I like my matcha lattes with a nice froth — it’s not a latte without it. Try a handheld milk frother (although it creates too much dry foam) or use a French press (see how in this post).
In making a matcha latte, you want to prepare matcha tea first by whisking together water and sifted matcha powder. Sifting is a very important step in making sure there aren’t any clumps.
I use a 1/3 cup of 175°F water for every teaspoon or 1 1/2 matcha bamboo scoops for each cup of a matcha latte. We want hot water but not boiling since that can make the matcha really bitter.
This is where the electric kettle with temperature control comes in handy.
This doesn’t require a perfect whisk so I use a half circular motion with the bamboo whisk to make sure the matcha no longer has any clumps.
Next, heat and froth the milk. Look how gorgeous the froth is here using my milk frother. Don’t boil the milk please. Simmering is best.
Pour in the prepared matcha tea into the milk.
The matcha will slowly turn the milk green.
Add a little sweetener like honey or sugar. I like to add in a teaspoon of sugar. Then top all that off with a dusting of matcha powder.
Makes 1 serving
In a bowl, whisk together water and sifted matcha powder until all clumps are gone.
Heat (don’t boil) then froth milk. Put milk in a mug and then pour in matcha tea.
Add honey or sugar to sweeten then use a mesh strainer to add a dusting of matcha powder on top.