Tea Sommelier’s Matcha Latte Recipe
on Jan 25, 2026
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A Tea Sommelier’s guide on how to make perfectly whisked matcha latte at home. Get step-by-step instructions, how to pick the right matcha, and tips on how to make perfectly frothed milk.
Better-than-Starbucks Matcha Latte
Matcha lattes used to be my go-to order at coffee shops, but once I perfected how to make it at home, I never get it anymore since mine are so much better. And with my tips, yours will be too!
As with anything, it’s all in the details. I’ll walk you through the steps and tricks to making it delicious every single time.
Note from Jee
Years ago, before I was certified as a Tea Sommelier, I taught a matcha class at a coffee shop in Manhattan. I was pretty confident in my matcha knowledge since I was regularly creating matcha recipes for this site. I loved demonstrating and then watching everyone whisk their matcha for lattes for the first time.
The technique I taught in that class is the exact same one I walk you through below and it hasn’t failed me yet!
One thing I want to note is that it does take practice to whisk matcha to perfection so today’s the day to start.
Ingredient Notes
- Matcha: The brighter the green, the higher the quality. For lattes, you don’t need the highest quality since it’s going to be mixed with milk. Get matcha in the $30-50 price range. (I used to recommend matcha in the $20-30 range but prices have gone up due to demand and tariffs.)
- Milk: You can use any milk you like. I like mine with whole milk or oat milk.
- Water: I always recommend using filtered water since better water makes better tea.
- Honey: I’m using honey since it’s easy to mix into the drink but you can use simple syrup.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: Heat water.
Don’t use boiling hot water. I use an electric kettle to set the water temperature to 175°F. Or, simmer water on the stovetop.
Step 2: Froth hot milk and honey.
In an electric milk frother, heat and froth milk and honey.
If you don’t have an electric milk frother, you can get cafe-quality froth by simmering milk and honey on the stovetop then pouring that hot milk into a French press. Move the plunger on the lid up and down until milk doubles in volume.
Velvety rich froth is the reason the matcha lattes made in coffee shops taste so great. Take the extra step to froth the milk.
Step 3: Sift matcha into a bowl.
Sift matcha with a mesh strainer to prevent clumps. This makes it easier to whisk.
Step 4: Add a splash of hot water and mix to make a matcha paste.
This is my secret to making matcha easily. I make a matcha paste first so that I can easily whisk it with a bamboo whisk.
Step 5: Add more hot water to the matcha paste.
Use a matcha whisk and vigorously move it up and down, in a “W” shape. Don’t swirl the matcha in circles since that doesn’t create enough friction in the water to break apart the matcha.
Step 6: Pour frothed milk into a cup then pour in whisked matcha.
Matcha Whisking Tip
Perfectly whisked matcha is when the surface of the matcha is smooth from tiny, uniform bubbles that you can barely see. When you see lots of big bubbles, you know you have some practice ahead of you.
Did You Know?
Matcha is traditionally paired with something sweet to balance out any bitterness. That’s why matcha with its grassy and vegetal flavor tastes so good when it’s sweetened with milk and honey.
No Whisk?
A bamboo matcha whisk works the best for making matcha lattes, but if you don’t have one, put warm water and matcha in a cocktail shaker or a jar with a tight lid and shake vigorously until you don’t see any matcha clumps.
Related
- Best Matcha Brands for Lattes
- Iced Matcha Latte
- Starbucks Iced Matcha Latte
- Matcha Cold Foam
- Matcha Ice Cubes
If you tried this Matcha Latte recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.
Tea Sommelier’s Matcha Latte Recipe
Ingredients
- ⅓ cup water
- 1 ¼ cup milk, (any kind)
- 2 teaspoons honey, or simple syrup
- 1 ½ teaspoons matcha
Instructions
- Heat water.Don’t use boiling hot water to make matcha. If using an electric kettle, set the water temperature to 175°F. Or, simmer water on the stovetop. Use filtered water if possible.
- Froth hot milk and honey.In an electric milk frother, heat and froth milk and honey. If you don't have an electric milk frother, you can make cafe-quality froth, use a French press. Simmer milk and honey on the stovetop, then pour it no more than halfway into a French press. Move the plunger up and down until milk doubles in volume.
- Sift matcha into a bowl.Sift matcha with a mesh strainer to prevent clumps. This makes it easier to whisk.
- Add a splash of hot water and mix to make a matcha paste.This is my secret to making matcha easily. I make a matcha paste first so that I can easily whisk it with a bamboo whisk.
- Add more hot water to the matcha paste. Whisk with a bamboo whisk.Use a matcha whisk and vigorously move it up and down, in a "W" shape. Don't swirl the matcha in circles since that doesn't create enough friction in the water to break apart the matcha.
- Pour frothed milk into a cup then pour in whisked matcha.
Notes
- The brighter the green, the higher the quality. For lattes, you don’t need the highest quality since it’s going to be mixed with milk. Get matcha in the $30-50 price range. (I used to recommend matcha in the $20-30 range but prices have gone up due to demand and tariffs.)
- Sift matcha with a mesh strainer matcha to prevent clumps.
- A bamboo matcha whisk works the best for making matcha lattes, but if you don’t have one, put warm water and matcha in a cocktail shaker or a jar with a tight lid and shake vigorously for 30 seconds.
- Velvety rich froth is the reason the matcha lattes made in coffee shops taste so great. Take the extra step to froth the milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This ended up being yummy!
One issue I’ve had is my matcha drops to the bottom… I’ve made it twice with honey in my frothed and heated milk. Maybe I need to add honey to the matcha next time …
This recipe is great, I will use it every time I make a matcha latte now! And the milk froth with the French press is everything, it works very well with my vanilla soy milk! And thank you to Greyson Stoehr who recommend to use a fine strainer, it works wonders! Yummy recipe, thank you!
Love this recipe!
Matcha green tea making very easy.at first ,we took some milk,sugar and green tea.Then open our gas stove and took a ketlly. Then boiled milk sugar and tea after some time.At last ready our lovely cup of tea.match green tea is very effective-for less our fatness.Thanks for your good advice.
You can also use a fine strainer/sieve and either use a large marble to roll over the tea and send it through the mesh, or you can use the back of a spoon to do it. Either works very well and reduces any lumps.
Great tips, Greyson! Thanks!