Want to know how to make matcha latte at home? My recipe and tips on making the best green drink you’ve ever had.
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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.
What I Used to Make This Matcha Latte
Get one that’s good quality but not the most expensive. I like to use one that’s the brightest green I can find without costing over $30 a tin. (Here’s a lower priced matcha if you don’t want to spend too much.) I like the ones linked especially since shipping is free.
- Matcha bowl with a spout
To make it easier to pour.
- Matcha whisk, bamboo scoop, mesh strainer
- Gooseneck electric kettle
I always use this for making tea since I can set the water temperature.
- Milk frother
I use this practically every day to make lattes since it makes absolutely the best froth EVER.
- Glass mugs
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.
If you need electric kettle recommendations, see the best electric kettles for tea.
Need a Way to Froth Your Milk?
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.