Tea Sommelier's Matcha Latte Recipe

4.75 from 103 votes

Make matcha lattes at home with this easy and delicious recipe from a tea expert!

Prep Time7

Total Time7

Course: Drinks

Cuisine: Japanese

Servings: serving

Author: Jee Choe

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.

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.