A matcha latte isn’t a bad way to start the day. Frothy oat milk, a little maple syrup if you like it sweet, and that beautiful green colour. Making one at home gives you plenty of room to find what you like, from a strong, tea-forward cup to a creamy iced latte.
The powder matters. So do the water temperature, the milk and a little whisking. Here’s how to put them together.
Shop our matcha powders and latte blends
Which matcha should you bring home?
Matcha is finely ground green tea. You whisk the powder into your drink, so you’re drinking the leaf itself rather than steeping leaves and taking them out. Plain matcha has a green, grassy flavour, sometimes with a savoury note called umami. Milk softens that flavour; vanilla, coconut and sweeteners change it again.
If you want to choose all those additions yourself, go with plain matcha. Organic Traditions Premium Matcha contains only organic matcha. It works for a cup whisked with water, a latte, smoothies and baking, so it’s a useful choice if you like experimenting in the kitchen.
Love coconut? Blume’s Matcha Coconut Blend combines matcha with coconut milk powder and moringa. The coconut brings a creamy finish, and there’s no added sugar. It’s a good fit if you want that coconut flavour without a pre-sweetened mix.
DOMO Vanilla Matcha has cane sugar and natural vanilla flavour already mixed in. If a sweet vanilla latte is usually your order, this gets you closer with fewer additions. Taste your prepared cup before adding syrup.
A latte blend can contain quite different amounts of matcha and other ingredients. Use its own serving directions rather than swapping it spoon-for-spoon with plain powder in a recipe.
What does the label tell you?
Look for the tea’s origin, ingredients and suggested use alongside names such as “ceremonial,” “culinary” or “premium.” If a plain matcha is described as naturally sweet, that’s a flavour note; the ingredient list tells you whether any sugar has been added. You can use a matcha marketed for drinking with water in a latte, too.
For a latte, look for a powder with enough flavour to come through the milk. Amoda describes its Classic Organic Matcha as full-bodied, with vegetal notes and mellow umami, and recommends it for lattes and cooking. That gives you something useful to choose by.
What you need on the counter
A teaspoon, a small sieve, a bowl or roomy mug, and something to whisk with will get you started. A temperature-controlled kettle or kitchen thermometer is helpful for getting the water right.
A bamboo matcha whisk works well in a bowl with room to move it back and forth. A handheld milk frother is handy in a tall mug and can also froth your milk separately. Keep its head below the liquid before switching it on to avoid splashes.
Neither in the drawer? Press sifted matcha into a smooth paste with a splash of water and the back of a spoon. Take that splash from the measured water in the recipe below, then gradually stir in the rest. You’ll get less foam, but you can still make a latte.
One matcha base, hot or iced
For one latte made with plain powder, start with:
- 1 level teaspoon matcha
- ¼ cup (60 mL) water, around 80°C
- ¾ cup (180 mL) milk
- 1 teaspoon maple syrup, optional
- Ice, for the iced version
These amounts give you a starting cup to adjust. If you’re new to matcha and prefer a gentler flavour, try ½ teaspoon of powder first.
Make the matcha base. Sift the powder into your bowl, add the hot water and whisk briskly in a zigzag until smooth and lightly frothy. With a bamboo whisk, move from your wrist without pressing the tines into the bottom. A handheld frother can do this directly in a roomy mug. Stir in any sweetener now.
For a hot latte: warm the milk in a saucepan or milk frother, without bringing it to a boil. Froth if you like, then pour it into the matcha. Add a little more milk for a milder cup.
For an iced latte: use cold milk. Half-fill a large glass with ice, pour in the milk, then add your whisked matcha and stir. Leave room at the top; this makes roughly a cup of liquid before the ice. Keeping the matcha base small helps avoid a watery drink as the ice melts.
Prefer matcha without milk? Whisk ½ teaspoon with about 60 mL of hot water, taste, then add more water a little at a time.
Milk and sweetness make a difference
Frothy oat milk is lovely here. Almond milk adds a nutty note; dairy milk gives you another creamy option. Use a milk you already enjoy, and keep in mind that vanilla-flavoured or sweetened cartons will change the finished drink.
For more foam, look for a barista-style milk made for frothing. For more control over sweetness, choose unsweetened. You’ll find options in our plant-based milk collection.
Maple syrup mixes easily into a latte. Honey or sugar can work too; stir them into the warm matcha base so they don’t sit at the bottom of an iced glass. Start small, especially with a flavoured blend. You can always add more after a sip.
If your first cup needs a little help
Too bitter? Check the water temperature before adding more sweetener. Boiling water can make matcha taste harsher; try around 70–80°C. Too much powder can also make a cup stronger than you wanted. Reduce the powder next time or add a little milk now. A bold powder may simply suit a latte better than a cup made with water.
Clumpy? Sift before whisking, and mix the matcha with the small amount of water first. Adding dry powder to a full glass of milk makes those little pockets harder to break up. Some settling is normal: matcha is suspended in the liquid, so give it another stir as you sip.
Watery? Measure the water and milk instead of filling a big mug by eye. For an iced latte, use cold milk and avoid pouring a full hot latte over ice. Next time, try a little less milk before increasing the powder; it’s easier to work out what you like when you change one thing at a time.
Keep it fresh, and try it beyond the mug
Close your tin or pouch well, use a dry spoon, and keep it away from heat, moisture and light. Follow the pack’s storage directions: some powders call for refrigeration after opening, while others specify a cool, dry place. If you’re an occasional matcha drinker, a smaller pack may be more useful than several open tins.
There’s plenty to do with plain matcha beyond lattes. Blend a little into a banana smoothie, whisk it into the milk for overnight oats, or try a recipe for matcha cookies. For a quick dessert, pour a small amount of freshly whisked matcha over vanilla ice cream. Matcha and vanilla are a lovely pair.
Come see us in Bedford or Dartmouth, or browse our matcha collection online. We’re always happy to talk tea.
Planning a visit?
Ready when you are.
Book an appointment with our expert practitioners or visit our wellness market to explore our carefully curated products.