Matcha Latte (Hot or Iced)

Your local barista may be able to whip up a fantastic matcha latte. However, it’s surprisingly easy, and more affordable, to make at home. With a few common kitchen tools and helpful tips, you can make a lusciously soothing warm matcha latte that will rival your neighborhood coffee shop. 

What is Matcha?

Matcha is powdered Japanese green tea. In any matcha drink, you’ll get the best flavor with ceremonial- or latte-grade matcha. Avoid culinary-grade matcha as it creates bitter and rather dull drinks; save that for matcha truffles, ice cream, and other food recipes.

Perfect Your Matcha Latte Techniques

Matcha’s powdery texture will create lumps when mixed with a liquid, so it is important to sift it. Just like sifting flour for a cake batter, this breaks clumps into finer particles so they dissolve easily. A fine-mesh tea strainer held over the bowl makes quick work of this crucial step. 

Then comes the whisking: the sifted matcha needs to be dissolved in a bit of hot water before it’s added to the latte. If you’re using sugar, sift that as well; add liquid sweeteners with the milk. A chasen is the traditional bamboo matcha whisk and the most efficient tool for the job. Often sold with a matcha bowl, it’s a worthwhile addition to your kitchen if you regularly enjoy matcha. A small wire whisk is the next best option. In a pinch, a fork will do, but you’ll need to be more thorough. 

The whisking technique is also key. As with traditional matcha preparation, avoid whisking in a circular motion. Instead, move the whisk side-to-side and up-down until a semi-thick paste forms.

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How to Froth Milk

Foamed milk is the other element to a warm matcha latte. An espresso machine’s foaming wand is the most efficient option, though you can do it on the stovetop. If you have a handheld milk frother, use it! Otherwise, grab a wire whisk and whip that milk vigorously until it gets steamy and frothy.

How to Modify This Recipe

While this matcha latte recipe suggests dairy milk (whole is best for the frothiest latte), it works wonderfully with nondairy milks (almond and soy are personal favorites). The latte doesn’t necessarily need a sweetener, and if you prefer to replace the sugar, try honey, vanilla simple syrup, or maple syrup. The recipe makes one cup, but you can easily double or triple it, and you can modify the recipe to make an iced matcha latte for warmer days.

Tips for Making Matcha Lattes

• Don't skip the sifting step for the matcha! This ensures your latte will be silky smooth, not lumpy.
• Whisk the matcha with the hot water using a side-to-side and up-down motion, not a circular one. This helps dissolve the matcha completely.
• When frothing the milk with a whisk, tilt the pan slightly. This gives you a deeper liquid to to work with.
• On the stovetop, always use low to medium-low heat, a small pan, and whisk continuously to avoid scorching the milk or you’ll have to start over with fresh milk.