Matcha Latte (Hot or Iced)

Matcha latte

The Spruce Eats / Julia Hartbeck

Prep: 6 mins
Cook: 4 mins
Total: 10 mins
Serving: 1 drink
Yield: 8 ounces
Nutrition Facts (per serving)
149 Calories
8g Fat
12g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 149
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 24mg 8%
Sodium 106mg 5%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Total Sugars 12g
Protein 8g
Vitamin C 0mg 0%
Calcium 276mg 21%
Iron 0mg 0%
Potassium 322mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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.

How to Make an Iced Matcha Latte

An iced matcha latte is incredibly easy to make. Simply follow these steps:

  1. Add 1 cup of cold milk to a blender.
  2. Sift in 1 teaspoon of matcha powder and 1 teaspoon of sugar (or 1 tablespoon or so of your favorite liquid sweetener).
  3. Blend until the matcha is dissolved and the milk is frothy, about 30 seconds. If you blend it too long, the milk will get a large head of foam; stir it back into the liquid in the glass to minimize it.
  4. Pour the latter into a tall glass over ice.
  5. If desired, double this and store an extra glass in the fridge under a tight seal, where it will keep for up to two 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.

"This Matcha Latte recipe was fun to make and really delicious. I loved swirling the thick matcha paste into a design on top of the foam. I also enjoyed the fact that the latte was perfectly sweetened." —Diana Andrews

Matcha Latte
A Note From Our Recipe Tester


  • 3/4 teaspoon ceremonial or latte-grade matcha powder

  • 1/2 teaspoon granulated sugar, optional

  • 1 tablespoon hot water (about 170 F)

  • 1 cup whole milk

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make a matcha latte

    The Spruce Eats / Julia Hartbeck

  2. In a small bowl, sift the matcha powder and sugar, if using, through a fine-mesh strainer. Use the measuring spoon to force clumps through the mesh.

    Matcha and sugar in a mesh strainer

    The Spruce Eats / Julia Hartbeck

  3. Add the hot water to the bowl. Using a bamboo matcha whisk or small whisk, stir side-to-side until the matcha powder is completely dissolved and forms a thick paste. Set aside.

    A small bowl of matcha and hot water with a bamboo matcha whisk

    The Spruce Eats / Julia Hartbeck

  4. In a small saucepan over medium-low heat, gently warm the milk while vigorously whisking to incorporate as much air as possible until the milk steams and becomes frothy, 3 to 4 minutes. Alternatively, use a milk frother.

    A small pan of warm, frothy milk

    The Spruce Eats / Julia Hartbeck

  5. Slowly pour the warm milk into a mug or heat-proof glass, using a spoon to hold back the top layer of foam.

    A glass mug of warm milk, with a pan of milk foam

    The Spruce Eats / Julia Hartbeck

  6. Add the prepared matcha, leaving a bit of the thicker matcha in the bowl. Stir gently until the milk turns pale green.

    A glass mug of matcha and milk

    The Spruce Eats / Julia Hartbeck

  7. Spoon the milk foam on top of the latte. Then, using a spoon, drizzle some of the remaining, thicker matcha over the top. 

    A glass mug of matcha latte topped with milk foam and drops of thicken matcha

    The Spruce Eats / Julia Hartbeck

  8. Use your spoon to gently incorporate the dark green matcha into the foam (practicing your latte art skills along the way). Enjoy immediately while still warm.

    A hot matcha latte

    The Spruce Eats / Julia Hartbeck

    How to Store

    The steamed matcha latte is best enjoyed right away. The milk doesn’t heat up as nicely a second time. However, you can make an extra cup or two, store it in the fridge, then pour it over ice and enjoy an iced matcha latte. Whisking a little air into the chilled tea-infused milk gives it a nice boost.

    Recipe Variations

    • Nondairy milks make excellent lattes. Almond milk and soy milk are the best matches and really showcase matcha’s umami notes. Both of those foam up as well as dairy milk, and vanilla-flavored options add a nice depth to the latte. 
    • Oak milk also works well, though the latte has a drier mouthfeel. It is still quite luscious, but you’ll likely want to double up on the matcha powder and add a sweetener. 
    • For liquid sweeteners, add just a splash (about 1/2 teaspoon, and more or less to taste) of honey, vanilla simple syrup, or maple syrup to the cup of steamed milk before stirring in the matcha. Each option will add a different level of sweetness, so tailor the amount to your personal taste for a drier or sweeter latte.