Save Rainy afternoons in my tiny apartment kitchen became this ritual I looked forward to. Something about whisking that vibrant green powder until it turned into this impossibly smooth foam just made the whole day feel better. My roommate would wander in whenever she smelled that grassy, earthy aroma, and we would stand there watching the milk steam up the windows. Now matcha lattes are my language of comfort.
Last winter I made these for my mom when she visited, mostly because she kept eyeing my morning routine with curiosity. She took one sip and actually went quiet for a whole minute, which if you know my mom is basically a standing ovation. We drank our mugs while watching snow accumulate on the fire escape, and she admitted this might be better than her usual coffee order. That is when I knew this recipe had staying power.
Ingredients
- 2 teaspoons matcha green tea powder: Sifting this first is the difference between a silky smooth drink and one with stubborn clumps that never quite dissolve.
- 2 tablespoons hot water: Water that is too hot will make your matcha bitter, so aim for around 80°C or just let boiled water sit for a minute.
- 2 cups milk: Oat milk creates this incredible natural sweetness, while dairy gives you that classic creamy finish.
- 1–2 teaspoons sweetener: Honey adds floral notes while maple syrup brings its own depth, but sometimes the milk is sweet enough on its own.
Instructions
- Sift the matcha:
- Press your powder through a fine mesh sieve into a wide bowl or mug, breaking up any stubborn clumps with the back of a spoon.
- Create the base:
- Pour in your hot water and whisk in a rapid zigzag pattern until the mixture turns bright green and forms a layer of tiny bubbles on top.
- Heat the milk:
- Warm your milk in a small saucepan until you see steam rising but no bubbles, or use a frother for that professional foam.
- Build your latte:
- Divide the matcha between two mugs, stir in any sweetener you like, then pour the steamed milk over the back of a spoon to keep the layers distinct.
- Finish with foam:
- Spoon any remaining milk foam on top and maybe dust with a pinch of extra matcha if you are feeling fancy.
Save 
Save My friend who swore she hated green tea tried this on a whim and now she texts me photos of her morning matcha setup like a proud parent. Watching someone convert in real time is honestly my favorite thing about this recipe.
Making It Iced
Summer afternoons called for a cold version, and I discovered that pouring the matcha concentrate over ice before adding cold milk creates this stunning layered effect. The ice melts slowly into the matcha, making each sip progressively more mellow.
Choosing Your Matcha
Ceremonial grade costs more but tastes noticeably smoother and less grassy than culinary grades. I keep a small container of the good stuff for drinking and a cheaper bag for baking, because that price difference adds up fast.
Frothing Techniques
No fancy equipment? Pour heated milk into a sealed jar and shake it like you mean it for thirty seconds. The foam might not be as dense, but it gets the job done nicely.
- A hand held frother is worth the twenty dollars if you make these regularly.
- Plant milks froth differently, with oat and soy being the most reliable.
- Always leave room in your mug or you will learn the hard way about overflow.
Save 
Save There is something meditative about the whole process that turns a quick drink into a proper moment. I hope this little ritual finds its way into your mornings too.
Recipe Help
- → What temperature should the water be when preparing matcha?
Use water around 80°C (175°F) rather than boiling water. Boiling water can scorch the delicate matcha powder, resulting in a bitter taste instead of smooth, grassy notes.
- → Can I make this latte with plant-based milk?
Absolutely. Almond, oat, and soy milk all work beautifully. Oat milk provides exceptional creaminess that mimics dairy, while almond milk adds a subtle nuttiness that complements the earthy matcha.
- → Why does my matcha taste bitter?
Bitterness usually stems from water that's too hot or low-quality matcha powder. Always use water below boiling and invest in ceremonial-grade matcha for the smoothest, most vibrant flavor.
- → Do I need a traditional bamboo whisk?
While a bamboo chasen creates ideal froth, a small wire whisk works perfectly fine. The key is whisking vigorously in a zigzag motion until the matcha is fully dissolved and a layer of foam forms on top.
- → Can I serve this latte iced?
Yes. Prepare the matcha concentrate as directed, then pour over ice and add cold milk. For extra creaminess, blend the matcha, milk, and ice together until smooth and frothy.