How to Make a Matcha Latte at Home

Recipe · 3 minutes

A café-style matcha latte you can make at home in a couple of minutes — smooth, naturally sweet, and built on single-origin Guizhou matcha.

  • Hot or iced
  • 1 serving
  • Ready in 3 minutes
A smooth matcha latte made with single-origin Guizhou matcha powder

A good matcha latte isn't complicated. It's really just matcha, water, and milk — but the order you combine them, the temperature of the water, and the matcha you start with make the difference between a smooth, café-quality cup and a gritty, bitter one.

This is the everyday version we make most mornings: quick, forgiving, and easy to make your own. It's built on Matcha 003, our everyday-grade single-origin Guizhou matcha — milled fine, whisks smooth, and holds its own against milk without turning flat or dusty.

Why You'll Love Matcha 003 in a Latte

Matcha 003 is made for everyday drinks: smooth enough to whisk quickly, but flavorful enough to stay present once milk and ice are added.

Smooth

Its fine texture whisks easily into hot water, helping you build a silky base before adding milk.

Balanced

Fresh, vegetal notes and natural sweetness carry through milk without tasting flat, dusty, or overly bitter.

How to Make a Matcha Latte

Whisk the matcha with hot water first, then add milk. That simple order keeps the texture smooth and the flavor clean.

What You'll Need

WATER

60 ml·80–85°C

MILK

Dairy, oat, or almond

ICE

As desired

WHISK

Bamboo or electric frother

  1. Sift the matcha. Sift 1–2 teaspoons (3 g) of Matcha 003 into a bowl or wide cup to break up any clumps.
  2. Add hot water. Pour in about 60ml of hot water at around 80–85°C. Avoid boiling water, which can make matcha taste bitter.
  3. Whisk until smooth. Whisk briskly in a “W” or “M” motion, or use a small electric frother, until the matcha is fully dispersed and slightly foamy.
  4. Add milk and serve. For hot, pour in warm frothed milk. For iced, fill a glass with ice and cold milk, then slowly pour the matcha over the top.

Why We Like This Recipe

A matcha latte should still taste like matcha. Matcha 003 is our everyday grade, chosen to stand up to milk, ice, and a little sweetness without losing its color or flavor.

It's single-origin Guizhou matcha, milled fine for a smooth whisk. The flavor is fresh and vegetal with a natural sweetness that carries through a latte, so the finished cup stays green, creamy, and balanced.

Make it at home

Start with Matcha 003 — Everyday Matcha Powder, then add the simple tools that help you whisk a smooth café-style latte at home.

Frequently asked questions

What kind of matcha is best for a latte?
An everyday or culinary grade matcha works best for lattes, because it's made to stand up to milk and ice without losing flavor. Matcha 003 is our everyday-grade single-origin Guizhou matcha, milled fine so it whisks smooth and stays vibrant in a latte.
How much matcha do I use per latte?
Use about 1 to 2 teaspoons (2–3 g) of matcha per latte, depending on how strong you like it. Start with one teaspoon and adjust to taste — more matcha gives a bolder, greener cup.
Can I make a matcha latte without a bamboo whisk?
Yes. A small electric frother or even a jar with a tight lid works well — whisk or shake the matcha with a little hot water first to make a smooth paste, then add your milk. A bamboo whisk gives the silkiest foam, but it isn't required.
Should I use hot or cold water?
Whisk the matcha with hot water first, around 175°F (80°C) — never boiling, which turns matcha bitter. For an iced latte, whisk with the hot water first to dissolve it fully, then pour over ice and cold milk.
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