Making a great matcha latte at home takes about five minutes once you know what you're doing. Here's how.
What You'll Need
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Moicha Ceremonial Matcha — ceremonial grade for the smoothest flavour
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Bamboo whisk (chasen) — essential for a lump-free result
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Small bowl or jug
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Milk of your choice
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Hot water at 70–80°C (not boiling)
How to Make a Matcha Latte
1. Sift one teaspoon (2g) of matcha into your bowl — sifting prevents clumps.
2. Add 50ml of hot water at around 70–80°C. Never use boiling water — it makes matcha bitter.
3. Whisk briskly in a W or M motion for 20–30 seconds until smooth and lightly foamy.
4. Heat and froth 200ml of milk — oat milk works particularly well.
5. Pour the frothed milk over your matcha. Adjust the ratio to taste.
How to Make an Iced Matcha Latte
Follow steps 1–3 above to whisk your matcha with hot water first — skipping this step is why iced matcha ends up clumpy. Then pour over a glass of ice, add cold milk, and stir.
Which Milk Works Best?
Oat milk — naturally sweet, froths well, most popular choice. Whole milk — neutral, lets the matcha flavour come through. Almond milk — thinner, works better iced than hot. Avoid skimmed milk — it thins the drink and flattens the flavour.
Common Mistakes to Avoid
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Boiling water — scorches the matcha and causes bitterness. Aim for 70–80°C.
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Not sifting — matcha clumps easily, always sift first.
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Adding milk before whisking — always make a matcha concentrate with water first, then add milk.
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Using low-grade powder — if your matcha tastes bitter regardless of technique, the powder is the issue. Ceremonial grade makes a noticeable difference.
Our Matcha Whisk Set → includes a traditional bamboo chasen, ceramic bowl, and scoop — everything you need to make matcha properly at home.