How to Make a Hot Matcha Latte
Matcha's crowd-pleaser — whisked to a smooth paste and folded into steamed milk for a creamy, naturally sweet, steady-lift latte.
- Serves
- 1 (10 oz)
- Time
- 3 min
- Skill
- Easy
- Gear
- Whisk / frother + steamed milk
Ingredients
- 2 g (1 tsp) matcha, sifted
- 30 ml hot water (70–80°C)
- 180 ml steamed milk
- Optional: honey
Method
- 1
Sift the matcha and whisk it with the 30 ml of hot water into a lump-free paste.
- 2
Steam or froth your milk until hot and glossy.
- 3
Pour the matcha into a cup, then add the milk, holding back the foam.
- 4
Spoon the foam on top and sweeten to taste.
Best results: Always make a smooth paste with a little water first — milk alone won't dissolve the clumps.
Why it works
Matcha delivers caffeine differently than coffee: paired with the amino acid L-theanine, it gives a calmer, longer 'steady lift' without the spike-and-crash. The one technique that separates a good matcha latte from a clumpy one is whisking the powder into a paste with a little hot water first — milk's fat and proteins coat the particles and stop them dissolving if you skip it.
Frequently asked
What grade of matcha is best for a latte?
A good ceremonial or a high 'latte grade' matcha. It doesn't need to be top koicha grade, but very cheap culinary matcha tastes dull and bitter once milk is added.
Why is my matcha latte clumpy?
You added milk to dry powder. Always whisk the matcha into a smooth paste with a splash of hot water first — cold or hot milk alone can't break the clumps.
Keep brewing
Make it with Moksha
Organic, small-batch matcha — roasted fresh and shipped to your door.