The matcha latte recipe
for your table
Sift 2 grams of matcha powder into a bowl or directly into the glass. Matcha clumps naturally, and you won’t be able to whisk those lumps out later, so those ten seconds of sifting are the difference between smooth and grainy.
Add 6 cl of water at about eighty degrees, just below boiling. Above this temperature, the bitter compounds are released and the tea continues to taste harsh. If your kettle has no temperature setting, let boiled water stand for two minutes.
Whisk the matcha until a layer of fine foam forms. With a bamboo whisk, do this in a quick W motion rather than circles; a milk frother works just as well. Allow twenty to thirty seconds.
Add 20 cl of milk. Hot: heat the milk to sixty degrees, froth it and pour the matcha through it. Cold: fill the glass with ice, add the milk and slowly pour the matcha over it, so it stays green as a layer above the milk.
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The story
Matcha is green tea that you don't steep but drink: the whole leaf is ground into powder, so everything in the leaf ends up in the glass. That explains the colour, the full flavour and why the quantity matters so precisely. In the shop, you'll see two designations. Ceremonial grade comes from the youngest leaves, is light green and milder in flavour, and is intended to be drunk pure with water. Culinary grade is stronger and more bitter and is made to stand up to milk, sugar or batter. For a latte, the latter is not a compromise but exactly the point.
The right glass
Matcha has a colour you don't want to hide away. In a clear glass, you can see the green, and with the iced version you can also see the layers: first the milk, then the matcha slowly sinking through it. In a closed mug, all of that disappears. Double-walled glass also has a practical advantage: the hot version stays at temperature longer, the outside remains cool enough to hold, and the cold version does not develop condensation. For the iced version, you want a taller glass, because the ice goes in first. You can find more double-walled options in the double-walled glasses collection.
Luigi Bormioli Thermic Glass Sakura Tea Glass Set2 23.5 cl (2 pieces)
Duralex Picardie Longdrink Glass 36 cl (6 pieces)
Both sets together € 51,90.
The right tools
For a matcha latte, besides the glass, you use a fine strainer to sift the powder, a jigger to measure the water, and a bar spoon that reaches the bottom of the glass for the iced version. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools together € 69,80.
What shot goes into a matcha latte?
Without alcohol, a matcha latte is simply tea with milk. If you want to add a splash, liqueur works best because it stays smooth and sweet alongside the tea. Well-known bottles include Baileys and Malibu. On each drink page, you can read the percentage, what it tastes like, which cocktails it works with, and which glass you need.
Variations & twists
An iced matcha latte uses the same recipe, but the milk goes over the ice, followed by the matcha. Barista-style oat milk foams best among plant-based milks and keeps the green color looking its best; almond milk makes it thinner and nuttier. Half a teaspoon of honey or vanilla syrup takes the edge off without masking the tea. A strawberry matcha latte is simply strawberry purée on the bottom, followed by milk and finally the matcha. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Whisk the matcha just before serving, because the foam sinks within a few minutes and the powder then settles on the bottom. Add a long spoon so you can stir the layers yourself in the iced version. For the hot version, rinse the glass with hot water first; the milk will then cool down less quickly.
Good to know
Why not boiling water?
Matcha is finely ground leaf, and above eighty degrees, the bitter compounds are released all at once. The tea then becomes harsh and stays that way, no matter how much milk or honey you add afterward. Boil the water, take the kettle off the heat, and wait a minute or two; that should get you about right. If your kettle has a temperature setting, set it to 80 degrees.
Ceremonial grade or culinary grade?
Ceremonial grade comes from the youngest leaves, tastes milder and smoother, and is meant to be drunk straight with water. Culinary grade has a stronger flavor and is made to stand up to milk and sugar. In a latte, the finer qualities of ceremonial grade disappear beneath the milk, so culinary grade is the sensible choice. Drink it straight, though, and you can taste the difference.
How much powder should you use?
For one glass, use two grams, about a level teaspoon, with 6 cl of water and 20 cl of milk. With less, the milk overpowers the tea; above four grams, it becomes bitter and powder remains at the bottom. If you have a kitchen scale, use it the first few times: teaspoons vary considerably and matcha is light.
Without a bamboo whisk
A bamboo chasen works best, but a battery-powered milk frother does the same job in twenty seconds. A small whisk also works, or you can shake the matcha vigorously with the water in a sealed jar. Stirring with a spoon alone doesn't work: lumps remain, no matter how long you continue.
The layers in the iced version
Fill the glass with ice, pour in the milk until it's about two-thirds full, and then slowly pour the whisked matcha over it. Because the matcha is thinner than milk, it stays suspended as a green layer on top for a while. If you stir immediately, you get an evenly green glass; it tastes the same, but it's less fun to look at.
Frequently asked questions
Why is my matcha latte bitter?
Usually because the water is too hot. Above eighty degrees, the bitter compounds are released all at once, and you can't get them out again. Too much powder also makes it harsh, so stick to around two grams per glass. And culinary grade is naturally stronger than ceremonial grade, so taste it first before sweetening.
Which glass do you use for a matcha latte?
A clear glass of about twenty to thirty centiliters, so you can see the color. Double-walled glass keeps the hot version at temperature longer and stays cool enough on the outside to hold. For the iced version, use a taller glass of thirty-five centiliters or more, because the ice goes in first.
How much matcha powder goes into a glass?
Two grams, about a level teaspoon, with 6 cl of water and 20 cl of milk. If you want it stronger, use three grams and keep the amount of milk the same. Above four grams, it becomes bitter and powder remains at the bottom.
Can a matcha latte also be served cold?
Yes, and that's even the easiest version. First whisk the matcha with water at eighty degrees, because the powder won't dissolve in cold milk. Then fill a tall glass with ice, pour in the milk, and slowly pour the matcha over it.
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