How to Make Hot or Iced Matcha Lattes
How to Make Hot or Iced Matcha Lattes is a easy Japanese recipe that serves 2. 110 calories per serving. Recipe by Ooika on YouTube.
Prep: 12 min | Cook: 4 min | Total: 21 min
Cost: $21.74 total, $10.87 per serving
Ingredients
- 4 g Barista Matcha (OA Barista matcha, stone‑milled, high‑quality for lattes)
- 60 ml Hot Water (Heated to about 75°C, not boiling)
- 450 ml Oat Milk (Unsweetened, any brand works)
- 1 cup Ice Cubes (For the cold latte)
- 20 g Simple Syrup (Optional sweetener, homemade (equal parts sugar and water))
Instructions
Sift the Matcha
Place 4 g of Barista matcha into a fine mesh sieve over a small bowl and sift to break up any clumps.
Time: PT1M
Add Hot Water and Whisk
Measure 60 ml of hot water (about 75 °C) and pour over the sifted matcha. Dip the bamboo whisk in water to wet it, then whisk vigorously, first breaking up clumps by scraping the sides and bottom, then whisk back‑and‑forth without scraping to create a smooth, frothy mixture.
Time: PT2M
Temperature: 75°C
Prepare Cold Matcha Latte
Fill a 12 oz glass with ice cubes. Add about 250 ml of oat milk, leaving room at the top. If desired, stir in 10 g of simple syrup. Slowly pour the prepared matcha mixture over the milk so it layers on top.
Time: PT3M
Steam/Froth Oat Milk for Hot Latte
Heat 200 ml of oat milk to about 65 °C and froth using a milk frother or steam wand until it has a velvety micro‑foam.
Time: PT2M
Temperature: 65°C
Assemble Hot Matcha Latte
If using, add 10 g of simple syrup to the bottom of a mug. Pour the frothed oat milk into the mug, then gently pour the matcha mixture on top. Optionally, create a simple heart latte art by moving the milk in a circular motion before adding the matcha.
Time: PT2M
Clean Up
Rinse and wash the bowl, sieve, whisk, scale, glass, mug, and frother. Dry and store equipment.
Time: PT5M
Nutrition Facts
- Calories
- 110
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 2.5 g
- Fiber
- 0.5 g
Dietary info: Vegan, Dairy-Free, Gluten-Free (if certified gluten‑free oats), Low‑Caffeine
Allergens: Oats
Ingredient Substitutions
- Instead of Barista Matcha: Ceremonial grade matcha, Culinary grade green tea powder
- Instead of Oat Milk: Almond milk, Soy milk, Dairy milk
- Instead of Simple Syrup: Honey, Agave nectar
Equipment Needed
- Small Bowl (Chawan)
- Fine Mesh Sieve
- Bamboo Whisk
- Digital Scale
- 12 oz Glass
- Milk Frother (optional)
- Mug
- Ice Cube Tray (optional)
- Spoon (optional)
Critical Steps — Do Not Skip
- Sift the matcha to prevent clumps
- Whisk the matcha with hot water until fully dissolved and frothy
- Pour matcha over oat milk to create a layered effect
- Steam/froth oat milk to proper temperature for hot latte
Chef Tips from the Video
- Use freshly ground matcha for the brightest flavor and color.
- Chill the glass for the cold latte to keep the drink extra refreshing.
- When creating latte art, pour the matcha slowly and use a gentle swirling motion with the milk.
Troubleshooting
Clumpy matcha
Sift the matcha thoroughly and whisk with a wet whisk, scraping the sides of the bowl to break up clumps.
Bitter taste
Use fresh, high‑quality stone‑mill matcha and avoid overheating the water; keep water around 75 °C.
Milk separates when heated
Heat oat milk gently and do not exceed 70 °C; froth quickly and use a low‑fat oat milk.
Storage
Refrigerator: Store any leftover matcha concentrate in an airtight container for up to 2 days.
Freezer: Not recommended to freeze.
Room temperature: Drink within 2 hours of preparation; do not leave at room temperature longer.
Make-Ahead Tips
- Prepare the matcha‑water concentrate in advance and store it sealed in the refrigerator for up to 2 days
- Pre‑sift the matcha into a small container for quick use
- Cold latte can be assembled ahead and kept chilled until serving
Frequently Asked Questions
What is the cultural significance and history of matcha latte in Japanese tea culture?
Matcha originated as a powdered green tea used in Japanese tea ceremonies, symbolizing mindfulness and hospitality. The modern matcha latte blends this tradition with Western coffee‑house style, creating a popular, health‑focused beverage worldwide.
What are the traditional regional variations of matcha drinks in Japan?
In Japan, matcha is traditionally served plain in a tea bowl, but regional twists include matcha with sweet azuki paste in Kyoto and matcha blended with milk in modern cafés across Tokyo and Osaka. The latte version reflects a contemporary, Western‑influenced adaptation.
How is a matcha latte authentically served in Japanese cafés?
Authentic Japanese cafés often serve matcha latte in a small ceramic cup or glass, topped with a thin layer of foam and occasionally a dusting of matcha powder. The drink is usually enjoyed without added sweeteners to highlight the tea’s natural umami.
What occasions or celebrations is matcha latte traditionally associated with in Japanese culture?
While not tied to specific festivals, matcha drinks are commonly enjoyed during tea ceremonies, seasonal gatherings, and as a calming refreshment during work breaks. In modern times, matcha lattes are popular at brunches and wellness‑focused events.
What authentic ingredients are essential for a traditional matcha latte versus acceptable substitutes?
The authentic ingredients are high‑quality stone‑mill Barista matcha, hot water, and a milk of choice (traditionally soy or dairy). Acceptable substitutes include other plant milks like oat or almond, and simple syrup can replace sugar if sweetness is desired.
What other Japanese dishes pair well with a matcha latte?
A matcha latte pairs nicely with light Japanese sweets such as mochi, dorayaki, or a slice of matcha-flavored cheesecake. It also complements savory items like onigiri or a soft tamago (Japanese omelette) for a balanced snack.
What are the most common mistakes to avoid when making a matcha latte at home?
Common mistakes include using boiling water, which burns the delicate matcha; skipping the sift, leading to clumps; and overheating oat milk, which can cause separation. Following the temperature guidelines and whisking technique prevents these issues.
Why does this recipe use a bamboo whisk instead of a shaker bottle for the matcha latte?
A bamboo whisk (chasen) creates a fine foam and fully incorporates the matcha without over‑aerating the drink. A shaker can work, but it often produces larger bubbles and may leave residue, whereas the whisk gives a smooth, velvety texture.
Can I make the matcha latte ahead of time and how should I store it?
Yes, you can prepare the matcha‑water concentrate ahead and keep it sealed in the refrigerator for up to 2 days. For cold lattes, add fresh ice and milk just before serving; for hot lattes, re‑heat the milk and combine with the chilled concentrate.
What does the YouTube channel Ooika specialize in?
The YouTube channel Ooika focuses on simple, minimalist beverage tutorials, especially matcha‑based drinks. Ooika emphasizes using minimal equipment, fresh ingredients, and clear step‑by‑step guidance for home cooks.
How does the YouTube channel Ooika's approach to Japanese beverage cooking differ from other Japanese cooking channels?
Ooika prioritizes ultra‑simple setups—using just a whisk, bowl, and milk frother—while many other Japanese channels showcase elaborate tools or traditional tea ceremony equipment. Ooika’s style is geared toward busy home cooks who want quick, high‑quality results.
Last updated: August 31, 2026
