Easy Matcha Latte Recipe (Hot or Iced) at Home
Easy Matcha Latte Recipe (Hot or Iced) at Home is a easy Japanese recipe that serves 1. 140 calories per serving. Recipe by Honest Food Talks on YouTube.
Prep: 5 min | Cook: 2 min | Total: 12 min
Cost: $0.87 total, $0.87 per serving
Ingredients
- 5 grams Matcha Powder (Pure, unsweetened Japanese green tea powder; sift before use)
- 45 ml Hot Water (Water heated to 80‑85°C (176‑185°F))
- 240 ml Milk (Oat milk recommended for best froth; can use dairy, soy, or almond milk)
- 150 grams Ice Cubes (Use fresh ice for the iced latte)
- 1 tsp Granulated Sugar (Optional; adds sweetness similar to café versions)
- 0.25 tsp Vanilla Extract (Optional; enhances flavor)
Instructions
Sift the Matcha
Place a fine mesh sieve over the empty jar and sift 5 g (2 tsp) of matcha powder into the jar to break up clumps.
Time: PT1M
Add Hot Water
Heat 45 ml of water to 80‑85°C, then pour it into the jar with the sifted matcha.
Time: PT1M
Temperature: 80-85°C
Sweeten (Optional)
Add 1 tsp granulated sugar and/or 0.25 tsp vanilla extract if you like a sweeter latte.
Time: PT30S
Shake Vigorously
Seal the jar tightly and shake for about 30 seconds until the mixture becomes foamy.
Time: PT30S
Prepare Iced Latte (If Desired)
Fill a glass with ice, pour 240 ml oat milk over the ice, then slowly add the shaken matcha mixture.
Time: PT1M
Warm Milk for Hot Latte
Heat the oat milk in the microwave or on the stove until it reaches about 50°C (warm, not boiling).
Time: PT1M
Temperature: 50°C
Froth the Matcha
Using a handheld milk frother, froth the matcha‑water mixture for 15‑20 seconds with an up‑and‑down motion until no clumps remain.
Time: PT20S
Combine for Hot Latte
Pour the frothed matcha into a cup, then slowly add the warm oat milk, stirring gently to blend.
Time: PT30S
Nutrition Facts
- Calories
- 140
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan (when using oat milk and no honey), Dairy‑Free (with plant milk), Gluten‑Free (if certified gluten‑free oat milk)
Allergens: Oats (possible gluten), Milk (dairy) if using cow's milk
Ingredient Substitutions
- Instead of Matcha Powder: Ceremonial grade matcha, Culinary grade matcha
- Instead of Milk: Soy milk, Almond milk, Cow's milk
- Instead of Granulated Sugar: Honey, Agave syrup, Stevia
- Instead of Vanilla Extract: Almond extract, Maple extract
Equipment Needed
- Leak‑Proof Jar or Tumbler
- Fine Mesh Sieve (optional)
- Measuring Spoons
- Handheld Milk Frother (optional)
- Microwave‑Safe Cup or Small Saucepan
- Whisk (optional) (optional)
Critical Steps — Do Not Skip
- Sift the Matcha
- Add Hot Water
- Shake Vigorously
- Warm Milk for Hot Latte
- Froth the Matcha
Chef Tips from the Video
- Ceremonial‑grade matcha provides the smoothest flavor and least bitterness.
- For an extra‑creamy iced latte, chill the oat milk before shaking with the matcha.
- If you don’t have a frother, a small whisk or a tightly‑sealed bottle shaken for 45 seconds works well.
Troubleshooting
Matcha remains clumpy after shaking.
Sift the powder again, then use the handheld frother for an extra 10‑15 seconds to break up remaining lumps.
Latte tastes bitter.
Reduce water temperature to 70‑75°C and/or add a bit more sweetener.
Foam disappears quickly.
Use oat milk (or a barista‑grade plant milk) and froth immediately before adding to the cup; avoid over‑heating the milk.
Storage
Refrigerator: Store any leftover latte in a sealed container for up to 24 hours. Re‑shake before serving.
Freezer: Not recommended; texture will separate.
Room temperature: Can sit at room temperature for up to 2 hours, but flavor may degrade.
Make-Ahead Tips
- Pre‑sift matcha into a small container and keep it sealed in the fridge for up to a week.
- Warm the milk in a thermos to keep it at serving temperature for a quick hot latte.
- Measure sweetener in advance and store in a small jar for fast addition.
Frequently Asked Questions
What is the cultural significance and history of matcha latte in Japanese tea culture?
Matcha originates from traditional Japanese tea ceremonies where powdered green tea is whisked with hot water. The modern latte version blends this ancient practice with Western milk‑based coffee culture, creating a popular hybrid drink enjoyed worldwide.
How does the Japanese tradition of using a bamboo whisk differ from the handheld frother used in this recipe?
A bamboo whisk (chasen) creates a fine micro‑foam and incorporates air gently, preserving the delicate flavor of matcha. Handheld frothers achieve a similar texture more quickly and are easier for home cooks without specialized tools.
What regional variations of matcha drinks exist within Japan and how do they compare to this latte?
In Japan, matcha is often served plain (usucha) or thick (koicha) in tea ceremonies. Cafés add milk to create a matcha latte, while some regions sweeten with honey or use condensed milk. This recipe mirrors the café style but keeps the sweetness optional.
During which Japanese celebrations or daily routines is matcha traditionally consumed?
Matcha is traditionally enjoyed during tea ceremonies, seasonal festivals like Hanami, and as a daily mindfulness practice. In modern times, it’s also a popular afternoon pick‑me‑up in cafés and homes.
What makes matcha latte a unique beverage in the broader Japanese cuisine?
Matcha latte blends the umami‑rich, slightly bitter profile of powdered green tea with the creamy mouthfeel of milk, creating a balance of earthiness and sweetness that is distinct from both traditional tea and coffee drinks.
What are the authentic traditional ingredients for a matcha latte versus acceptable substitutes?
Authentic ingredients are ceremonial‑grade matcha powder, hot water, and dairy or plant‑based milk. Acceptable substitutes include culinary‑grade matcha, any plant milk (soy, almond, oat), and natural sweeteners like honey or stevia.
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 simple wagashi made from red bean paste, as the latte’s bitterness balances the sweetness of the desserts.
How has the matcha latte evolved over time in modern Japanese café culture?
Originally a pure tea, matcha latte emerged in the late 20th century as cafés began experimenting with Western coffee drinks. Today, it includes variations like iced, dirty (with espresso), and flavored versions using syrups or spices.
What are the most common mistakes to avoid when making a matcha latte at home?
Common mistakes include using boiling water, which burns the matcha; not sifting the powder, leading to clumps; and under‑frothing, resulting in a thin texture. Follow the temperature and shaking guidelines for best results.
Why does this recipe call for shaking the matcha mixture instead of whisking with a bamboo whisk?
Shaking in a sealed jar creates foam without needing a traditional chasen, making the method accessible for cooks who lack a bamboo whisk. It still dissolves the matcha fully when combined with hot water.
Can I make a matcha latte ahead of time and how should I store it?
Yes, you can prepare the matcha‑water mixture and keep it refrigerated for up to 24 hours. Re‑shake or briefly froth before adding fresh milk to restore the foam.
What does the YouTube channel Honest Food Talks specialize in?
Honest Food Talks focuses on straightforward, science‑backed cooking tutorials that simplify classic and modern recipes for home cooks, often highlighting tool‑minimal techniques and health‑conscious variations.
How does the YouTube channel Honest Food Talks' approach to Japanese beverage recipes differ from other cooking channels?
Honest Food Talks emphasizes minimal equipment and clear step‑by‑step explanations, such as making a matcha latte without a whisk, whereas many channels rely on traditional tools or elaborate setups.
Last updated: September 1, 2026
