How to Make the Best Matcha Latte Like a Japanese Cafe [Part 2]
How to Make the BEST Matcha Latte Like a Japanese Cafe [Part 2] is a easy Japanese recipe that serves 1. 120 calories per serving. Recipe by DougDoesDelicious on YouTube.
Prep: 5 min | Cook: 2 min | Total: 12 min
Cost: $0.90 total, $0.90 per serving
Ingredients
- 3 g Matcha Powder (high‑quality medium to rich flavor, ceremonial or culinary grade)
- 60 ml Water (filtered water)
- 1 tbsp Brown Sugar Syrup (optional sweetener; can be made by dissolving brown sugar in equal parts water)
- 90 g Ice Cubes (40 g for dissolving matcha tea, 50 g for the final latte; crushed or cubed)
- 100 ml Milk (chilled whole milk or plant‑based alternative (oat, almond, soy))
Instructions
Sift the Matcha
Place 3 g of matcha powder in a fine mesh sieve and gently tap it into a small mixing bowl to remove any clumps.
Time: PT1M
Heat the Water
Heat 60 ml of filtered water to 175 °F (80 °C).
Time: PT2M
Temperature: 175°F
Whisk the Matcha
Pour the hot water over the sifted matcha, then whisk vigorously with a bamboo whisk in an “M” motion for about 15 seconds until a frothy layer forms and no clumps remain.
Time: PT15S
Add Sweetener (Optional)
Stir in 1 tbsp of brown sugar syrup, or your preferred sweetener, until fully dissolved.
Time: PT30S
Create Cold Matcha Tea
Add 40 g of ice cubes to the whisked matcha and stir until the ice melts, bringing the total volume to 100 ml (or g).
Time: PT30S
Assemble the Latte
In a serving glass, combine the 100 ml cold matcha tea with 100 ml chilled milk and an additional 50 g of ice cubes. Stir gently to blend.
Time: PT30S
Nutrition Facts
- Calories
- 120
- Protein
- 4 g
- Carbohydrates
- 15 g
- Fat
- 3 g
- Fiber
- 0 g
Dietary info: Vegetarian, Can be made vegan with plant‑based milk and non‑honey sweetener
Allergens: Dairy
Ingredient Substitutions
- Instead of Matcha Powder: lower‑grade culinary matcha (may be bitter)
- Instead of Brown Sugar Syrup: honey, agave nectar, maple syrup
- Instead of Milk: oat milk, almond milk, soy milk
Equipment Needed
- Fine Mesh Sieve
- Bamboo Whisk
- Kettle or Small Pot
- Digital Kitchen Scale
- Small Mixing Bowl
- Stirring Spoon (optional)
Critical Steps — Do Not Skip
- Sift the matcha to avoid clumps.
- Heat water to exactly 175 °F (80 °C) – too hot makes bitterness.
- Whisk with a bamboo whisk in an M‑shape for a smooth, frothy texture.
- Maintain the correct matcha‑to‑milk ratio (1 g matcha per 33 ml milk for a 200 ml latte).
Chef Tips from the Video
- Pre‑warm the mixing bowl slightly; it helps the matcha dissolve evenly.
- Use a high‑quality bamboo whisk (chasen) – the thin tines create micro‑foam.
- If you don’t have a scale, ½ tsp of matcha powder is roughly 1 g.
Troubleshooting
Matcha is clumpy or gritty.
Always sift the powder and whisk with a bamboo whisk; if clumps persist, add a splash more hot water and whisk longer.
Latte tastes bitter.
Check water temperature – it should be 175 °F (80 °C) not boiling. Use higher‑grade matcha and consider a small amount of sweetener.
Matcha flavor is weak.
Increase matcha to 4 g for a 300 ml drink or reduce milk proportion; ensure the matcha‑to‑water ratio is correct.
Storage
Refrigerator: Store any leftover cold matcha tea in an airtight container for up to 24 hours; keep milk separate.
Freezer: Do not freeze the latte; texture will separate.
Room temperature: Serve immediately; the latte does not keep well at room temperature.
Make-Ahead Tips
- Pre‑sift matcha into a small container for quick use.
- Prepare a larger batch of cold matcha tea, store chilled, and add fresh milk when ready to serve.
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 milk‑based drinks, creating a popular café staple that honors the tea’s vibrant flavor while adding a creamy texture.
What are the traditional regional variations of matcha drinks in Japan?
In Japan, traditional matcha is served straight, whisked with hot water. Regional twists include adding a splash of milk in Kyoto cafés (known as "matcha latte") and sweetening with kuromitsu (black sugar syrup) in Osaka. Cold matcha drinks, called "matcha iced" or "matcha au lait," are also common in summer.
How is an authentic matcha latte traditionally served in Japanese tea houses?
Authentic Japanese matcha lattes are usually served chilled in a glass with a thin layer of foam on top, often accompanied by a small sweet like a wagashi. The latte is made with high‑grade matcha, precise water temperature, and a 1:1 ratio of matcha tea to milk for balance.
What occasions or celebrations is matcha latte traditionally associated with in Japanese culture?
While plain matcha is central to tea ceremonies and seasonal celebrations, matcha lattes are more of a modern café treat enjoyed year‑round, especially during summer festivals and as a refreshing pick‑me‑up during study sessions or work breaks.
What other Japanese dishes pair well with a matcha latte?
A matcha latte pairs beautifully with light Japanese sweets such as mochi, dorayaki, or a slice of matcha-flavored cheesecake. It also complements savory items like a soft Japanese pancake (okonomiyaki) or a simple rice ball (onigiri) for a balanced snack.
What are the most common mistakes to avoid when making a matcha latte at home?
Common errors include using boiling water, which burns the delicate flavor; skipping the sieve, leading to clumps; whisking with a metal whisk instead of a bamboo chasen, which reduces foam; and using too much milk, which drowns out the matcha. Follow the temperature, whisking, and ratio guidelines for best results.
Why does this recipe use a bamboo whisk instead of an electric frother?
A bamboo whisk (chasen) creates a fine, airy foam and evenly disperses the matcha particles without over‑aerating the liquid. Electric frothers can introduce too much air and may not break up clumps as effectively, resulting in a less smooth latte.
Can I make the matcha latte ahead of time and how should I store it?
Yes, you can prepare the cold matcha tea in advance and keep it sealed in the refrigerator for up to 24 hours. Store milk separately and combine just before serving to maintain a fresh texture. Give the tea a quick stir before adding milk.
What texture and appearance should I look for when whisking the matcha?
The whisked matcha should be bright green, glossy, and topped with a fine, velvety foam. No visible powder or clumps should remain at the bottom of the bowl; the surface should be smooth and slightly thickened.
What does the YouTube channel DougDoesDelicious specialize in?
The YouTube channel DougDoesDelicious focuses on practical, home‑cooking tutorials that blend culinary exploration with clear, step‑by‑step instructions, often featuring travel‑inspired recipes and deep dives into ingredient quality.
How does the YouTube channel DougDoesDelicious' approach to Japanese cooking differ from other cooking channels?
DougDoesDelicious emphasizes first‑hand ingredient research—traveling to Japan, visiting factories, and testing multiple brands—before delivering a recipe. This investigative style sets it apart from channels that rely on generic ingredient suggestions.
Last updated: September 2, 2026
