The Perfect Matcha Latte Recipe

A great matcha latte is all about balance between richness, freshness, creaminess and umami. Whether you’re just starting your matcha journey or already love bold, concentrated flavors, here is a guide on how to find the recipe that best works for you.

The Foundation: What Makes a Good Matcha Latte?

Before we get into recipes, a few basics make all the difference:

• Use good-quality matcha – vibrant matcha from the first harvest creates better flavour and foam.

• Whisk properly – a bamboo whisk or milk frother helps avoid clumps.

• Choose the right milk – oat milk and cow’s milk complement matcha best. Other milks can also be used but can be overpowering but it all comes down to personal preferences.

• Sweeten gently – agave syrup or honey enhance without overpowering.

Once you’ve got these down, you’re ready to experiment.

Choosing the Right Recipe for You

Your perfect matcha latte depends on mood, time of day, and taste preference. Some days call for comfort, others for intensity.

1. The Classic Matcha Latte (Café Style)

This is the version you’ll find in most cafés. It’s light, approachable, and perfect if you’re new to matcha.

Ingredients

• 2 g matcha

• 30 ml warm water (70-80 degrees celsius)

• 150 ml milk of choice

• Agave syrup or honey (to taste)

How to Make It

1. Add matcha to a bowl with a sief.

2. Pour in warm water.

3. Whisk until smooth and lightly foamy.

4. You can use heated milk for a warm matcha, or add ice to your milk for an ice matcha latte.

5. Combine, sweeten, and enjoy.

Flavor Profile

• Mild and creamy

• Light matcha taste

• Easy to drink

Best for: Beginners and anyone easing into matcha.

2. Matcha Latte - Next Level (For Umami Lovers)

If you love a stronger matcha presence and deeper flavor, this version is for you. This recipe uses the cold-whisking method which highlights matcha’s natural umami while staying smooth and balanced.

Ingredients

• 3 g matcha

• 30 ml cold milk (for whisking)

• 150 ml milk (oat or cow’s milk)

• Agave syrup or honey (to taste)

How to Make It

1. Add matcha to a bowl.

2. Whisk with cold milk until fully smooth.

3. You can use heated milk for a warm matcha, or add ice to your milk for an ice matcha latte.

4. Pour together and sweeten.

Flavor Profile

• Rich and full-bodied

• Noticeable umami

• Creamy but bold

Best for: Matcha fans who want more depth and intensity.

3. The Matchaccino (or Matcha Cortado)

Also known as a matcha cortado, the Matchaccino is for those who want to go all in. With less milk and more matcha, it delivers a concentrated, powerful cup.

Ingredients

• 3 g matcha

• 30 ml cold milk (for whisking)

• 60 ml milk (oat or cow’s milk)

• tiny bit of sweetener but try it also without

How to Make It

1. Whisk matcha with cold milk until silky smooth.

2. Here too, you can use heated milk for a warm matcha, or add ice to your milk for an ice matcha latte.

3. Combine and only add sweetener if you really can't live without it.

Flavor Profile

• Intense and concentrated

• Strong umami notes

• the matcha really gets to shine

Best for: Experienced matcha drinkers and umami lovers. Not for the faint-hearted but everyone should try it at least once.

Pro Tips for Better Matcha Lattes

• Use water around 70–80°C (not boiling) to avoid bitterness.
  

• Start with less sweetener — you can always add more.

• Experiment with ratios until it feels right for you.