A better matcha latte at home: balance, texture and technique

Make a smooth matcha base first

Adding dry matcha straight to a glass of milk often leaves clumps. Sift the powder into a bowl, mix it with a little warm water and then whisk in the rest. This separate base makes it easier to see whether the powder is evenly dispersed.

Start with 3 g of matcha, 100 ml of water and 100 ml of milk for a warm latte. A small scale is more consistent than a heaped teaspoon. These amounts are a starting point, not a rule for every tea.

Let the milk support the tea

Use milk or a plant-based drink that you like on its own. Some drinks taste sweeter or have a stronger cereal flavour than others. Try the latte without added sweetener first; you may need less than you expect.

Warm milk gently rather than boiling it. A little foam can make the texture softer, but a tall cap of stiff foam is not necessary. For an iced latte, use cold milk and enough ice to cool the matcha quickly.

Adjust one thing at a time

If the drink tastes mainly of milk, reduce the milk a little or choose a matcha with a more pronounced profile. If it tastes too intense, try a little more liquid. If it feels harsh, check the water temperature and reduce it slightly before adding more sweetener.

Keep a note of the ratio you enjoy. A repeatable recipe is more useful than constantly changing the powder, water, milk and syrup at once.

Two recipes to start with

Warm matcha latte gives you an everyday base. For a cold version, follow the iced matcha latte recipe. Once you like the basic drink, explore a little vanilla or fresh strawberry.