A good matcha latte starts by mixing the powder well before adding a full cup of milk. That small step helps prevent dry clumps and lets you taste the matcha rather than just warm milk.
Ingredients for one cup
- 2 g matcha, or a little more for a stronger cup
- 30–45 ml warm water
- 150–200 ml milk or an unsweetened milk alternative
- Sweetener, optional
Method
- Sift the matcha into a cup or small bowl.
- Add a splash of warm water and stir into a smooth mixture. Add the rest of the water and whisk or froth briefly.
- Warm the milk without boiling it. Froth it if you enjoy a lighter texture.
- Pour milk into the matcha. Taste before adding sweetener, then adjust gradually.
If your latte tastes weak, increase the matcha slightly in the next cup. If it tastes rough, try a different powder or use a little less. The ratio guide gives a repeatable baseline.
For a cold version, use the iced matcha latte. If you avoid dairy, the dairy-free version explains what to consider when choosing milk. No particular brand is required.