Matcha Latte

5 from 3 votes

This creamy matcha latte with milk foam is an improved version of your favorite Starbucks drink. You'll love it warm or chilled!

Cook Time10

Total Time10

Course: Drinks

Cuisine: American, Japanese

Keyword: matcha latte

Servings: serving

Heat the milk. In a small saucepan over medium heat, warm the milk until hot. Stir frequently during the warming process to prevent the bottom of the milk from burning. Set aside.
Prep the matcha powder. Measure the matcha powder into a large mug. Add the hot water, then whisk vigorously with your bamboo whisk until you have a smooth, lump-free mixture. Add the honey and vanilla extract.
Add the milk. Using a whisk, whisk your milk to aerate the liquid. Pour it into your mug with the matcha, honey, and vanilla. If you have a milk frother, you can use that to add a bit of foaminess to the top of your latte.
Serve. Taste and adjust the sweetener if needed. Enjoy!

Matcha Powder: The super fine powder yields a higher concentration of nutrients and a more robust flavor. Matcha is about ten times more potent than regular green tea, so I only use around 1 teaspoon of powder for my latte.
Milk: You can use your favorite milk, including oat or nut milk.
Frothing the milk (optional): Add the hot milk to a tall glass, tilt it to about a 45-degree angle, and slowly move the frother up and down for 20 to 30 seconds or until it's foamy. If you don't have a frother, add the hot milk to a jar, close it tightly, and shake it vigorously for 1 minute or until frothy.
Iced Matcha Latte: Do not warm the milk. Once you whisk the matcha with the hot water, add it to a blender with the remaining ingredients. Add an extra 1/2 cup of milk and 1 to 2 cups of ice. Process it until combined and cold.