This green tea matcha latté recipe is easy to make, and only takes about 5 minutes of your time. Loaded with antioxidants and amino acids, matcha makes a perfect morning wake-me-up. Making it at home is more affordable (and better-tasting) than what you can find in coffee shops.
What is it?
A matcha latté is a hot drink made with matcha green tea powder and milk. Often, ingredients include sugar or another sweetener, and vanilla, too. It's similar to café latté in that it's perfect served in the morning, and provides a little kick thanks to a boost of caffeine.
Matcha has a flavor that varies from sweet and grassy to savory with hints of umami. It has a much stronger flavor than regular green tea, because it is made with the entire leaf. While it's traditionally served mixed with hot water and whisked to a fine froth with a bamboo whisk.
Matcha is also a popular flavoring for sweets and desserts in Japan. Matcha ice cream, custard, and candies are popular.
Why this recipe works
- It comes together almost instantly - less than 5 minutes of active time in the kitchen.
- A good matcha latté recipe tastes deliciously creamy, with notes of vanilla and a delicate sweetness.
- Collagen peptides add a boost of protein, but you can easily skip them if you like.
Matcha lattés are made from simple ingredients. At their most basic, all you need is matcha and milk. Both vanilla and a sweetener are also popular additions.
- Matcha is made from powdered green tea leaves. Traditionally, the tea plants are grown in shade for the last few weeks before harvest which increases the nutritional content of the plants - particularly amino acids and antioxidants. The tea is processed into a fine powder, graded, and sold.
- Milk is the foundation of lattés. Grass-fed whole milk is the option we prefer because it's rich in fat-soluble nutrients and wholesome fats. But, dairy-free alternatives such as oat milk, coconut milk, and almond milk are popular.
- Sweeteners can soften the bitter and savory notes in matcha. Sugar and simple syrup work well because they lend a clean sweetness to matcha; however, honey and maple syrup are popular, too, as are non-caloric sweeteners such as stevia and monkfruit.
- Vanilla's flavor works well with matcha, and a little vanilla bean powder or vanilla extract can bring a sweet, cheerful note.
- Nutritive additions can include a spoonful of collagen peptides for added protein or even spirulina, which is loaded with antioxidants.
Where to Buy
Matcha Green Tea
Pique Tea produces high-grade organic tea that dissolves in hot or cold liquids. Their organic matcha is shade-grown to ensure high antioxidant and L-theanine content. It is also quadruple-screened, ensuring it's free from pesticides, heavy metals, and other toxins.
Tips for Making Matcha Lattés
It's easy to make a matcha latté. You whisk matcha into hot water until it dissolves, then froth it all together with milk and whatever sweeteners or additions you happen to like. But there are a few things you'll want to keep in mind.
- Use good-quality matcha. Premium and ceremonial-grade matcha are higher in amino acids and antioxidants than lower-quality culinary matcha. They both work in this recipe, but better-quality matcha means a vibrant green color, better flavor, and more antioxidants.
- A milk frother that both froths your milk and heats it at the same time works wonders. You can also froth hot milk and matcha together with a small whisk or hand-held frother.
- Dissolving the matcha in hot water before adding it to the milk ensures uniform, even mixing, and better results.
- Flexibility is key. Keep the ratio of about 1 teaspoon matcha to 6 ounces of milk, but adjust the recipe to include vanilla, sweeteners, or other additions as it suits you. This is an easy recipe to adjust.
Variations + Substitutions
Serve over ice. An iced matcha latté is delicious in the summertime. Omit the hot water, and then combine the matcha, milk, and any additions together in a blender and blend until smooth. Pour over ice and serve.
If you're dairy-free, you can substitute a combination of non-dairy milk alternatives such as a blend of almond and light coconut milk.
Adjust your sweeteners. A little bit of sugar can go a long way in sweetening the latté, but simple syrup and runny honey also work well (especially in iced lattés). Maple syrup is a popular addition, but its assertive woodsy flavor can easily overpower the delicate matcha flavor.
The caffeine content in matcha varies, but is generally higher than green tea and is comparable to coffee. It typically contains between 18.9 and 44.4 mg of caffeine per gram (1).
So, for a teaspoon of matcha per serving, a matcha latté will have anywhere between 36 and 90 mg of caffeine per serving. That's a little bit less than you might expect from coffee.
Matcha tastes of green tea, with subtle savory notes and delicate grassy essence. When blended with milk and vanilla in this matcha latté recipe, it takes on a rich, creamy essence, too.
Hot water dissolves the matcha, helping it to blend into the milk more effectively.
You should drink a matcha latté right away, but you can toss leftovers into a mason jar and store it in the fridge for up to 1 day. Rewarm before serving.
I recommend buying a milk frother that froths and heats your milk simultaneously such as this one. You can also use hot milk and a hand-held milk frother if you prefer.
- Kochman, Joanna et al. “Health Benefits and Chemical Composition of Matcha Green Tea: A Review.” Molecules (Basel, Switzerland) vol. 26,1 85. 27 Dec. 2020