Full transparency, this hot matcha latte recipe is not a recipe; it’s more of a method.

We all know that you need to mix matcha with milk and some sort of sweetener to make a matcha latte, duh! However, it’s the mixing method that’s super important, as well as the ingredients you use, that will make or break your matcha.

That said, I fully believe that my method and ingredient(s) choice yield the BEST matcha latte. I’m a little biased, but I stand by my statement as I’ve yet to try anything better.

It’s creamy, frothy, sweet, and layered with notes of honey and vanilla bean. Like could a matcha latte get any better?

Matcha 101

Before we dive into ingredient recommendations and mixing methods for this matcha latte, I wanted to give you a quick matcha debrief. If you want a full deep-dive into the world of matcha, read my matcha 101 guide here.

It’s super important to use a high quality matcha, otherwise, your matcha will be bitter and grassy.

The key things to look for in matcha are color and taste. Matcha should be bright green (I’m talking super bright green). Additionally, ceremonial grade matcha will have a bright and robust green tea flavor, with almost little to no bitter undernote.

I highly recommend getting your matcha from Ippodo Tea. Their matcha is superb, and they have a variety of matcha grades to try based on your preference. More on that here.

Matcha Latte Ingredients & Equipment

Ok, the full recipe for this latte is below, but as always, I wanted to list the ingredients needed along with brand recommendations. Because, as I always say, the more simple the recipe, the more quality ingredients matter!

Frother, for steaming the milk: If you have an espresso machine, you can use the frother on that to steam the milk.
Digital scale: Linking the one I use here for both matcha and espresso. But any digital scale works.
Matcha bowl: Any matcha bowl works (or really any small bowl with a spout), but this is the one I have here.
Small fine mesh sieve or tea strainer (chakoshi)
Bamboo whisk (chasen)
Bamboo ladle (chashaku)
Creamy milk: I love using my house blend nut milk for matcha – it pairs so well.
Matcha: I use Ippodo’s Sayaka matcha for everyday and Ummon on special occasions. Hot tip: if you end up loving the Sayaka matcha as much as I do, buy the 100g pouch, it’s cheaper.
Honey: Honey pairs so well with matcha and adds a subtle sweetness that helps balance out some of the bitter notes of the matcha. Feel free to use maple syrup if you like or leave it out entirely.
Ground vanilla bean: Love Beyond Good ground vanilla – they use the whole bean so the flavor profile is incredible and packed with vanilla – it’s got lots of sweetness with a little bit of earthiness and umami. That said, vanilla extract or vanilla bean paste works too!
Kosher salt: Trust me, a tiny pinch of salt makes a world of difference and helps intensify all the flavors in the latte.

How to Make the Best Hot Matcha Latte

To your matcha bowl, add the honey, salt, and vanilla. Using a small fine mesh sieve or tea strainer (chakoshi) sift the matcha into the bowl.

Gently pour over the warm water in circular motion to bloom the tea. Stir the matcha in circular motions with the chasen first to dissolve everything into the water. Then vigorously whisk the matcha using zig zag motions – i whisk for about 1 minute or until the matcha is super foamy. The key to whisking the matcha is to use your wrist so you can use both speed and zig zag motions to froth and aerate the matcha.

Pour the matcha into a mug, followed by the steam/frother milk. Enjoy immediately (and make a second latte because one is never enough)!

A Few Notes

Leaving some matcha brand reccs below – including the specific matcha I get from Ippodo. Additionally, covering the chasen vs. frother debate!

Matcha Reccs

These are my top three recommended brands for high quality matcha!

Ippodo Tea: Ippodo is where I source my matcha from. They’re a family owned business that started back in 1717; their matcha is absolutely impeccable. Additionally, they have a variety of different matchas from sweeter light grades to more bold matcha, depending on your preference. I routinely buy their Ummon and Sayaka matcha – I personally love their Sayaka matcha for every day drinking!
- Ummon matcha: This matcha is pricier so I typically reserve it for special occasions. It’s got a lot more umami than the Sayaka.
- Sayaka matcha: this is a smooth and light, but still rich, tea. There’s a nice underlying layer of sweetness, with just a hint of bitterness – it’s perfect for everyday lattes.
Breakaway Matcha: Another great matcha brand similar to Ippodo. The quality, flavor and color of their matcha is impeccable. Their cold brew matcha is my favorite!
Matchaful: While I don’t personally drink their matcha, they do have quality matcha options at a more affordable price.

Chasen vs. Frother

Now I know there is some debate around using a frother vs. bamboo whisk for matcha. So I wanted to quickly debrief the purpose of the bamboo whisk and why the frother achieves the same result. However, I’ve included how to make this matcha with both the traditional chasen method and a frother.

The argument is that a chasen (aka a bamboo whisk that has been used for centuries) will help suspend and separate the matcha into the water (which tends to clump when it hits water or any liquid). And while that is true, a high-powered electric frother achieves the same result that a chasen does. So really it’s a matter of preference and using the tools you already have on hand. But ultimately, you’ll achieve the same result using a frother or a chasen.

One note, if your matcha is a tad clumpy, sift it before frothing it. Regardless if you’re using a chasen or electric frother.

Let me know if you have any questions, happy matcha making!!