Hot Matcha Latte
This hot matcha latte will give you the boost you need to conquer the day, and it’s just as creamy and delicious as the kind you buy at the coffeehouse!
This matcha latte is a cozy, creamy, soothing drink made from finely ground tea leaves and steamed dairy-free milk. While other types of tea leaves are steeped in hot water and then removed, matcha powder is whisked into the water, so you’re not just drinking flavoured water but the actual, antioxidant-rich tea leaves! If you love an iced matcha latte in the warmer months, this hot version is perfect for cooler weather.
What’s So Great About This Hot Matcha Latte Recipe
- Energy boosting. Matcha contains a gentle boost of caffeine, and it’s the perfect way to start a chilly morning.
- Budget-friendly. Make a perfect matcha latte that tastes just like the coffeehouse version, for a fraction of the price!
- Warm and soothing. Wrap your hands around a mug of steamy, frothy matcha and feel the stress melt away. It’s a delicious drink any time of the day.
- Easy to make. I’m sharing my tried-and-tested tips for making the best matcha latte at home, from choosing the right matcha to a step-by-step tutorial.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Ceremonial-grade matcha – This type of matcha is specifically for brewing. See below for more details. I also recommend buying matcha from Japan, as it’s more consistent in quality and flavour. This is the matcha brand I use to make lattes.
- Hot water – If you have a kitchen thermometer, use it here! You’ll want the water to be around 175ºF for a perfect matcha brew.
- Maple syrup or agave – Or whichever sweetener you prefer.
- Vegan milk – Use any variety you like; plain plant milk lets the earthy matcha flavour take centre stage, while a vanilla milk adds a subtle hint of vanilla flavour that’s quite nice too!
Ceremonial-Grade Matcha vs. Other Kinds
You want to use ceremonial-grade matcha to make this hot matcha latte. Ceremonial-grade matcha is the highest quality and best variety for drinking. It’s made from the youngest, first-picked tea leaves and buds. Culinary-grade matcha is meant for cooking and baking since it has a stronger flavour— I use it in my matcha chia pudding recipe.
How to Make a Matcha Latte At Home
A small bowl or wide mug will work for making matcha lattes, but if you enjoy this recipe and find yourself making it often, you might want to buy a matcha bowl. Once you have your ingredients and equipment, making a hot matcha latte is easy:
- Prepare the matcha base. In a large mug or matcha bowl, combine the matcha powder and hot water. Whisk the water and matcha together by moving back and forth in an M motion for at least 15 seconds, or until there are no lumps and the mixture is frothy.
- Add sweetener. At this point, whisk in the maple syrup, agave, or your choice of sweetener.
- Warm the milk. Heat your milk in a frother, in a bowl in the microwave, or on the stovetop. Once warmed, froth the milk with a handheld frother or in a mason jar by shaking it vigorously.
- Combine and enjoy. Pour the milk into your matcha mug, stirring to combine.
Do I Really Need the Matcha Whisk?
While you can use a small kitchen whisk to make matcha, I highly recommend investing in a traditional Japanese matcha whisk, called a chasen, if you plan to make it often. Look for a whisk that is handmade with pesticide-free bamboo.
- What’s the difference? Unlike a standard metal whisk, matcha whisks are designed specifically for making matcha powder foam when whisked into hot water.
- Which one should I buy? This is the bamboo whisk, chashaku, and sifter set that I use; a chashaku is a small scoop that holds the perfect amount of matcha powder for a single serving.
Tips for a Perfect Matcha Latte
- Don’t overheat the water or milk. This is important! Very hot water will make the matcha bitter.
- Use properly-stored matcha. Many matcha experts recommend storing an opened container of matcha in the refrigerator to keep it from oxidizing. Whether or not you do that, it’s important to keep matcha away from heat, moisture, light, and air.
- Drink immediately. Matcha powder doesn’t dissolve in water; instead, it’s suspended in water, which means that as you let your matcha latte sit, the matcha powder will begin to settle at the bottom.
Try These Variations
Along with my iced matcha latte linked earlier in the post, these are some other matcha variations that you can try:
- Pumpkin spice. Make a pumpkin spice matcha latte and add one teaspoon of pumpkin pie spice to this recipe, or one tablespoon of pumpkin spice syrup as the sweetener.
- Whipped. Try this Dalgona-style whipped matcha latte. It’s also vegan!
How to Store
- Refrigerate (if you have to). As mentioned above, matcha lattes are meant for enjoying right away, not refrigerating for later. If you can’t finish your latte in one sitting, you can pop it in the fridge for a day.
- Enjoy chilled, or reheat. The leftover latte is best to drink it chilled, but if you want to reheat it, do so in a saucepan set over low heat to prevent it from getting too hot, which causes matcha to become bitter. Whisk or froth the latte again before drinking.
Enjoy friends! If you make this hot matcha latte recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
More Cozy Drink Recipes
Matcha Latte
Ingredients
- ½ teaspoon to 2 teaspoons ceremonial grade matcha
- 1 tablespoon hot water, heated to 175°F
- 1 teaspoon maple syrup or agave up to a tablespoon, up to your sweetness preference
- 1 cup vegan milk , hot or warmed
Instructions
- In your matcha mug, mix the matcha and the hot water together with a bamboo whisk to remove any clumps, moving back and forth in an M motion for at least 15 seconds until combined and frothy. Stir in the maple syrup or agave and combine once again.
- Heat your milk (in a frother, in a bowl in the microwave or any other method) and froth your milk with a handheld frother or in a mason jar by shaking it vigorously.
- Pour your milk into your matcha mug, swirling or stirring slightly to combine everything. You could also choose to froth the milk as you’re pouring it in. Enjoy!
- Alternatively, blend everything together in a blender
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Where do ywe go chef your matcha?
Hi Elle,
There are so many great places to order your matcha from. My personal go-tos are matcha.com or frauthmatcha.com
Hope this helps!