How to Make the Perfect Matcha Latte at Home (Hot & Iced!)

Matcha has soared in popularity for good reason, becoming a beloved staple in health food shops and coffee shops worldwide. This vibrant green tea powder offers a unique, earthy flavour and a host of health benefits, including a balanced energy boost without the jitters often associated with coffee, thanks to the amino acid L-theanine. Whilst café-made lattes are delicious, making your own at home allows for customisation of sweetness and ensures you're using quality ingredients.

Let's dive into how to whisk up your own perfect hot or iced matcha latte!

What is Matcha?

Matcha is a finely ground powder made from specially grown green tea leaves of the Camellia sinensis plant. Unlike traditional green tea, where leaves are steeped and then removed, with matcha, you consume the entire tea leaf. This means you're ingesting a more concentrated dose of nutrients, antioxidants, and chlorophyll.

The tea plants are shade-grown for most of their cultivation period, which increases chlorophyll production and boosts amino acid content, giving matcha its characteristic dark green hue. When buying matcha, you'll typically find two main types:

• Ceremonial Grade: Made from younger, higher-quality leaves, this grade has a naturally sweet, smooth flavour and a bright green colour. It's ideal for whisking with hot water to be enjoyed on its own or in lattes where its delicate flavour can shine.
• Culinary Grade: Slightly more bitter and less vibrant, this grade is perfect for mixing into smoothies, baking, cooking, or heavily sweetened drinks, as it's often more affordable. For lattes, a high-quality culinary grade or ceremonial grade is recommended.

Why You'll Love This Homemade Matcha Latte

• Customisable: Control the sweetness and strength to match your taste.
• Health Benefits: Enjoy sustained energy, improved focus, and a rich source of antioxidants.
• Easy to Make: No fancy barista skills needed, just a few simple steps and tools.

Ingredients

• Matcha Powder: ½ to 1 teaspoon (or 2-4 grams) of ceremonial or high-quality culinary grade matcha. Adjust to your preference for strength.
• Hot Water: 60ml of hot water, ideally between 60-80°C. Crucially, do not use boiling water as it can scorch the matcha and make it bitter.
• Milk of Choice: 180-240ml of your preferred milk. Oat milk, almond milk, coconut milk, soya milk, cashew milk, or cow's milk all work wonderfully.
• Sweetener (Optional): 1-2 teaspoons of maple syrup, honey, vanilla syrup, agave, or brown sugar. Adjust to taste.
• Ice: For iced lattes.

Instructions for a Hot Matcha Latte

1. Sift Matcha: To ensure a smooth, lump-free latte, sift your matcha powder directly into your mug or a small bowl.
2. Add Hot Water: Pour a small amount (about 60ml) of hot (not boiling 🙅) water over the sifted matcha.
3. Whisk the Matcha: Use a bamboo whisk (chasen) or a small milk frother. Whisk vigorously in a "M" or zig-zag motion (avoiding circular motions) until the matcha is fully dissolved, frothy, and there are no clumps. This creates a concentrated matcha "shot".
4. Warm Milk: Gently warm your chosen milk on the hob or in the microwave until hot but not boiling.
5. Combine: Pour the warm milk into your matcha base. You can whisk it again briefly to combine the flavours and create extra froth.
6. Sweeten & Enjoy: Taste your latte and stir in your preferred sweetener, if desired. Sip and savour!

Instructions for an Iced Matcha Latte

1. Sift Matcha: Sift your matcha powder into a small bowl or mug to prevent lumps.
2. Add Hot Water: Pour a small amount (about 30-40ml for iced lattes to prevent dilution) of hot (not boiling) water over the sifted matcha.
3. Whisk the Matcha: Using a bamboo whisk or milk frother, whisk vigorously in a "M" or zig-zag motion until the matcha is fully dissolved and frothy.
4. Add Sweetener (Optional): Stir in your chosen sweetener, such as maple syrup or vanilla syrup, until it dissolves.
5. Prepare Glass: Fill a serving glass generously with ice cubes.
6. Add Cold Milk: Pour your cold milk of choice over the ice in the glass.
7. Pour Matcha: Gently pour the whisked matcha base over the milk and ice. For a visually appealing layered effect, aim to pour directly onto the ice cubes.
8. Stir & Enjoy: Stir gently to combine the layers, or enjoy it as is!

Tips for a Perfect Matcha Latte Every Time

• Mind the Water Temperature: As mentioned, water that is too hot can make your matcha taste bitter and diminish its beneficial qualities. Aim for water that is hot but not boiling.
• Don't Skip Sifting: Sifting is a simple step that makes a huge difference in achieving a smooth, lump-free matcha base.
• Whisking Technique Matters: The "M" or zig-zag motion helps to fully incorporate the powder and create a lovely froth. A bamboo whisk is traditional, but an electric milk frother also works well.
• Cold Brew Method for Iced Matcha: For a simpler iced matcha, especially for newcomers, you can mix matcha directly with cold water or coconut water and ice in a lidded jar, then shake vigorously. This method extracts L-theanine without bitterness.
• Choose Quality Matcha: For the best flavour, especially in pure drinks like lattes, invest in a ceremonial or high-grade culinary matcha.

Whether you prefer it hot or iced, sweet or subtle, a homemade matcha latte is a delightful and healthy way to enjoy this vibrant green tea. Experiment with different milks and flavours to find your perfect cup!