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Matcha Latte Recipe

Easy 3-Ingredient Matcha Latte

This creamy matcha latte recipe combines earthy ceremonial grade matcha with smooth coconut milk for a perfectly balanced, antioxidant-rich drink. Ready in just 5 minutes, this homemade version beats any coffee shop latte with its natural sweetness and vibrant green color. Perfect for cozy mornings or afternoon energy boosts.
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Prep Time 5 minutes
Cook Time 0 minutes
Steeping Time 2 minutes
Total Time 5 minutes
Servings: 1 latte
Course: Beverage
Cuisine: Asian, Japanese
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Matcha Latte Base
  • 1/2 teaspoon ceremonial grade matcha powder sifted to remove lumps
  • 1/4 cup hot water just off the boil, around 175°F
  • 1/4 cup coconut milk light or full-fat, warmed
Optional Sweeteners
  • 1-2 teaspoons maple syrup or honey, stevia to taste

Equipment

  • Small whisk or milk frother
  • Fine mesh sieve
  • Large mug
  • Small saucepan or microwave

Method
 

  1. Sift the matcha powder through a fine mesh sieve into your mug to remove any lumps that could create a gritty texture.
  2. Add hot water to the sifted matcha powder in the mug. The water should be hot but not boiling (around 175°F) to prevent bitterness.
  3. Whisk vigorously using up-and-down or side-to-side motions (not circular) for about 30 seconds until the mixture becomes frothy and the matcha is fully dissolved.
  4. Warm the coconut milk in a small saucepan over low heat or microwave for 30-45 seconds until heated through but not boiling.
  5. Pour the warm coconut milk into the frothy matcha mixture, then whisk again gently to combine and create additional foam.
  6. Taste and adjust sweetness by adding maple syrup, honey, or your preferred natural sweetener. Start with 1 teaspoon and add more as needed.
  7. Serve immediately while hot, optionally topped with a sprinkle of matcha powder or a dash of cinnamon for extra flavor.

Notes

Matcha Quality: Use ceremonial grade matcha for the best flavor and color. Culinary grade works but may taste more bitter.
Milk Alternatives: Almond milk, oat milk, or regular dairy milk can be substituted for coconut milk.
Storage: This latte is best enjoyed fresh, but leftover matcha mixture can be refrigerated for up to 24 hours and reheated gently.
Strength Adjustment: Start with 1/2 teaspoon matcha and increase to 1 teaspoon for a stronger flavor.
Iced Version: For an iced matcha latte, use room temperature water, whisk as directed, then pour over ice and add cold milk.