How to Make a Matcha Latte at Home (Easy Method)

You've had a matcha latte at a café, paid €5 for it, and thought: there has to be a way to make this at home without it being a whole thing.

There is. And it takes less than five minutes.

The complicated version of matcha prep exists — the bamboo whisk, the ceramic bowl, the careful water temperature. If you enjoy that, great. But if you just want a good matcha latte before work without turning your kitchen into a Japanese tea ceremony, this is the guide for you.

What You Actually Need

Let's start with what you don't need: a bamboo whisk, a tea scale, a special ceramic bowl, filtered water, or any matcha-specific equipment.

Here's what you do need:

The matcha: This is the only non-negotiable. Use ceremonial grade matcha, not culinary grade. Culinary grade is made for baking, it's more bitter, less smooth, and will make your latte taste like the floor of a health food store. Ceremonial grade is made for drinking. It's what gives you that smooth, creamy, slightly sweet flavour.

Hot water: Around 70–80°C. Not boiling ,boiling water makes matcha bitter. If you don't have a temperature-controlled kettle, just boil water and let it sit for 2–3 minutes before using.

Milk of your choice: Oat milk is the most popular for a reason: it froths well and has a slightly sweet flavour that complements matcha. Whole milk works great too. Almond milk is fine but thinner. To be honest, we here are team cocount. 

A frother: A handheld electric whisk is the game-changer. It dissolves the matcha completely, creates a nice foam on the milk, and does the job a bamboo whisk does, in about 10 seconds.

That's it.

How to Make It: Step by Step

Hot matcha latte

1. Add your matcha to a mug. If you're using Zenara single-serve sticks, that's one stick — the dose is already measured.
2. Add 60ml of hot water (70–80°C). Use just enough to dissolve the matcha first.
3. Froth with your electric frother for 10–15 seconds until smooth and slightly foamy.
4. Heat your milk separately, about 150–180ml, depending on how strong you want it.
5. Froth the milk until it's warm and foamy.
6. Pour the milk over your matcha base. Done.

Total time: under 5 minutes.

Iced matcha latte

1. Add your matcha to a glass or shaker.
2. Add 60ml of hot water and froth or shake until fully dissolved.
3. Fill your glass with ice.
4. Pour cold milk over the ice , about 150–200ml.
5. Pour the matcha concentrate over the milk. Watch it layer. Stir before drinking.

Total time: under 3 minutes.

The Part Where Most People Go Wrong

Mistake 1: Using boiling water.
This is the main reason homemade matcha tastes bitter. Boiling water burns the matcha. Let it cool slightly first : 70–80°C is the sweet spot.

Mistake 2: Not dissolving the matcha first.
If you add milk directly to dry matcha powder, you'll get clumps. Always dissolve the matcha in a small amount of hot water before adding milk.

Mistake 3: Using bad matcha.
If your matcha is bitter, grassy, or just tastes off , it's probably culinary grade, or it's old. Ceremonial grade first-harvest matcha should taste smooth, mildly sweet, and slightly vegetal. If yours doesn't, the issue is the matcha, not your method.

Mistake 4: Using too much powder.
More matcha does not mean more flavour , it means more bitterness. One to two grams (one Zenara stick) is the right amount for a latte. If you want a stronger flavour, reduce the milk slightly rather than adding more matcha.

Does the Milk Matter?

Yes, more than most people think.

Oat milk: The top choice. Froths well, adds a subtle sweetness, and the flavour complements matcha without competing with it. Barista-blend oat milk (Oatly Barista, for example) froths the best.

Whole milk: Classic. Rich, creamy, and makes a very good matcha latte. Best if you want something more filling.

Almond milk: Thinner and has a stronger flavour, which can overpower the matcha. Works but isn't the first recommendation.

Coconut milk: Can work well for an iced latte , the sweetness pairs nicely. Less ideal for a hot latte.

Skip skim milk, it doesn't froth well and the result is watery.

Do You Need to Add Sugar?

Up to you. Good ceremonial grade matcha has a natural sweetness and shouldn't need it. If you want something sweeter, a small amount of honey or maple syrup works well. Some people like a splash of vanilla syrup for a café-style latte.

If you find yourself reaching for sugar every time, try a higher quality matcha first, you might find you don't need it.

Why Single-Serve Sticks Make This Even Easier

One of the most common matcha problems is dosing. Too much and it's bitter. Too little and it's flavourless. Getting it right with a loose powder requires a small kitchen scale and some trial and error.

Zenara's single-serve sticks have the exact right dose of ceremonial grade matcha already measured — one stick is one perfect latte. No scale, no guessing, no mess. Tear it open, add water, froth. That's the whole process.

It's also how you make matcha anywhere — at work, while travelling, anywhere you have access to hot water.

Shop Zenara ceremonial grade matcha sticks →

Quick Reference

Zenara ceremonial grade matcha is first-harvest, certified vegan, halal, fair trade, and Rainforest Alliance approved. Free delivery for Netherlands and Belgium.