Matcha Green Tea Latte Recipe (+ Iced Option)

It’s coffee shop drink makeover time! I always feel so satisfied when I come up with a delicious recipe for a coffee shop favorite. I find it so rewarding to know that I can make something just as tasty using wholesome ingredients for a fraction of the price. My salted caramel latte is one of my favorites, but today I’m veering away from the coffee and focusing on tea. Specifically matcha tea. My matcha latte recipe makes a warm, frothy, and creamy treat.

A Matcha Latte Defined

I’ve loved matcha since a friend first introduced me to it back in high school, but if you’ve never gotten to know matcha, I’ll introduce you. 

Matcha is a specially prepared type of green tea. Growers cover the tea plants for the last few weeks of their growth to cause the chlorophyll concentration to increase. Then, when they harvest the leaves, they dry them and grind them into a fine powder. I wrote a whole post about matcha and its health benefits if you’d like to know more.

To make most teas, the chopped-up tea leaves are steeped in hot water and then removed. But unlike other teas, for matcha tea, the powdered tea leaves are stirred into hot water.

For a matcha latte, matcha powder is whisked together with a little hot water and then mixed with warm milk.

Here are a few other ways I use matcha:

• Cucumber Lime Green Smoothie
• Matcha Marshmallows – regular marshmallows with matcha added for a fun green hue and slight tea taste
• Matcha Facemask – spa day at home!

How to Make a Matcha Green Tea Latte

Matcha lattes are super simple to make. All you need is matcha powder, warm water, milk, and a little honey. Most are everyday ingredients that you probably already have. For the matcha, I use Pique Tea matcha packets. Each packet is exactly the amount I need for this recipe. 

To make it: Warm the milk in a pan on the stove. While it’s heating, use a small whisk to mix together the matcha powder, warm water, and honey in a small bowl or the bottom of your mug. Pour in the warm milk and you’re done.

• Vanilla matcha latte – add a little vanilla extract
• Iced matcha green tea latte – use cold milk and pour it all over ice
• Latte with Foam – use a French press to make your warm milk frothy by pumping the handle up and down

I have a little traditional bamboo whisk that I use to whisk the matcha into the hot water. It’s totally not a necessity, but it really does make the matcha nice and smooth and creamy. Package it up with some matcha and a mug and it would make a cute gift for a tea lover!

More Coffee Shop Favorites Made at Home

I’ve played with a lot of coffee and tea recipes over the years. Here are some favorites:

• Chai Tea Latte
• Flavored Coffee Creamer – here’s my recipe for peppermint and another for salted caramel
• Homemade Hot Chocolate
• Peppermint Mocha
• Pumpkin Spice Latte
• Superfood Vanilla Latte
• Turmeric Tea

Matcha Latte Recipe

A simple recipe for making a creamy matcha latte at home for a fraction of a coffee house latte.

Prep Time 5 minutes mins

Calories 225kcal

Author Katie Wells

Print Recipe Pin Recipe

Servings

1

1x2x3x

Equipment

• Bamboo matcha whisk (optional)
• French press (optional)

Ingredients

• 1 packet matcha powder (or 1 tsp)
• 1 TBSP hot water
• 1 TBSP honey (optional)
• 1 cup milk (warmed)

Topping Options

• ½ cup milk (warmed and foamed)
• sprinkle matcha powder

Instructions

• In a mug, whisk together the matcha powder, hot water, and honey.
• Pour in the warmed milk.
• Enjoy!

Nutrition

Nutrition Facts

Matcha Latte Recipe

Amount Per Serving (1 latte)

Calories 225 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 24mg8%

Sodium 107mg5%

Potassium 333mg10%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 30g33%

Protein 10g20%

Vitamin A 595IU12%

Vitamin C 1mg1%

Calcium 277mg28%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

If you like foam and don’t have an espresso machine, you can make frothy milk by pouring the warmed milk into a French press and working the plunger up and down until the milk is light and foamy.