Matcha latte ratio (hot and iced)

By exactee · Updated 2026-10-13

A good matcha latte is 2 g of matcha (1 level teaspoon) whisked with 30–50 ml of water at 75–80 °C (167–176 °F), topped with 150–200 ml of milk steamed to about 60–65 °C (140–149 °F). For a stronger latte use 3 g. For iced, shake 2 g of matcha with 50 ml of cold water and pour over ice and 150 ml of cold milk.

The basic ratio

The water step matters: matcha mixes much more smoothly into a small amount of water than directly into milk. Milk proteins and fat make clumps harder to break up.

Hot matcha latte, step by step

1. Sift 2 g of matcha into a wide mug.
2. Add 40 ml of water at 75–80 °C (167–176 °F). Boiling water makes matcha harsh. Without a thermometer, mix one part cold with three parts boiling water; more tricks in water temperature without a thermometer.
3. Whisk or froth until smooth and foamy, 15–20 seconds. No whisk? See matcha without a whisk.
4. Heat 180 ml of milk to about 60–65 °C (140–149 °F), hot but not boiling, and froth it.
5. Pour the milk onto the matcha, holding back the foam with a spoon, then spoon the foam on top.
6. Sweeten to taste.

Iced matcha latte

1. Sift 2–3 g of matcha into a jar or shaker.
2. Add 50 ml of cold water and shake hard for 20 seconds.
3. Fill a glass with ice and 150 ml of cold milk.
4. Pour the matcha over the top for the layered look, then stir before drinking.

Iced lattes taste weaker because cold dulls flavour, so 3 g is often better than 2 g.

Which milk?

• Whole cow’s milk: creamy, stable foam, rounds off bitterness.
• Oat milk: the most popular plant option; naturally sweet and foams well, especially “barista” versions.
• Soy milk: foams well, slightly beany taste that pairs nicely with matcha.
• Almond milk: lighter and nuttier, foams less well.

Sweetening

Good matcha is naturally a little sweet, but milk lattes are often sweetened. A teaspoon of sugar, honey, maple syrup or simple syrup (5–10 g) is a typical starting point. Dissolve it in the water step for hot lattes, or use syrup for iced ones, since granulated sugar doesn’t dissolve well in cold milk.

Which matcha for lattes?

For lattes, a good “latte” or culinary grade is fine and much cheaper than ceremonial grade, whose subtle sweetness gets lost in milk. Culinary grades are more bitter on their own but stand up to milk. Look for a bright green colour: dull, brownish matcha is usually old or low quality.

Troubleshooting

• Bitter: water too hot, too much matcha, or low-grade powder. Try 75 °C (167 °F) and 2 g.
• Clumpy: sift, and mix with water before adding milk.
• Too weak: use 3 g, or less milk.
• Milk skin or cooked taste: milk got too hot; stay around 60–65 °C (140–149 °F).

Caffeine

Because you drink the whole leaf, matcha delivers more caffeine per gram than steeped green tea. A latte with 2 g of matcha contains roughly the caffeine of a cup of black tea or a little more, depending on the powder. The milk doesn’t change the amount. More background in the matcha guide; for other amounts, use the calculator.

Matcha lattes for a group

For four lattes, sift 8 g of matcha into a bowl, add 160 ml of water at 75–80 °C (167–176 °F) and whisk or froth until smooth. Heat and froth about 700 ml of milk, divide the matcha between four glasses and top up with milk. For iced lattes you can prepare the matcha concentrate in advance: shaken in a jar, it keeps in the fridge for a few hours, but it settles, so shake again before pouring. Don’t keep it longer than a day; the colour turns dull and the flavour fades quickly.