Matcha Latte (5 Minute Recipe)

About this recipe

For the longest time, I thought making a matcha latte was only possible through the traditional Japanese tea ceremony. But once I tried making it at home, I realized how quick and simple it really is. You just need matcha powder, milk, a jar with a lid, and about 5 minutes.

This version has no added sugar unless you want it. No fancy tools. Just shake it in a jar and you’re done. I make this almost every morning now, hot in the winter and iced the rest of the year.

Ingredients

• Plant milk: almond, oat, or rice milk all work. Oat milk makes it creamier.
• Matcha powder: use good quality, unsweetened. Ceremonial grade is smoothest for lattes.
• Ice: optional, for iced matcha latte.
• Sweetener: optional. Maple syrup or agave if you like it sweet.

How to make it

1. Add the milk and matcha powder to a jar with a lid.
2. Close the lid and shake well until no lumps remain and the matcha is fully dissolved.
3. If sweetening, add maple syrup or agave and shake again.
4. Pour over ice for an iced latte, or warm the milk first for a hot version.

Tips

• No jar? Use a blender for a frothy finish.
• Try it with oat milk for a creamier latte, or rice milk for a lighter horchata matcha version.
• Always check that your matcha powder is pure and unsweetened.
• For a hot matcha latte, warm the milk before shaking or blending.
• Add a splash of vanilla extract or a pinch of cinnamon for a twist.

How to choose good matcha

• Color: look for a bright, vibrant green. If it’s dull or yellowish, it’s lower quality.
• Origin: the best matcha comes from Japan (Uji, Nishio, Shizuoka).
• Grade: ceremonial is smooth and delicate, best for lattes. Culinary is more affordable and great for baking or smoothies.
• Texture: should be very fine, like talc.
• Label: it should say 100% matcha powder with no sugar or additives.

Variations

• Iced matcha latte: shake with cold milk and pour over ice.
• Hot matcha latte: warm the milk before mixing.
• Vanilla matcha latte: add a splash of vanilla extract.
• Spiced matcha latte: a pinch of cinnamon or cardamom.
• Horchata matcha: use rice milk for a lighter, horchata-inspired twist.

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Homemade Matcha Latte

Alejandra Graf

This vegan matcha latte is creamy, refreshing, and so easy to make at home. With just 5 minutes and simple ingredients, you’ll enjoy a naturally energizing drink full of antioxidants.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Beverages

Servings 1 serving

Equipment

• 1 Mason Jar

Ingredients

  

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• 1 cup almond milk oat milk, or rice milk
• ½ teaspoon matcha powder unsweetened
• Ice optional, for iced latte
• 1 teaspoon maple syrup or agave optional, to sweeten

Instructions

 

• Add milk and matcha powder to a jar with a lid or a blender. Shake or blend until smooth and lump-free.
• If sweetening, add maple syrup or agave and mix again.
• Serve over ice for a chilled version, or heat the milk first for a cozy hot latte.

Notes

Use ceremonial-grade matcha for the best flavor, or culinary-grade for baking and smoothies.

Oat milk makes the creamiest latte, while rice milk gives a lighter texture.

Add a splash of vanilla or a pinch of cinnamon for extra flavor.

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information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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Alejandra Graf

Hi, I’m Ale Graf!

I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.

I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.

Come say hi on Instagram—I’d love to hear what you’re cooking.