How to make a creamy matcha latte

Here are a few tips and tricks to help you achieve a creamy delicious matcha latte at home. Some common mistakes include using too much water when making your matcha shot or using a ratio of too much milk for the amount of matcha decided.

Personally when making a matcha shot I stick to about 10-13g of water per gram of matcha ( so a standard matcha shot I would do 4g of matcha to 45-50g water)

this ensures a concentrated but not thick shot.

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For your milk ratio I recommend about 150ml milk per 4g matcha for a standard latte. Adjusting to your preference if you like less milk, try 120g. If you like it more milky go for 180-200g matcha. Just keep in mind some matcha powders are more light in flavor so using too much milk you might end up with a weak tasting matcha. Or for a bold, full bodied matcha using too little milk might also not taste the best. So just adjust to your taste and depending on the flavor profile of your matcha powder.

As for sweetener I think less is more, I recommend 5g of honey or agave for lightly sweet. 10g for regular sweetness and 15+ for extra sweet. Personally I don’t go past 10g just because I find it hard to let the matcha flavor pronounce through the sweetener and milk.

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Another thing worth noting is using the right measuring tools. Using teaspoons does not allow for consistency, so I prefer using a coffee scale or a scale that can measure in micrograms. After a while of doing it so much you can eyeball it but in the beginning it’s definitely worth using a scale for that perfect ratio every time.

Hopefully these tips are helpful in improving your at home matcha recipe!