How to Make Hot & Iced Matcha Lattes ｜ MatchaJP
Choose your style—Hot or Iced—and follow the numbered steps. Smooth texture, vivid green, café quality at home.
TL;DR
Sift 2 g matcha → whisk with 30–45 ml water at 70–80 °C → add 180–220 ml milk. For iced, pour over ice with cold milk.
Sift
Sift 2 g matcha into a warm bowl/mug.
Pre-slurry
Add 30–45 ml hot water (70–80 °C); whisk briskly in an M/Z motion until smooth.
Steam/Froth Milk
Heat 180–220 ml milk until silky with fine foam.
Combine
Pour milk into matcha slurry. Sweeten to taste. Serve immediately.
Sift & Whisk
Sift 2 g matcha; whisk with 30–45 ml hot water until lump-free.
Ice Glass
Fill a tall glass with ice cubes.
Layer & Milk
Pour matcha concentrate over ice, then add 180–220 ml cold milk. Sweeten if desired.
Optional Gradient
Pour milk slowly for a café-style green-white gradient.
Do
- Use ceremonial grade for smoother taste & color.
- Sift every time for a silky latte.
- Try oat milk (silky) or soy milk (toasty).
Don't
- Boiling water—makes it bitter.
- Slow whisking—clumps remain.
- Wet/oily tools—powder sticks, no foam.
General guidance only—adjust sweetness, milk, and ratios to your taste.