How to Make Matcha Latte at Home with a Milk Frother (Video Recipe)

Last updated: March 20, 2026

How to Make Matcha Latte at Home with a Milk Frother (Video Recipe)

Matcha lattes have become a staple at cafes across India, but they are surprisingly simple to make at home. The key tool that makes the difference is a good milk frother. It dissolves the matcha powder evenly, prevents lumps, and creates that signature creamy texture - all in about 15 seconds.

In this guide, we walk through exactly how to make both hot and iced matcha lattes at home using the InstaCuppa Milk Frother, with precise measurements so you get cafe-quality results every time.

Quick Action Checklist

1. Add Then add a small — Then add a small amount of warm water first and...
2. Pour Pour 2 tablespoons of — Pour 2 tablespoons of warm water (70-80°C) over the sifted...
3. Use Do not use boiling — Do not use boiling water as it makes matcha taste bitter
4. Fill Fill a tall glass — Fill a tall glass with ice cubes
5. Store Store it in an — Store it in an airtight container in the fridge and...
6. Look Look for vibrant green — Look for vibrant green colour and a smooth, not gritty,...

What Ingredients Do You Need?

1 to 1.5 teaspoons (2 grams) of matcha powder (culinary or latte grade) 2 tablespoons (30 ml) of warm water (not boiling - around 70-80°C) 200 ml of milk (dairy or plant-based - oat milk froths exceptionally well) 1 teaspoon of honey or sugar (optional, adjust to taste) Ice cubes (for iced version).

• 1 to 1.5 teaspoons (2 grams) of matcha powder (culinary or latte grade)
• 2 tablespoons (30 ml) of warm water (not boiling - around 70-80°C)
• 200 ml of milk (dairy or plant-based - oat milk froths exceptionally well)
• 1 teaspoon of honey or sugar (optional, adjust to taste)
• Ice cubes (for iced version)

[Milk Frothing Temperature]: Froth milk to 140-160°F (60-70°C) using a milk frother — [Chopstick Chronicles, n/a]

How Do You Make It Step by Step?

Sift the matcha. Place 1 to 1.5 teaspoons of matcha powder through a fine mesh strainer into a cup or bowl. This breaks up clumps and is essential for a smooth latte. Add warm water. Pour 2 tablespoons of warm water (70-80°C) over the sifted matcha.

1. Sift the matcha. Place 1 to 1.5 teaspoons of matcha powder through a fine mesh strainer into a cup or bowl. This breaks up clumps and is essential for a smooth latte.
2. Add warm water. Pour 2 tablespoons of warm water (70-80°C) over the sifted matcha. Do not use boiling water as it makes matcha taste bitter.
3. Froth the matcha paste. Use the InstaCuppa Milk Frother to blend the matcha and water for about 10 seconds. You should see a smooth, bright green paste with no visible clumps.
4. Heat the milk. Warm 200 ml of milk on the stove or in the microwave until steaming but not boiling (around 65-70°C).
5. Froth the milk. Use the frother to aerate the warm milk for 15 to 20 seconds until it develops a light, creamy foam on top.
6. Combine. Pour the frothed milk over the matcha paste. The green and white layers will create a beautiful gradient.
7. Sweeten if desired. Add honey or sugar and give it a gentle stir.

What Should You Know About Iced Matcha Latte Variation?

The iced version is just as easy and perfect for warm days. Prepare the matcha paste with warm water and froth it (steps 1 to 3 above). Fill a tall glass with ice cubes. Pour cold milk over the ice, filling the glass about three-quarters. Pour the matcha paste over the milk.

The iced version is just as easy and perfect for warm days.

1. Prepare the matcha paste with warm water and froth it (steps 1 to 3 above).
2. Fill a tall glass with ice cubes.
3. Pour cold milk over the ice, filling the glass about three-quarters.
4. Pour the matcha paste over the milk. It will settle in layers.
5. Stir before drinking, or leave layered for presentation.

For iced lattes, oat milk and almond milk work particularly well as they hold up against the ice without becoming watery.

What Tips Should You Know?

Always sift. Matcha powder is extremely fine and clumps easily. Sifting takes 10 seconds and makes a massive difference. Water temperature matters. 70 to 80°C extracts the best flavour.

• Always sift. Matcha powder is extremely fine and clumps easily. Sifting takes 10 seconds and makes a massive difference.
• Water temperature matters. 70 to 80°C extracts the best flavour. Boiling water burns the matcha and turns it brown-green.
• Use fresh matcha. Matcha oxidises quickly once opened. Store it in an airtight container in the fridge and use within 4 to 6 weeks.
• The frother does the heavy lifting. A handheld milk frother dissolves matcha far better than stirring with a spoon. It also creates micro-foam that gives the latte its creamy mouthfeel.
• Experiment with milk. Oat milk gives the richest, creamiest result. Toned milk works well too. Avoid full-fat coconut milk as it overpowers the matcha flavour.

[Optimal Milk Temperature]: Heat milk to 60 — 65°C before frothing with an electric frother — [Cha Wellness, n/a]

Products Mentioned

InstaCuppa Milk Frother with Stand

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Saran Reddy
Founder, InstaCuppa

Saran is the founder of InstaCuppa, a brand dedicated to making quality coffee and tea accessories accessible to every Indian household. He writes about brewing techniques, product guides, and the joy of making cafe-style drinks at home.