At Home

Matcha Drinks

Recipes

10 Matcha Drinks to Make at Home

From a simple bowl of whisked usucha to layered lattes and icy summer drinks, every recipe here works with tools you already own.

01

Classic Matcha (Usucha)

Easy 2 min Daily or Culinary Grade

The purest expression of matcha, nothing but stone-ground powder and hot water. This is where every matcha journey should begin.

Ingredients

  • 1½ tsp matcha (2g)
  • 70ml water, 75°C

Method

  1. Sift matcha into a warmed bowl to remove clumps.
  2. Add a splash of water (about 15ml) and mix to a smooth paste.
  3. Pour in the remaining hot water.
  4. Whisk briskly in a W or M motion for 20–30 seconds until frothy.
Tip: Water above 85°C turns matcha bitter. Let your kettle sit for 2 minutes off the boil.
02

Matcha Latte

Easy 5 min Daily or Culinary Grade

The drink that made matcha global. Silky steamed milk softens the vegetal notes and creates a naturally sweet, warming cup.

Ingredients

  • 1½ tsp matcha (2g)
  • 30ml hot water, 75°C
  • 200ml oat or whole milk
  • Honey or sugar (optional)

Method

  1. Sift and whisk matcha with hot water into a smooth paste.
  2. Steam or froth milk until creamy (60–65°C, past that the lactose starts to taste cooked).
  3. Pour matcha into your mug, then pour milk over slowly.
  4. Sweeten to taste and dust with a pinch of matcha.
Tip: Oat milk froths best without a machine, just shake it in a jar first.
03

Iced Matcha Latte

Easy 3 min Any Grade

The most-ordered matcha drink worldwide. Cold, creamy, and endlessly refreshing, and a good daily grade beats an expensive ceremonial tin here, because ice mutes the delicate top notes you paid for.

Ingredients

  • 1½ tsp matcha (2g)
  • 30ml hot water, 75°C
  • 200ml cold oat or almond milk
  • Ice cubes
  • Simple syrup (optional)

Method

  1. Whisk matcha with hot water into a lump-free concentrate.
  2. Fill a glass with ice, pour in the cold milk.
  3. Slowly pour matcha concentrate over the milk.
  4. Stir gently to create a beautiful green swirl, or leave layered.
Tip: For a stronger green colour, use 2.5g matcha and reduce the water to 20ml.
04

Dalgona Whipped Matcha

Medium 8 min Ceremonial Grade

The TikTok-famous cloud latte, a thick, airy matcha foam floated over cold milk. Visually stunning, surprisingly simple.

Ingredients

  • 2 tsp matcha (3g)
  • 2 tsp hot water
  • 2 tsp sugar or honey
  • 250ml cold milk of choice
  • Ice

Method

  1. Combine matcha, sugar, and hot water in a bowl.
  2. Whip with an electric frother for 3–5 minutes until thick and creamy.
  3. Fill a glass with ice and pour in cold milk.
  4. Spoon the whipped matcha foam on top, do not stir.
Tip: Add ½ tsp of cream cheese to the foam for a richer, more stable cloud that holds its shape longer.
05

Matcha Lemonade

Easy 5 min Culinary Grade OK

Bright, tart, and electrifyingly green. The lemon's acidity cuts through matcha's earthiness for a drink that wakes you up on first sip.

Ingredients

  • 1½ tsp matcha (2g)
  • 30ml hot water
  • Juice of 1 lemon
  • 200ml cold sparkling water
  • 2 tsp simple syrup
  • Ice

Method

  1. Whisk matcha with hot water until smooth.
  2. Mix lemon juice and syrup in a glass with ice.
  3. Pour in sparkling water.
  4. Float the matcha concentrate on top, then stir once to swirl.
Tip: Freeze lemon juice in ice cube trays for zero-dilution citrus as the drink sits.
06

Matcha Smoothie

Easy 5 min Culinary Grade OK

Breakfast and caffeine in one glass. Banana adds natural sweetness and creaminess, you won't taste the spinach at all.

Ingredients

  • 1 tsp matcha (1.5g)
  • 1 frozen banana
  • 1 handful spinach
  • 200ml oat milk
  • 1 tsp honey
  • 4–5 ice cubes

Method

  1. Add all ingredients to a blender.
  2. Blend on high for 45–60 seconds until completely smooth.
  3. Taste and adjust sweetness with more honey if needed.
  4. Pour and serve immediately.
Tip: Freeze your banana when it's very ripe, it makes the smoothie sweeter and creamier without any added sugar.
07 z

Matcha Cold Brew

Easy Overnight Ceremonial Grade

No heat, no whisk, no effort, just time. Cold brewing extracts a mellow, sweet umami from matcha that hot water simply can't match.

Ingredients

  • 1½ tsp matcha (2g)
  • 300ml cold filtered water
  • Pinch of salt (optional)

Method

  1. Sift matcha into a jar or bottle.
  2. Add cold water and a tiny pinch of salt.
  3. Seal and shake for 30 seconds, then refrigerate overnight (8–12 hours).
  4. Shake again before serving over ice.
Tip: A small pinch of salt reduces bitterness and rounds out the flavour, a trick borrowed from Japanese tea masters.
08 ✦ ✦

Matcha Chai Latte

Medium 10 min Ceremonial Grade

Two ancient traditions, one extraordinary cup. Cardamom and ginger warm matcha's earthy base into something deeply comforting.

Ingredients

  • 1 tsp matcha (1.5g)
  • 1 chai teabag (or loose spices)
  • 100ml boiling water
  • 150ml steamed milk
  • ½ tsp cinnamon
  • Honey to taste

Method

  1. Steep chai teabag in 100ml boiling water for 4 minutes. Remove bag.
  2. Let it cool slightly to 75°C, then whisk in matcha until smooth.
  3. Steam milk and pour over the matcha-chai base.
  4. Dust with cinnamon and sweeten with honey.
Tip: For a stronger spice hit, simmer cardamom pods, cinnamon, and ginger in the water for 5 minutes before adding matcha.
09

Matcha Banana Milk

Easy 5 min Any Grade

A naturally sweet, creamy drink with no added sugar. Blending a ripe banana into the milk creates a silky base that makes matcha taste like dessert.

Ingredients

  • 1 tsp matcha (1.5g)
  • ½ ripe banana
  • 250ml milk of choice
  • Ice
  • Pinch of sea salt

Method

  1. Blend banana with 100ml milk until completely smooth.
  2. Whisk matcha with 2 tbsp warm water into a paste.
  3. Combine banana milk, remaining cold milk, and matcha in a glass.
  4. Add ice, stir, and finish with a tiny pinch of sea salt.
Tip: For extra indulgence, blend with a scoop of vanilla ice cream and call it a matcha banana shake.
10

Matcha & Hojicha Layered Latte

Medium 10 min Both Grades

The showstopper. Three distinct layers (roasted hojicha, creamy milk, and vivid matcha) make this the most visually striking drink in the list.

Ingredients

  • 1 tsp matcha (1.5g)
  • 1 hojicha teabag or 1 tsp hojicha powder
  • 100ml hot water
  • 150ml cold oat milk
  • Ice
  • Simple syrup

Method

  1. Brew hojicha in 100ml hot water for 3 minutes. Sweeten and let cool.
  2. Fill a tall glass with ice, pour hojicha over the ice first.
  3. Slowly pour cold milk over the back of a spoon to create a middle layer.
  4. Whisk matcha with 20ml warm water, then gently float on top.
Tip: The layers stay separate because of density, pour each slowly over the back of a spoon and don't stir until you photograph it.

Full guides for the drinks people ask about most

The recipes above are the short versions. Six of them have their own page, with the ratios, the failure modes, and the reasoning behind each step.

Two reference pages worth reading before you start: what whisk to actually buy, and how much caffeine is in a bowl, measured per gram rather than per vague cup. If you want the low-caffeine option for the evening, see hojicha vs matcha.

FAQ

Making matcha drinks: questions

What is the easiest matcha drink to make at home?

The easiest is Classic Usucha, just sift 2g of matcha into a bowl, add 70ml of hot water (70–80°C), and whisk in a W motion for 20–30 seconds until frothy. No milk, no blender required.

What milk is best for a matcha latte at home?

Oat milk froths best and has a mild sweetness that complements matcha without overpowering it. Whole dairy milk produces the richest foam. Almond milk adds a nutty note. Avoid rice milk, it's too thin to hold foam.

Do I need a whisk to make matcha at home?

A bamboo chasen (matcha whisk) gives the best result, but a small milk frother or electric hand whisk works perfectly for everyday home use. Avoid a regular spoon, it won't dissolve matcha clumps properly.

What grade of matcha should I use for drinks at home?

Use ceremonial grade for drinks where matcha is the star, classic usucha, matcha latte, iced matcha. For smoothies, chai blends, or lemonade where other flavours are dominant, a premium culinary grade works well and costs less.

Why does my matcha taste bitter?

Three common reasons: water too hot (above 85°C destroys delicate compounds, use 70–80°C), low quality matcha (older leaves taste more bitter), or too much powder (start with 1–1.5g per serving). Sifting before whisking also reduces bitterness from uneven clumps.

What to make these with

Every recipe above works better with the right powder, and none of them need your most expensive tin. Milk, ice and sweetener all flatten the delicate top notes you pay for in a premium ceremonial grade, so save that for a plain bowl and use a good daily grade here.

Health claims about matcha are labelled by evidence strength on our benefits page. Matcha contains caffeine, and these drinks stack it with sugar and milk, so treat them as drinks rather than as a health regimen.