How to Make Matcha Latte Without a Machine: Simple Ratios to Make It Yours

Welcome to ICHIZEN. If your homemade matcha latte turns out a little weak—or leaves you with clumps—you may be wondering which part to change. Start with 2g of matcha, 40ml of water, and 160ml of milk: a simple baseline you can adjust without a café machine.

Start with a ratio you can repeat

A matcha latte begins with matcha whisked into a small amount of water, followed by milk. Mixing the matcha first, rather than adding everything at once, makes it easier to avoid clumps.

• Matcha: 2g
• Water: 40ml, at around 70–80°C / 158–176°F
• Milk: 160ml
• Sugar: start with 0–5g, to taste

Think of this as a starting point, not a rule. A kitchen scale is helpful if you have one: the amount of matcha in a spoon can vary depending on how you scoop it.

What tools do you need?

A small sieve, a bowl or wide cup, and a bamboo whisk or small kitchen whisk are enough. A fork can work too, although you may need a little more patience to break up clumps. Frothing the milk is entirely optional.

1. Sift the matcha and make a smooth paste

Sift 2g of matcha into your bowl. Add about 2 teaspoons from your measured 40ml of warm water, then work the powder against the bottom of the bowl until you have a smooth paste.

Add the remaining water gradually, mixing well as you go. Matcha does not dissolve like sugar; its fine particles disperse in the water. The aim here is to remove visible clumps before adding milk.

2. Add sweetness, then milk

If you are using sugar, stir it into the warm matcha until dissolved. Pour in 160ml of warmed milk for a hot latte or cold milk for an iced latte, and stir gently, reaching the bottom of the cup.

For your first cup, try a sip without sugar, then add a little if you would like. It is an easy way to learn how sweetness changes the balance. For more help with the mixing technique, see our guide to preparing matcha.

Change one thing at a time to find your balance

For a stronger matcha flavor

If the latte tastes too mild, first try using a little less milk. If you would rather keep the same drink volume, try adding a little more matcha in your next cup instead.

Avoid making both changes at once. Adjusting just one ingredient makes it easier to tell what works for you.

If it tastes too bitter

Before reaching for sugar, check for clumps. A concentrated pocket of powder can taste much stronger than the rest of the drink. If the mixture is smooth but still too intense, add a little more milk, or use slightly less matcha next time.

Let freshly boiled water cool to around 70–80°C / 158–176°F as a starting point. Temperature is not the only factor in bitterness, so consider the amount of matcha and its balance with milk too.

What changes for a hot or iced latte?

For hot: warm the milk without boiling it

Warm the milk in a saucepan or microwave, aiming for roughly 55–65°C / 131–149°F. In the microwave, use a microwave-safe container, heat in short intervals, and stir between them. Adjust for a comfortable drinking temperature rather than making it as hot as possible.

If you enjoy a little foam, whisk the warm milk before pouring. A perfectly textured café-style foam is not necessary for a satisfying latte.

For iced: allow for melting ice

Prepare the matcha with the measured warm water, even for an iced drink. Dissolve any sugar at this stage, mix in cold milk, then pour into a glass with ice.

If you like to sip slowly, try using a little less milk to leave some room for dilution. Ice size and quantity also affect dilution. When comparing ratios, use the same glass and keep the amount of ice consistent.

Your choice of milk changes the balance

Dairy milk gives a rounded, creamy result, while soy milk brings its own bean flavor. Oat milk and other alternatives vary in sweetness and richness from product to product. An unsweetened version makes it easier to control the sweetness yourself.

Using a sweetened milk? Leave out the sugar at first. Change only the matcha, milk, or sweetener at a time, and note the amounts when you find a combination you like.

ICHIZEN is a matcha brand from Uji, Kyoto. Its matcha is selected and finished by Wakimoto Jokoen, a tea wholesaler spanning four generations in Ide, Kyoto. If you are choosing matcha for your next cup, you can explore our collection.

Begin with the baseline, then make one small adjustment. A little less milk or a touch less sweetness may be all it takes to find your everyday cup.

FAQ

Can I use a sweetened matcha latte powder?

Yes, but a mix containing sugar or milk ingredients needs a different quantity from plain matcha. Start with the directions on its packaging. The 2g of matcha in this recipe refers to plain matcha without added sugar or other ingredients.

Can I make a matcha latte ahead of time?

Matcha particles tend to settle over time, so preparing your latte just before drinking is best. If you are not drinking it straight away, refrigerate it in a clean container and avoid leaving it at room temperature for an extended period. Stir thoroughly from the bottom before drinking.

How should I store matcha after opening?

Matcha is sensitive to light, moisture, heat, and surrounding odors. Seal the bag or tin tightly and follow the product’s storage instructions. If you refrigerate it, let the sealed container come to room temperature before opening to help prevent condensation from introducing moisture.