Matcha latte recipe: a cleaner café method.

A repeatable starting process for hot and iced matcha—designed for colour, smooth texture and fast service.

4 minutes1 drinkHot or iced
Hot and iced Japanese matcha latte recipe for Tenerife cafés
Starting pointUse the matcha supplier’s recommended dose, 40–60 ml warm water and 160–200 ml milk. Adjust only after tasting the complete drink.

Hot matcha latte

  1. Sift matcha into a clean bowl or preparation cup.
  2. Add warm—not boiling—water and whisk until smooth with fine foam.
  3. Steam milk to a silky latte texture.
  4. Combine and serve immediately.

Iced matcha latte

  1. Prepare the same smooth matcha base.
  2. Fill a glass with ice and cold milk.
  3. Pour matcha over the milk for layers, or stir for an even drink.

Three menu combinations

Ube Matcha

Layer vivid matcha over creamy purple ube for a high-impact signature.

Strawberry Matcha

Use a restrained fruit base so sweetness and acidity do not erase the tea.

Common problems

Why is the matcha clumpy?

Sift the powder and whisk it with water before adding milk.

Why does it taste bitter?

Review water temperature, dose, powder quality and sweetener balance.

Why does the green look dull?

Check freshness, storage, dose, water heat and the colour of added ingredients.