Matcha milk tea Recipe is a modern classic that beautifully blends the vibrant, grassy flavor of Japanese green tea with the smooth creaminess of milk. Slightly sweet, deeply satisfying, and naturally energizing, it’s the perfect alternative to coffee or sugary drinks—whether served warm in the morning or iced on a sunny afternoon.
Unlike regular green tea, matcha is whisked directly into the milk, giving you all the nutrients, antioxidants, and flavor of the finely ground green tea leaves. And yes—you can easily make it at home with just a few ingredients and a good whisk.
Let’s create a frothy, café-style matcha milk tea in minutes.
What You’ll Need
Ingredients:
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1 teaspoon matcha powder (culinary or ceremonial grade)
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2 tablespoons hot water (not boiling – about 175°F / 80°C)
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¾ cup (180ml) milk (whole, oat, almond, or soy milk work great)
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1–2 teaspoons honey, agave syrup, or simple syrup (adjust to taste)
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Ice cubes (for iced version)
Tools:
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Small bowl
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Matcha whisk (chasen) or small metal whisk
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Milk frother (optional for extra foam)
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Heatproof glass or mug
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Measuring spoons
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Blender (optional for iced version)
How to Make Matcha Milk Tea
1. Sift the Matcha
Place 1 teaspoon of matcha powder into a small bowl and sift it through a fine mesh strainer. This helps break up any clumps and ensures a smooth, lump-free tea.
2. Whisk with Hot Water
Add 2 tablespoons of hot (not boiling) water to the bowl with your matcha powder. Use a bamboo chasen (traditional matcha whisk) or a regular whisk to vigorously whisk the matcha in a zigzag motion until the mixture is frothy and completely smooth. This step creates the vibrant green base for your milk tea.
3. Sweeten the Matcha (Optional)
If you’re using honey, sugar, or syrup, stir it into the warm matcha mixture now so it dissolves evenly. You can adjust the sweetness based on your personal taste—matcha has a naturally earthy and slightly bitter note, which pairs beautifully with a little sweetness.
4. Add the Milk
For a hot version: Warm your milk gently in a saucepan or microwave until steaming (not boiling), then pour it slowly into the whisked matcha. Stir gently to combine.
For an iced version: Fill a glass with ice cubes. Pour in the milk, then gently top with the whisked matcha for a stunning layered effect. Stir before drinking, or leave it swirled for that classic iced matcha latte look.
Flavor Variations to Try
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Vanilla Matcha Milk Tea: Add ¼ teaspoon of vanilla extract to the milk for a smooth, creamy twist.
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Coconut Matcha Milk Tea: Use chilled coconut milk for a tropical, refreshing version.
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Brown Sugar Matcha Milk Tea: Sweeten the matcha with brown sugar syrup for a caramel-like depth.
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Blended Matcha Milk Tea: Blend the milk, ice, matcha, and sweetener for a matcha milkshake-style treat.
Pro Tips for the Perfect Matcha Milk Tea
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Use ceremonial-grade matcha for the best flavor and vibrant green color—especially if drinking it plain.
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Avoid boiling water, which can scorch the matcha and make it taste bitter.
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Whisk thoroughly to prevent clumps and create that signature foam layer.
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Use plant-based milk with body, like oat or soy, for creaminess without overpowering the matcha.
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Make it in batches—you can double or triple the recipe and store it in the fridge for up to 2 days.
Why You’ll Love It
Matcha milk tea isn’t just delicious—it’s also nourishing. Packed with antioxidants (especially EGCG) and offering a calmer form of caffeine, matcha gives you a smooth energy boost without the jitters or crash. The creamy milk balances the grassy, umami-rich flavor of matcha, making this drink comforting and refreshing at the same time.
Conclusion
Whether you’re new to matcha or already a green tea lover, matcha milk tea is a must-try. It’s simple to make, endlessly customizable, and perfect for any season or time of day. Just a few minutes of whisking and pouring can bring a peaceful, rejuvenating tea experience right to your kitchen.
So go ahead—brew, whisk, sip, and enjoy the vibrant calm of matcha milk tea. 🍵💚✨
