I’ve been making this honey matcha latte at home, and it’s quickly become one of my favorite drinks. It’s smooth, lightly sweet, and has that fresh, grassy flavor I love from matcha. With just a few ingredients and less than 10 minutes, I can enjoy a creamy latte that feels like something straight out of a café—without ever leaving my kitchen.
Why You’ll Love This Recipe
I like how easy and flexible this latte is to prepare. I can have it hot on cooler days or pour it over ice for a refreshing twist. The honey balances out the natural bitterness of the matcha, and the milk turns it into a smooth, comforting drink. Whether I need a morning boost or an afternoon break, this recipe delivers every time. Plus, I can adjust the sweetness and strength to suit my taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 teaspoon matcha powder (about 2–3 grams)
2 ounces hot water (about 60 ml), at 175°F (80°C)
1 tablespoon raw honey
8 ounces milk of choice (240 ml; dairy or plant-based)
Optional: ice (for iced version)
Optional garnish: extra honey drizzle, cinnamon stick, or rosemary sprig
Directions
I start by sifting 1 teaspoon of matcha powder into a small bowl to get rid of any clumps.
I add 2 ounces of hot water and whisk vigorously in a zig-zag motion until the mixture is smooth and frothy.
I stir in 1 tablespoon of raw honey until it’s fully dissolved in the matcha.
If I’m making a hot latte, I gently warm the 8 ounces of milk until hot but not boiling. For iced, I simply fill a glass with ice and pour in the cold milk.
I pour the matcha and honey mixture into the milk.
I stir gently, and if I’m feeling fancy, I top it with a drizzle of honey or a cinnamon stick for garnish.
Servings and timing
This recipe makes 1 serving. It takes about 5 minutes to prepare, and a hot version might take 1–2 extra minutes to warm the milk. Either way, it’s ready in under 10 minutes.
Variations
I like using oat milk for extra creaminess, but almond, soy, coconut, or dairy milk all work well.
If I want a stronger matcha flavor, I use up to 1½ teaspoons of matcha powder.
I sometimes swap the honey for maple syrup or a splash of vanilla syrup.
To make it extra foamy, I froth the milk separately before adding it.
I enjoy adding a pinch of cinnamon or ginger to change up the flavor.
For a chilled version, I just pour everything over ice.
storage/reheating
I can store leftover latte in the fridge for up to 1 day in a sealed container. I make sure to stir or shake it before drinking as it can separate.
If I need to reheat, I do so gently over the stove or in the microwave—never to boiling.
I don’t recommend freezing it. The texture doesn’t hold up well after thawing.
For iced lattes that sit out for a while, I give it a quick stir before drinking.
FAQs
What type of matcha should I use?
I use a high-quality, vibrant green matcha powder for the best flavor. Ceremonial-grade works great for drinking, while culinary grade can be used for a more robust taste.
How hot should the water be?
I keep my water around 175°F (80°C). Hotter water can make the matcha taste bitter and dull the flavor.
Do I need a special matcha whisk?
Not necessarily. A bamboo whisk is great, but I’ve also used a regular kitchen whisk or even shaken the matcha in a jar with good results.
Can I skip the honey or use something else?
Yes, I sometimes skip the honey if I want a more traditional, unsweetened matcha. Other times, I’ll swap it for maple syrup or agave.
Is it better hot or iced?
I like both! Hot is great when I want something cozy, and iced is refreshing on warm days. The flavor is consistent in both versions.
Conclusion
This honey matcha latte is one of the easiest ways I bring a little calm and comfort into my day. The earthy flavor of matcha, mellowed by warm honey and creamy milk, makes it the kind of drink I keep coming back to. Whether hot or iced, it’s always satisfying—and I love being able to customize it exactly the way I want.
This honey matcha latte is a smooth and comforting drink with earthy matcha, naturally sweetened with honey, and balanced with creamy milk. Ready in under 10 minutes, it’s perfect hot or iced for a cozy boost any time of day.
Total Time:7 minutes
Yield:1 serving
Ingredients
1 teaspoon matcha powder (about 2–3 grams)
2 ounces hot water (about 60 ml), at 175°F (80°C)
1 tablespoon raw honey
8 ounces milk of choice (240 ml; dairy or plant-based)
Optional: ice (for iced version)
Optional garnish: extra honey drizzle, cinnamon stick, or rosemary sprig
Instructions
Sift 1 teaspoon of matcha powder into a small bowl to remove clumps.
Add 2 ounces of hot water and whisk vigorously in a zig-zag motion until smooth and frothy.
Stir in 1 tablespoon of raw honey until fully dissolved.
If making a hot latte, gently warm 8 ounces of milk until hot but not boiling. For iced, fill a glass with ice and pour in cold milk.
Pour the matcha-honey mixture into the milk.
Stir gently and optionally garnish with honey drizzle, a cinnamon stick, or rosemary sprig.
Notes
Use ceremonial-grade matcha for a vibrant, smooth flavor.
Adjust matcha strength to taste—up to 1½ teaspoons for a bolder flavor.
Swap honey with maple syrup, agave, or vanilla syrup for variations.
Froth milk separately for an extra creamy, café-style experience.
Great served hot or over ice depending on your mood or season.
