Starbucks Matcha Green Tea Latte Copycat Recipe

This Starbucks matcha green tea latte recipe gives you that same bright green, lightly sweet drink at home for a fraction of the cost. It takes about 5 minutes and you probably have everything you need already.

The flavor is grassy and a little bitter from the matcha, sweet enough to balance it out, and creamy from the milk. Worth making on any weekday morning.

Why I Love This Recipe

The ratio here is the thing. Too much matcha and it turns chalky; too little and you just have green milk. This version sits right in the middle, sharp enough to taste but smooth enough to drink fast.

The hot option is genuinely warming without being heavy. The iced version stays cold and bright for a long time, which makes it good for a slow morning.

It is the version I keep coming back to when I want something that feels like a treat without much effort.

Recipe Ingredients

• 2 tsp matcha green tea powder – Use ceremonial or culinary grade; ceremonial is smoother and less bitter
• 2 tbsp hot water (not boiling, about 175°F / 80°C) – Dissolves the matcha without scorching it
• 2 tbsp vanilla syrup – Starbucks uses their classic syrup; store-bought vanilla simple syrup works fine
• 1 cup whole milk – Whole milk froths best, but 2% works; see swaps below
• Ice (for iced version) – About 1 cup of ice cubes, enough to fill a 16 oz glass

Variations / Substitutions

• Oat milk – Froths almost as well as whole milk and keeps the drink creamy; the flavor is slightly sweeter and more neutral, which works well with matcha
• Honey instead of vanilla syrup – Use 1 tbsp of honey; it adds a floral note and slightly less sweetness overall
• Extra matcha (3 tsp) – Ramps up the bitterness and the caffeine, closer to a strong espresso-level kick
• Coconut milk – Works well for a dairy-free version; use canned coconut milk thinned with a little water if it is very thick, or a carton version straight
• Brown sugar syrup – Swap the vanilla syrup for 2 tbsp brown sugar syrup for a warmer, caramel-adjacent flavor
• Unsweetened version – Skip the syrup entirely and add a pinch of salt instead; it rounds out the bitterness without adding sweetness

If you like these kinds of coffeehouse drinks at home, you might also enjoy making a Starbucks Vanilla Sweet Cream Cold Brew Recipe.

How To Make Matcha Green Tea Latte

Step 1: Whisk the Matcha

Sift the 2 tsp matcha powder directly into a small bowl or cup. Pour in the 2 tbsp hot water, keeping the temperature around 175°F (80°C), and whisk in a quick zigzag motion for about 30 seconds until the powder is fully dissolved and no dry clumps remain.

The paste should look glossy and deep green with a faint layer of tiny bubbles on the surface. If you see dry patches on the sides, scrape them in and whisk again for another 10 seconds.

Step 2: Stir in the Syrup

Add the 2 tbsp vanilla syrup directly into the matcha paste and stir for about 10 seconds until it is fully combined. The mixture will loosen and become a thin, bright green liquid.

This is worth doing before the milk goes in. Mixing the syrup into the concentrate first means it distributes evenly, so you do not get a sweet sip followed by a bitter one.

Step 3: Froth the Milk

For a hot latte, warm the 1 cup whole milk in a small saucepan over medium heat for about 3 to 4 minutes until it reaches 150°F (65°C), then froth it with a handheld frother for 20 to 30 seconds until foam forms. For an iced latte, skip the heating and just froth the cold milk for 15 seconds to raise a light foam, or skip frothing altogether and pour it straight.

The hot milk should be steamy but not simmering. If it starts to bubble at the edges, pull it off the heat immediately; milk scalded above 170°F (77°C) tastes flat.

Step 4: Combine and Serve

For iced, fill a 16 oz glass with the 1 cup of ice, pour in the matcha syrup mixture, then pour the cold milk slowly over the top. For hot, pour the matcha syrup mixture into a mug first, then pour the frothed milk over it. Spoon any remaining foam on top, and finish with a light dusting of matcha powder for color.

Recipe Tips

• Buy matcha in small quantities. Matcha oxidizes quickly once opened, and a tin that has been in the cupboard for 6 months will taste dull and brown-tinged rather than bright green. Get a small tin and use it within 2 to 3 months.
• Do not use boiling water. Anything above 185°F (85°C) makes the matcha taste harsh and grassy in a sharp, unpleasant way. Let your kettle sit for a minute after boiling.
• A milk frother makes a real difference. A cheap handheld frother costs under $10 and gets you closer to the café texture than stirring with a spoon ever will.
• Taste before adding ice. The syrup level that tastes right when warm can feel too sweet once the ice dilutes it. Start with 1.5 tbsp syrup and add the rest if you want it sweeter.

Scale to your cup size:

How To Store

• Refrigerate – You can mix the matcha and syrup concentrate ahead of time and keep it in a small jar in the fridge for up to 3 days. Give it a quick stir before using, as it will settle.
• Serve Cold – The concentrate works well poured straight over ice from the fridge with cold milk; no reheating needed for the iced version.

What To Serve With Matcha Green Tea Latte

A slice of lemon loaf or a buttery croissant works well here because the fat and mild sweetness in the pastry tones down the matcha’s bitterness without competing with it. A bowl of plain yogurt with fruit also pairs naturally, since the tartness of the yogurt echoes the slightly sharp edge of the matcha and keeps the whole thing from feeling too sweet.

Frequently Asked Questions

Can I make this without a frother?

Yes. Shake the cold milk in a sealed jar for about 30 seconds; you will get a lighter foam, but it works fine for the iced version. For hot, just warm and pour.

Does matcha powder quality actually matter?

It does for flavor. Culinary grade matcha is fine here and more affordable, but if it smells dusty or looks yellowish-green rather than vivid green, it is past its best and the drink will taste flat.

Can I make a bigger batch for the week?

You can make the matcha and syrup concentrate in bulk, but mix it with milk fresh each time. The concentrate keeps for 3 days in the fridge; pre-mixed milk and matcha separates and the milk flavors the matcha in a way that tastes off by day 2.

How much caffeine is in this compared to a coffee?

A 2 tsp serving of matcha has roughly 60 to 70 mg of caffeine, compared to about 150 mg in a typical shot of espresso. It is enough to be noticeable but gentler, with less of a spike and crash.

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Matcha Green Tea Latte Recipe

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Prep Time 3 minutes mins

Cook Time 2 minutes mins

Total Time 5 minutes mins

Servings: 1 servings

Ingredients Method Notes

Ingredients

  

• 2 tsp matcha green tea powder
• 2 tbsp hot water (about 175°F / 80°C)
• 2 tbsp vanilla syrup
• 1 cup whole milk
• 1 cup ice (for iced version)

Method

 

1. Sift the 2 tsp matcha powder into a small bowl, add the 2 tbsp hot water at about 175°F (80°C), and whisk in a zigzag motion for 30 seconds until smooth and glossy with no clumps.
2. Add the 2 tbsp vanilla syrup to the matcha mixture and stir for 10 seconds until fully combined.
3. For hot: warm the 1 cup milk in a saucepan over medium heat to 150°F (65°C) and froth for 20 to 30 seconds. For iced: froth the cold milk briefly or skip frothing.
4. For iced: add the 1 cup ice to a glass, pour in the matcha mixture, then the milk. For hot: pour the matcha mixture into a mug, top with frothed milk and any foam. Dust the top with a pinch of matcha powder and serve.

Notes

The matcha and syrup concentrate can be made a day ahead and kept in the fridge, which makes this even faster in the morning. If your matcha powder is clumping, a quick sift through a fine mesh strainer before whisking makes a noticeable difference in the final texture. For a stronger-tasting drink, let the whisked matcha paste sit for 30 seconds before adding the syrup; it deepens slightly as it sits.