Starbucks Matcha Latte Copycat Recipe
This Starbucks matcha latte recipe gives you that smooth, creamy green tea drink at home for a fraction of the cost. It comes together in about 5 minutes and tastes close enough to the real thing that you might stop making the drive.
It works hot or iced, so it fits any season or mood.
Why I Love This Recipe
The flavor here is grassy and slightly sweet, with that faint bitter edge that makes matcha taste like matcha instead of just green candy. Whole milk gives it a natural creaminess without any extra effort.
What I keep coming back to is how easy it is to adjust. A little more sweetener, a little less milk, and it is exactly what you want that day.
Recipe Ingredients
- 2 tsp matcha powder – Ceremonial grade gives a smoother, less bitter flavor; culinary grade works but is sharper
- 2 tbsp hot water (175°F / 80°C) – Just under boiling; boiling water scorches matcha and turns it bitter
- 1 tbsp simple syrup – Adjust to taste; honey works as a direct swap
- 1 cup whole milk – Whole milk froths best and rounds out the bitterness; oat milk is the closest dairy-free option
- Ice (for iced version) – About 1 cup of ice if serving cold; skip for hot
Variations / Substitutions
- Oat milk – Gives a slightly sweet, creamy result that holds up well to the matcha bitterness; the flavor stays very close to the original.
- Almond milk – Works fine but is thinner and makes the drink less creamy overall.
- Honey instead of simple syrup – Adds a faint floral note; whisk it into the hot water with the matcha so it dissolves properly.
- Vanilla syrup – A splash of vanilla-flavored simple syrup in place of plain syrup brings it closer to the Starbucks Matcha Latte flavor specifically.
- Extra matcha (1 tsp more) – Makes it noticeably stronger and more bitter, which some people prefer; pair with a touch more sweetener to balance.
- Coconut milk – Adds a mild coconut flavor that works surprisingly well with the grassiness of matcha.
If you enjoy drinks like this, the Starbucks Iced Chai Tea Latte Copycat Recipe is worth trying next.
How To Make Matcha Latte
Step 1: Whisk the Matcha
Heat water to 175°F (80°C), which is just before it starts to simmer. Add the 2 tsp matcha powder to a small bowl or cup, pour in the 2 tbsp hot water, then whisk vigorously in a quick zigzag motion for about 30 seconds until the powder is fully dissolved and you have a smooth, slightly frothy concentrate.
If you have a bamboo matcha whisk, use it here. A small regular whisk or even a milk frother works too. You’re looking for no visible clumps sitting at the bottom of the bowl.
Step 2: Sweeten the Concentrate
Stir the 1 tbsp simple syrup directly into the matcha concentrate while it is still warm. Stir for about 10 seconds so the syrup blends in fully rather than sitting as a separate layer.
Taste the concentrate at this point. If you want it sweeter, add another half tablespoon of syrup now, before the milk goes in, when it is much easier to mix.
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. For an iced latte, skip the heating and just froth the cold milk briefly for a little texture, or skip the froth entirely and pour straight.
The milk should have a thin layer of fine foam on top, not large bubbles. Large bubbles collapse quickly and you lose the texture before you even take a sip.
Step 4: Pour and Serve
For iced, fill a tall glass with about 1 cup of ice, pour the matcha concentrate over the ice, then slowly pour the 1 cup frothed milk over the top so the layers stay separate for a moment. For hot, pour the matcha concentrate into your mug first, then pour the frothed milk over it and spoon any remaining foam on top. Either way, dust a small pinch of matcha powder over the foam before serving.
Recipe Tips
- Use a sifter for the matcha powder – Matcha clumps easily, and sifting it before whisking means you get a smooth drink without spending extra time chasing lumps.
- Do not use boiling water – Anything above 185°F (85°C) can make the matcha taste harsh and vegetal rather than smooth. If you boiled your kettle, let it sit for 2 minutes first.
- Cold froth works for iced – A handheld frother on cold milk for 15 seconds gives you enough microfoam to make the iced version feel more like a latte and less like a glass of green milk.
- Make a matcha simple syrup – If you make these regularly, dissolve 4 tsp matcha and 4 tbsp sugar into half a cup of hot water, let it cool, and store it in the fridge for up to a week. It cuts the daily prep down to one step.
Scale it to your cup size:
| Cup size | Matcha powder | Water | Simple syrup | Milk |
|---|---|---|---|---|
| Small (8 oz) | 1.5 tsp | 1.5 tbsp | 2 tsp | ¾ cup |
| Medium (12 oz) | 2 tsp | 2 tbsp | 1 tbsp | 1 cup |
| Large (16 oz) | 3 tsp | 3 tbsp | 1.5 tbsp | 1.25 cups |
How To Store
- Refrigerate – You can store the matcha concentrate (powder whisked with water and syrup, before adding milk) in a sealed jar for up to 2 days. Give it a good stir before using since it will settle.
- Serve Cold – The pre-made concentrate pours straight over ice with fresh cold milk, so morning prep takes under a minute.
Frequently Asked Questions
Can I use culinary grade matcha instead of ceremonial grade?
Yes, but expect a sharper, more bitter flavor. A small increase in sweetener helps balance it out.
Can I make this dairy-free?
Yes. Oat milk is the closest swap for creaminess and sweetness; the drink tastes very similar to the dairy version.
How do I avoid clumps in my matcha?
Sift the powder before whisking and use water that is no hotter than 175°F (80°C). Hot enough water dissolves the powder, but not so hot it seizes it.
Can I batch this for multiple servings?
Yes. Multiply the matcha, water, and syrup by however many servings you need, whisk together, and store in the fridge for up to 2 days. Add fresh milk per serving when you are ready to drink.
Starbucks Matcha Latte Recipe
Ingredients
Method
- Add 2 tsp matcha powder to a small bowl, pour in 2 tbsp hot water at 175°F (80°C), and whisk vigorously for 30 seconds until smooth and lump-free.
- Stir 1 tbsp simple syrup into the warm matcha concentrate until fully combined, about 10 seconds.
- For hot: warm 1 cup whole milk to 150°F (65°C) over medium heat and froth for 20 to 30 seconds. For iced: froth cold milk briefly or skip the froth.
- For iced: fill a tall glass with 1 cup ice, pour in the matcha concentrate, then pour the milk over the top and dust with a pinch of matcha powder. For hot: pour the concentrate into a mug, top with frothed milk and foam, and dust with a pinch of matcha powder.
