Homemade Matcha Milk Tea

Name: Homemade Matcha Milk Tea
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Ingredients: 1 tsp ceremonial grade matcha powder; 3 tbsp hot water (175°F); 1 cup milk (almond, oat, dairy, or milk of choice); 1-2 tbsp honey or sweetener of choice; Ice cubes (for iced version); Boba pearls (prepared (optional, for iced version))

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Hey there, tea lovers! Remember the last time you paid almost $5 for a matcha latte? I sure do, and my wallet wasn’t happy!

Today, I’m sharing my easy matcha milk tea recipe that tastes even better than the coffee shop version.

I’ve been making this for years, and trust me, once you try it, you’ll never go back to store-bought again!

The best part? You can make both hot and iced versions right in your kitchen with just a few simple ingredients. Let’s make matcha magic together!

Why You’ll Love Matcha Milk Tea?

Takes just 5 minutes to make – quicker than driving to your local coffee shop!
Saves you tons of money compared to $4-5 store-bought versions.
Packed with antioxidants that help your body fight off nasty free radicals.
Gives you a gentle energy boost without the jitters you get from coffee.
Totally customizable with your choice of milk and sweetener.

Ingredients You’ll Need

Matcha powder: The star of the show! Look for ceremonial grade for drinking – it has a smoother taste and prettier green color. My kids call it “green fairy dust” because it makes everything taste magical!
Hot water: Just enough to help dissolve the matcha and create a smooth base. I keep a kettle on hand just for my daily matcha ritual.
Milk: Any kind works! I switch between oat milk when I want it super creamy and almond milk when I’m watching calories. Whole milk makes the richest version if you’re not dairy-free.
Sweetener: Honey is my go-to, but maple syrup adds a lovely flavor too. A friend taught me that vanilla stevia drops work wonders if you’re cutting back on sugar.
Ice cubes: For the iced version only. I sometimes make matcha ice cubes ahead of time so my drink doesn’t get watered down!
Boba pearls: Optional for the iced version, but they make it so fun! My daughter loves the chewy texture and calls them “little tea treasures.”

Equipment You’ll Need

Matcha whisk or milk frother: Helps blend the matcha perfectly without clumps. I used a regular whisk for years before getting a proper one – both work great!
Sieve: Not essential, but helps catch any lumps for the smoothest drink possible. I grabbed a tiny tea strainer from The Tea Spot that’s perfect for this.
Small saucepan or milk steamer: For heating milk if making the hot version. My stovetop method works just as well as fancy steamers.
Tall glass: For the iced version, clear ones let you see the beautiful layers before stirring. I love watching the matcha swirl into the milk!

How to Make Matcha Milk Tea?

First, let’s get your matcha ready. This simple step makes all the difference between a smooth, delicious drink and a clumpy mess!

Step 1: Sift 1 teaspoon of matcha powder into your mug or bowl. Add 3 tablespoons of hot (not boiling) water and whisk in zigzag motions until frothy.

Step 2: Stir in 1-2 tablespoons of honey or your chosen sweetener until dissolved.

Step 3: If making hot matcha milk tea, warm your milk in a small saucepan until steamy but not boiling. For iced, use cold milk.

Step 4: For the hot version, pour in your warm milk and enjoy right away!

Step 5: For the iced version, mix matcha with sweetener and ¼ cup milk, then refrigerate for 10-15 minutes until chilled.

Step 6: Once chilled, fill a glass with ice (and boba if using), pour in the remaining cold milk, then add your matcha mixture on top.

Step 7: Give it a quick stir and sip away! I love watching the pretty swirls of green mix into the milk.

Tips for the Best Matcha Milk Tea

Use water that’s hot but not boiling – around 175°F is perfect. Boiling water makes matcha taste bitter.
Store your matcha powder in the fridge after opening to keep it fresh longer. Last summer, I left mine in the pantry, and it wasn’t nearly as vibrant!
Try whisking in a wide bowl instead of a mug if you’re having trouble getting it smooth. My first attempts in a narrow mug were a disaster!
For extra frothy drinks, blend everything in a blender for 10 seconds. This trick works wonders when hosting friends for brunch.
Adjust the matcha amount to suit your taste – start with less if you’re new to matcha’s unique flavor.

Variations and Substitutions

Make it vanilla by adding a few drops of vanilla extract. This was a game-changer I found after visiting Tenzo Tea.
Try coconut milk for a tropical twist that’s absolutely delicious. My beach-loving husband requests this version all summer.
Add a sprinkle of cinnamon on top of the hot version for a cozy spin. Perfect for rainy morning reading sessions.
Use chocolate oat milk for a matcha mocha experience that will blow your mind. My weekend treat that beats any coffee shop drink!
Blend with a frozen banana for a matcha smoothie version that makes a perfect breakfast.

Make-Ahead and Storage Tips

Mix up a batch of matcha concentrate (just the matcha and water) and store in the fridge for up to 2 days. Morning routine saver!
Make matcha ice cubes by freezing leftover tea in an ice cube tray. These prevent watery iced matcha and look pretty too.
Store your matcha powder in an airtight container in the fridge to maintain its bright color and fresh taste. Trust me, this makes a huge difference.
Prepared boba pearls only last about 4 hours, so make those fresh when you’re ready to enjoy your drink. I learned this the hard way!
For travel, prepare your matcha base and carry milk separately in a thermos to combine later. Perfect for hikes!

Common Questions

Matcha milk tea has a smooth, creamy texture with an earthy, slightly sweet flavor. The taste is unique – grassy with hints of umami that balance perfectly with the sweetness and creaminess of the milk.

The matcha base can be prepared up to 2 days ahead and stored in the refrigerator. Simply combine with fresh milk when ready to serve for the best taste and texture.

Matcha contains roughly 70mg of caffeine per cup, about two-thirds the amount in coffee. However, it releases more slowly in the body, providing longer-lasting energy without jitters.

Some studies suggest matcha may boost metabolism slightly due to its catechin content. While not a miracle weight loss solution, it is a healthier alternative to sugary coffee drinks.