Matcha Latte with Oat Milk: The Perfect Recipe

The perfect matcha latte with oat milk

A matcha latte with oat milk is the most popular way to drink matcha in the Netherlands. The creamy texture of oat milk combines perfectly with the smooth, slightly grassy flavor of matcha. In this article, you will learn step by step how to make a matcha latte at home that is just as good as one from a coffee shop — and perhaps even better.

Whether you are just getting started with matcha or are already an experienced drinker, this recipe is your starting point for the ultimate matcha latte. We cover the ingredients, the preparation, the best oat milk, common mistakes, and variations to make the recipe entirely your own.

Why matcha latte with oat milk?

There are dozens of ways to prepare matcha — from traditional [matcha tea](/recepten/matcha-thee-maken) to [smoothie bowls](/recepten/matcha-smoothie-bowl) and even [matcha pancakes](/recepten/matcha-pancakes). But the matcha latte with oat milk is the most popular choice for good reason. Here is why:

• Creamy texture: Oat milk naturally has a full, creamy texture that gives body to your latte without overpowering the matcha.
• Natural sweetness: Oats have a subtle sweetness that beautifully complements the umami flavor of matcha. This means you need less or no added sweetener.
• Frothing quality: Barista variants of oat milk froth up excellently, creating that perfect layer of microfoam on top of your latte.
• Plant-based and sustainable: Oat milk is one of the most sustainable plant-based milk alternatives and fits perfectly with a conscious lifestyle.

Curious why more and more people are [switching from coffee to matcha](/blog/overstappen-koffie-naar-matcha)? A matcha latte is often the first step — familiar enough to make the transition easy, but with all the [benefits of matcha](/blog/matcha-voordelen).

What do you need?

Ingredients

• 2 grams matcha powder (approximately 1 teaspoon)
• 30 ml warm water (80 degrees Celsius, not boiling)
• 200 ml oat milk
• Optional: a teaspoon of honey, maple syrup, or agave syrup

Equipment

• A [bamboo chasen](/product/bamboe-matcha-klopper-chasen-6-11-cm-80-tanden) (matcha whisk) or electric milk frother
• A [matcha bowl](/product/tokyo-design-studio-matcha-kom-kobiki-wit-13-8-cm-500-ml) or large cup
• A [bamboo chasaku](/product/bamboe-matcha-lepel-chasaku-18-cm) or teaspoon
• A [matcha sieve](/product/matcha-zeef-rvs-6-9-19-2-cm)
• A small saucepan or milk frother for the oat milk

Do not have matcha accessories yet? Check out our [accessories collection](/shop?collectie=accessoires) for everything you need, or choose a [gift set](/shop?collectie=giftsets) with everything in one package.

Which matcha works best?

The quality of your matcha is the most important factor for a good latte. Not all matcha is suitable — and this is where many people go wrong.

Ceremonial and A-grade matcha

For a matcha latte, you want at least an [A-grade matcha](/product/japanse-matcha-thee-a-grade-30-g) or higher. These grades have a smooth, creamy taste with minimal bitterness. Our [A+ Grade matcha](/product/japanse-matcha-thee-a-grade-30-g-1) is the absolute favorite for lattes — it is smooth, full-flavored, and pairs beautifully with oat milk.

Culinary grade matcha

[Culinary grade matcha](/product/japanse-matcha-voor-gebak-desserts-30-g) is intended for baking and cooking — not for lattes. It has a stronger, more bitter taste that works well in pastries but can be unpleasant in a latte. So do not cut corners here.

Want to learn more about the difference? Read our article about [ceremonial versus culinary matcha](/blog/ceremonial-vs-culinary-grade-matcha) or check out our [buying guide](/blog/matcha-kopen-gids).

Which oat milk works best?

Not all oat milk is the same. For a matcha latte, you want an oat milk that froths well and has a creamy texture.

Barista versions (recommended)

The barista versions from brands like Oatly Barista, Minor Figures, or Alpro Barista work best. These contain slightly more fat and often a small amount of added oil, which makes them froth better and gives a richer flavor. The difference from regular oat milk is immediately noticeable — both in texture and taste.

Regular oat milk

Regular oat milk can also work, but the foam will be less stable and the texture slightly thinner. If you cannot find a barista version, choose the variant with the highest fat content.

Homemade oat milk

Homemade oat milk is tasty but barely froths at all. If you use homemade, you are better off making a latte without foam by simply mixing the matcha with the milk.

Step-by-step preparation

Step 1: Sift the matcha

Sift 2 grams of matcha powder through a fine-mesh [matcha sieve](/product/matcha-zeef-rvs-6-9-19-2-cm) into a [matcha bowl](/product/tokyo-design-studio-matcha-kom-kobiki-wit-13-8-cm-500-ml) or large cup. This prevents lumps and ensures a smooth texture.

This step is often skipped, but it makes a huge difference in the end result. Matcha powder tends to form lumps, and those lumps no longer dissolve once you add water. Two seconds of sifting saves you from a grainy latte.

Step 2: Whisk the matcha

Add 30 ml of warm water (80 degrees Celsius — not boiling). Whisk the matcha with a [bamboo chasen](/product/bamboe-matcha-klopper-chasen-6-11-cm-80-tanden) in quick W-motions until a creamy, light green foam forms. This takes about 15 to 20 seconds.

The W-motion is important: move the chasen quickly back and forth in a W or M pattern, working from your wrist. Do not press the chasen against the bottom of the bowl — you want the tines to move freely through the matcha. Want to learn more about the chasen and how to use it best? Read our article about the [bamboo matcha whisk](/blog/chasen-bamboe-matcha-klopper).

Do not have a chasen? An electric milk frother also works, though a chasen produces the best result with a finer, creamier foam.

Step 3: Heat and froth the oat milk

Heat 200 ml of oat milk to approximately 65 degrees Celsius. This is warm enough to feel pleasant, but not so hot that it affects the flavor of the milk. Froth the milk with a milk frother or steam wand.

You want silky smooth microfoam, not large bubbles. The secret is to keep the frother just below the surface and not too deep in the milk. If you are using a steam wand, hold it at an angle and create a vortex in the milk.

Tip: If you do not have a milk frother, you can also heat the oat milk in a small saucepan and then whisk it for a few seconds with a regular whisk or the chasen.

Step 4: Combine

Slowly pour the frothed oat milk over the whisked matcha. Start with a thin stream to blend the matcha and milk evenly, then pour the rest. Spoon the foam on top last.

Stir gently to mix everything well. Add a teaspoon of honey or maple syrup to taste — but try it without first. With good matcha and barista oat milk, your latte is probably already sweet enough.

Iced matcha latte version

For an iced version, the process is slightly different. The iced matcha latte is irresistibly refreshing, especially in spring and summer.

Preparation

1. Sift and whisk the matcha the same way with 30 ml of warm water. This is essential — you cannot dissolve matcha directly in cold milk.
2. Fill a large glass with ice cubes (at least 5 to 6 cubes).
3. Pour 200 ml of cold oat milk over the ice.
4. Slowly pour the whisked matcha on top.
5. Stir briefly to mix, or leave the layered effect intact for a beautiful presentation.

The iced version provides the same calm energy as the warm variant and is perfect for hot days. Want more iced matcha inspiration? Check out our article on [iced matcha recipes](/recepten/iced-matcha-recepten) or our specific [iced matcha latte recipe](/recepten/iced-matcha-latte-recept).

Variations on the basic recipe

The basic recipe is delicious, but there are countless ways to make it your own.

Vanilla matcha latte

Add half a teaspoon of vanilla extract to the oat milk before heating it. The vanilla adds a subtle, warm undertone that pairs beautifully with the grassy flavor of matcha.

Matcha latte with cinnamon

Sprinkle a pinch of cinnamon on top of your finished latte. The warmth of cinnamon complements the earthy tones of matcha surprisingly well. In autumn and winter, this is a favorite.

Extra creamy matcha latte

Add a tablespoon of coconut cream to the oat milk for an extra creamy, almost dessert-like latte. This is an indulgence, but irresistibly delicious.

Matcha dirty latte

Add a shot of espresso to your matcha latte for a powerful combination of matcha and coffee. This is ideal for those mornings when you really need an extra boost. Keep in mind: the combination contains quite a bit of caffeine. Read more about [how much matcha you can drink per day](/blog/hoeveel-matcha-per-dag) to stay within a healthy amount.

Common mistakes

These mistakes make the difference between an amazing and a disappointing matcha latte.

• Using water that is too hot: Boiling water makes matcha bitter. Always use water of maximum 80 degrees Celsius. Boil the water and let it cool for 2 to 3 minutes, or use a kettle with a temperature setting.
• Not sifting: Lumps of matcha dissolve poorly in water and create a grainy texture. Two seconds of sifting makes all the difference.
• Not whisking enough: Whisk for at least 15 seconds to create a creamy foam. Half-hearted whisking results in a watery matcha without body.
• Low quality matcha: Culinary grade matcha is intended for baking, not for lattes. Use at least [A-grade matcha](/product/japanse-matcha-thee-a-grade-30-g) for the best taste.
• Using too much matcha: More matcha does not automatically mean more flavor — it can actually become more bitter. Stick to 2 grams per cup.
• Frothing milk too hot: Milk heated above 70 degrees loses its sweetness and can develop a burnt taste. Keep it at 60 to 65 degrees.

Why oat milk is the best choice for matcha latte

Oat milk is the most popular plant-based milk for matcha lattes, and for good reason. The natural sweetness of oats complements the umami flavor of matcha in a way that no other milk can match. The creamy texture provides body without overpowering the matcha flavor. And oat milk froths well, especially the barista variants.

Comparison with other milk types

• Almond milk: Lighter in taste and texture. Froths reasonably in the barista variant. Adds a nutty undertone that some people enjoy, but the matcha flavor can fade into the background.
• Soy milk: High in protein and froths well. The flavor is more neutral than oat milk. Note: soy milk can sometimes slightly curdle in combination with the tannins in matcha at high temperatures.
• Coconut milk: Gives a tropical twist but can overshadow the matcha flavor. Delicious in an iced version, less suitable for a classic warm latte.
• Regular cow's milk: Froths excellently and has a neutral flavor. A good alternative if you have no preference for plant-based.
• Rice milk: Too watery for a good latte. Not recommended.

Tips for the very best matcha latte

After making hundreds of matcha lattes, these are the tips that make the difference:

1. Store your matcha properly. Poorly stored matcha produces a bitter, dull latte. Read our [storage tips](/blog/matcha-bewaren) to keep your matcha fresh.
2. Invest in a chasen. The difference from an electric frother is noticeable — the chasen creates a finer, creamier foam. A good [chasen](/product/bamboe-matcha-klopper-chasen-6-11-cm-80-tanden) lasts for months and costs less than two coffees at a coffee shop.
3. Use a [chasen holder](/product/matcha-klopper-houder-chasen-naoshi-wit-6-8-6-2-cm) to dry your chasen after use. This maintains its shape and extends its lifespan.
4. Experiment with the ratio. Some people prefer a stronger matcha flavor (2.5 grams) and others a milder version (1.5 grams). Find what works for you.
5. Preheat your bowl. Pour a little warm water into your matcha bowl and discard it before you begin. A warm bowl keeps your latte warmer for longer.

Try it yourself

The key to a good matcha latte is good matcha. Our [A+ Grade matcha](/product/japanse-matcha-thee-a-grade-30-g-1) has a smooth, creamy flavor that combines perfectly with oat milk — without bitterness. Pair it with our [bamboo chasen](/product/bamboe-matcha-klopper-chasen-6-11-cm-80-tanden) for the authentic result.

Also check out our [matcha latte recipe](/recepten/matcha-latte-recept) for a short summary you can save, or discover more recipes on our [recipes page](/recepten). Ready to get started? Visit our [shop](/shop) for everything you need.

This article is purely informational and not medical advice.