If you’re wondering how to make matcha tea with milk, you’re in the right place. Preparing a creamy cup with vibrant color and silky foam isn’t complicated, but it’s worth paying attention to a few details: matcha quality, water temperature, ratios, and of course, your choice of milk. At Nawo Routines, we’ll guide you step by step so your next break tastes like a café-quality treat—without leaving home.
Before you start: matcha, temperature, and ratios
The foundation of making matcha tea with milk is a good ceremonial—or at least premium-grade—powder. The fresher and greener it is, the more sweet and umami notes it will bring. To dissolve it, use hot—but not boiling—water; around 70–80 °C lets the flavor bloom without turning bitter. Start with half to one teaspoon (2–3 g) of matcha for 60–80 ml of water, whisk with a chasen or a frother until there are no lumps and a thin layer of foam forms. Then add 120–180 ml of milk, depending on whether you like it lighter or more intense. With the right amount of matcha and a balanced milk-to-water ratio, you’ll enjoy the full properties and flavor of the drink.
The role of milk in flavor and texture
Not all milks behave the same. Some enhance matcha’s natural sweetness, others add body, and several contribute cereal, nutty, or coconut notes that can transform your cup. Choosing well is key to mastering how to make matcha tea with milk and tailoring the drink to your palate, the season, or even the time of day. Here are our favorite options:
Oat milk
Oat has earned its reputation for a reason: it’s creamy, foams well, and adds gentle cereal notes that harmonize with matcha without overshadowing it. If you want a subtly sweet profile, oat will help you nail a modern, barista-friendly matcha latte. “Barista” versions in particular foam beautifully and deliver an irresistibly silky texture.
Soy milk
Soy offers a balance of protein, foamability, and neutrality. It boosts matcha’s color, handles heat well, and gives consistent results. If you want a reliable base for a plant-based matcha latte, soy is practical and versatile—great hot or iced.
Whole or semi-skimmed milk
Whole milk is the classic choice when you want creaminess and stable foam. Its higher fat content rounds out matcha’s green notes and leaves a velvety mouthfeel. If you’re just learning how to make matcha tea with milk, whole milk is an excellent starting point—especially if you enjoy a fuller texture and natural sweetness without added sugar.
When you prefer a lighter cup, semi-skimmed keeps matcha’s freshness and gives a drier finish. It foams a bit less, but it’s ideal if you like to have more than one in a day without it feeling too heavy. For many people, this is the perfect everyday balance.
Almond milk
Almond brings fragrance and a delicate sweetness that pairs nicely with matcha’s umami. The foam is lighter, but its nutty character makes for a sophisticated cup. It works especially well if you heat the milk to no more than 60–65 °C to preserve its aroma. For refreshing your matcha-with-milk routine, almond is an elegant choice—just keep in mind it can be a little strong and may mask the matcha if overdone.
Coconut milk
If you’re in the mood for an exotic twist, coconut is your ally. Its body and natural fats steer matcha toward a dessert-like territory—perfect for an afternoon treat. Use lighter versions if you don’t want coconut to take over. Once you dial in how to make matcha tea with coconut milk, you’ll discover a comforting, tropical side to this drink.
Finding your ideal combination of matcha, temperature, and milk is a delicious journey. Whole milk gives plush creaminess; oat adds a modern touch; almond brings sophistication; and coconut offers a tropical hug. Soy guarantees balance, and rice milk delivers a clean lightness.
With practice, every sip tells a different story. Now that you know how to make matcha tea with milk, save this guide and tell us at Nawo Routines which blend won you over. And don’t forget to order quality matcha from us so you can enjoy it the way you deserve.
