Matcha Latte Recipe (Starbucks Copycat)

Do you crave that creamy, perfectly sweet green tea latte from the coffee shop? You know the one. The drink that feels like a cozy hug in a cup, but comes with a line out the door and a price that makes you wince a little.

Well, I have fantastic news. That iconic Starbucks Matcha Latte is just a few simple ingredients and about five minutes away in your own kitchen. Seriously.

My own matcha obsession was solidified years ago, with one particularly amazing latte in Singapore. Ever since, I’ve been on a mission to crack the code at home. After many, many delicious tests, I’m thrilled to share this copycat recipe with you.

It captures everything wonderful about the original. The frothy texture, the gentle sweetness, that beautiful jade green color. Honestly, it might even be better because you’re in charge. You choose the sweetness, the milk, the level of froth. Let’s get started.

Why This Homemade Version Wins

Making your matcha latte at home isn’t just about saving money, though that’s a lovely perk. It’s about crafting a drink that’s perfectly you.

The Starbucks version uses a pre-sweetened matcha blend, which means you can’t adjust the sugar. Ours lets you sweeten it exactly how you like. You can pick a lush oat milk, a nutty almond, or a creamy soy.

You can make it intensely green or lightly fragrant. This recipe is your canvas, and the result is a fresh, vibrant latte without any additives or preservatives. It’s your ritual, your way.

Ingredients Needed for the Recipe

Just three core ingredients stand between you and latte bliss. Quality here makes a real difference, so let’s break it down.

• Matcha Powder: This is the star. For the closest Starbucks-style result, a good culinary or “latte” grade matcha works wonderfully. It’s balanced for mixing with milk. If you want an exceptionally smooth, less grassy sip, a ceremonial grade is a beautiful splurge.
• Milk: Any milk you love works. For that classic creamy, neutral base, I adore oat or soy milk. Almond adds a nice nuttiness, and coconut milk brings a natural sweetness. Barista-style plant milks froth like a dream.
• Vanilla Syrup: This is the secret whisper that makes it taste like the coffee shop. About a tablespoon of store-bought or homemade vanilla syrup does the trick. It’s that hint of flavor behind the green tea. Maple syrup with a drop of vanilla extract is a great DIY alternative.

How to make Matcha Latte (Starbucks Copycat)?

You have options! Whether you’re a gadget lover or a minimalist, there’s a perfect method here for you. The goal is a smooth, clump-free, and delightfully frothy drink.

Step 1 – Warm Your Milk

Gently heat your milk until it’s hot but not boiling. You can do this in a small saucepan on the stove or in a microwave-safe jug for about 60-90 seconds.

It should be pleasantly drinkable, not scalding. This step is key for dissolving the matcha and creating a comforting hot latte.

Step 2 – Combine Ingredients

Pour the warm milk into your blender. Add the matcha powder and your vanilla syrup right on top.

A little tip? Adding the matcha last, directly into the liquid, helps prevent it from sticking to the dry corners of the blender.

Step 3 – Blend Until Frothy

Securely fasten the lid, and blend on high speed for 20 to 30 seconds. Watch as it transforms into a uniform, vibrant green foam.

You’re looking for a completely smooth texture with no streaks or specks of undissolved powder.

Step 4 – Taste and Adjust

Give it a quick sip. This is your moment. Want it sweeter? Add a touch more syrup. Prefer it stronger? A pinch more matcha.

Blend again for just a few seconds to incorporate any adjustments.

Step 5 – Pour and Enjoy Immediately

Pour your beautifully frothy creation into your favorite mug. If you like, sprinkle a tiny dusting of matcha powder on top for that barista finish.

Then, find a cozy spot and savor it right away, while the froth is at its peak.

Your Toolkit: Methods for Every Kitchen

Don’t have a high-speed blender? No problem at all. Here are two other fantastic ways to achieve that signature texture.

With a Milk Frother: This is my go-to for effortless ease. If your frother has a heating function, simply add cold milk, matcha, and syrup, then let it work its magic. If it doesn’t, heat the milk first, then froth. It creates an incredibly velvety microfoam.

The Traditional Whisk Method: Sometimes simple is best. Sift your matcha into a bowl, add a tablespoon or two of hot water, and whisk vigorously in a “W” motion until smooth and frothy. Then, slowly whisk in your warm, sweetened milk. It’s a wonderfully mindful process.

Tips

• Sift, Don’t Stir: To avoid dreaded clumps, always sift your matcha powder before adding it to liquid. It makes a world of difference for a silky texture.
• Mind the Temperature: If whisking matcha with water, use water around 175°F (80°C). Boiling water can make matcha taste bitter, masking its delicate, sweet notes.
• Froth is Your Friend: That luxurious foam is part of the experience. Don’t skip the blending, frothing, or vigorous whisking. It creates the body and mouthfeel you love.
• Start Mild, Go Wild: Begin with the suggested sweetness, then customize. The beauty of this recipe is making it yours. Add more, or use a sugar-free syrup for a lighter version.
• Store Matcha Right: Keep your matcha powder in a sealed container in a cool, dark place, like the fridge. This preserves its vibrant color and fresh flavor.

Fun Variations to Shake Things Up

Once you’ve mastered the classic, the playground opens up. A few of my favorite twists.

The Cozy Spice Latte: Add a pinch of cinnamon, nutmeg, or cardamom to the blender. It gives a warming, chai-like vibe that’s perfect for chilly mornings.

Minty Fresh Matcha: Add a few fresh mint leaves to the blender, or muddle them in the bottom of your glass before pouring in an iced latte. It’s incredibly refreshing.

Dessert in a Cup: For a truly indulgent treat, swap the vanilla syrup for a spoonful of brown sugar syrup or even a dash of caramel. It feels like a special occasion.

Iced Matcha Latte: It could not be easier. Blend the matcha and syrup with a little cold milk first to form a paste, then add the rest of the milk and a handful of ice. Blend until frothy and frosty.