Matcha milk tea sits at the intersection of two beloved drink traditions: the creamy, sweetened milk tea popular across Asia and the earthy, grassy character of genuine matcha. The result is a drink that is richer and more substantial than a plain matcha latte, with a sweetness and body that makes it particularly enjoyable as an afternoon treat. This recipe shows you how to make a cafe-quality version at home, both hot and iced.
What makes matcha milk tea different from a latte
A matcha latte is essentially
whisked matcha topped with steamed or cold milk, usually with minimal or no
added sweetener beyond what you choose to add. Matcha milk tea, in the cafe
style that has become popular across Bangladesh and Southeast Asia, uses a
sweetened base. The matcha is dissolved in water, then combined with sweetened
milk, which might be evaporated milk, condensed milk, or regular milk with
sugar or simple syrup added separately. The texture is slightly richer and the
sweetness is more intentional than in a standard latte.
Ingredients
•
1 to 2 teaspoons matcha powder
•
60 ml warm water at 70 to 80 degrees Celsius
•
200 ml full cream milk or evaporated milk
•
1 to 2 tablespoons sweetened condensed milk or simple
syrup to taste
•
Ice for the iced version
Hot version
Sift the matcha into a bowl and
add the warm water. Whisk briskly in a W motion for 15 to 20 seconds until
completely smooth and frothy. Warm the milk gently in a small saucepan over low
heat, being careful not to boil it. Add the condensed milk or simple syrup to
the warm milk and stir to combine. Pour the sweetened warm milk over the
whisked matcha. Stir gently and serve immediately. Taste and adjust the
sweetness before serving.
Iced version
Whisk the matcha with warm water
as above. Let the matcha mixture cool for a minute or allow it to chill in the
refrigerator for a few minutes while you prepare the rest. Fill a tall glass
with ice. Pour the cold milk and sweetener over the ice and stir to combine.
Pour the matcha concentrate over the top. Either stir immediately for an evenly
mixed drink or pour slowly over the back of a spoon for a layered effect.
Choosing your sweetener
Condensed milk is the classic
choice for this style of milk tea and gives the richest, most indulgent result.
It provides both sweetness and a creamy body that pairs beautifully with the
earthy matcha. Simple syrup dissolves cleanly and lets you control the
sweetness level more precisely without adding as much fat. Regular sugar works
but should be dissolved in the warm milk rather than added to a cold drink
where it may not dissolve completely. Brown sugar or palm sugar adds a subtle
caramel note that works well with matcha.
Variations
Adding half a teaspoon of
vanilla extract to the milk gives a gentle vanilla background that makes the
whole drink feel more cafe-like. A pinch of salt, the amount you would barely
see on your fingertip, actually enhances sweetness perception and rounds out
the flavour. For a Thai-inspired version, use evaporated milk and add a small
amount of orange blossom water.
Common questions
Can I add tapioca pearls to
make it a bubble tea? Yes. Cook the
tapioca pearls according to the package instructions, sweeten them with a
little brown sugar syrup, and add them to the glass before the ice and milk.
The result is a matcha bubble milk tea.
Which matcha grade is best
for milk tea? A culinary or
mid-range grade is ideal. The intensity of condensed milk and evaporated milk
can overpower a very delicate ceremonial matcha, so a slightly stronger grade
gives a better balance.
How do I make simple syrup at
home? Combine equal parts sugar and
water in a small saucepan over low heat. Stir until the sugar dissolves
completely, then remove from heat and let cool. Store in the fridge for up to
two weeks.
This recipe works equally well
with dairy and plant-based milk alternatives. Oat milk and soy milk both
perform well and give a slightly different but equally enjoyable result.
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