Honey Matcha Latte Recipe (Warm + Cozy + Naturally Sweetened)

There’s something incredibly comforting about sipping on a honey matcha latte—especially on a quiet morning or during a mid-afternoon break when I want something that feels nourishing but still gives me a little energy boost.

This drink combines earthy matcha with warm honey, and it has the smoothest balance of sweet and grassy. It’s one of those drinks that makes you slow down, even for just a few sips.

I’ve tried different versions of matcha lattes over the years, but once I added honey, I didn’t look back. The way it rounds out the slight bitterness of the matcha without being overpowering is just so satisfying.

I usually make mine with oat milk, but you can easily use almond, soy, or even whole milk, depending on what you have or what texture you’re after.

Let’s walk through how I make mine step by step, plus I’ll include a few helpful tips that made a big difference for me when I first started experimenting with matcha at home.

What You’ll Need for a Honey Matcha Latte

Before we get into how to make it, here’s a quick overview of what you need:

• Good quality matcha – I recommend using ceremonial grade if you’re drinking it straight like this. It’s brighter, smoother, and tastes cleaner. Culinary grade is more bitter and better for baking.
• Honey – Use a floral or neutral variety like clover, orange blossom, or acacia. Strong honeys like buckwheat can overpower the matcha.
• Milk of choice – I love oat milk because it’s creamy and naturally sweet, but almond milk is also a nice option if you want it lighter.
• Hot water – Not boiling! Matcha is delicate and can get bitter if your water is too hot. I stick to about 175°F (80°C).
• Small whisk or frother – A bamboo matcha whisk (chasen) works best, but a handheld milk frother or even a small regular whisk can get the job done.

Step-by-Step: How I Make My Honey Matcha Latte

Step 1: Sift your matcha powder

I used to skip this step and always wondered why my matcha would clump. Sifting makes all the difference. I just place a small mesh strainer over a bowl or mug and use the back of a spoon to press the matcha through.

Step 2: Add hot (not boiling) water

I boil my kettle and then let it sit for a couple of minutes before pouring.

I usually add about 1–2 ounces of hot water (around 60ml) to my sifted matcha.

Step 3: Whisk until frothy

Using my bamboo whisk, I whisk the matcha in a zig-zag (W or M) motion until I see a thin layer of foam.

If you’re using a milk frother or handheld whisk, just mix until no clumps remain and you get a bit of froth.

Step 4: Heat your milk and mix in honey.

I warm my oat milk on the stovetop or microwave until it’s hot but not boiling.

Then I stir in about 1 to 1½ teaspoons of honey. Stir really well so it dissolves evenly—no honey puddles!

Step 5: Combine and enjoy

Pour the honey-sweetened milk over the whisked matcha.

You can stir it gently or just let the green swirl blend naturally as you sip.

Tips I Wish I Knew Sooner

Here are some honey matcha latte recipe tips so you’ll get a perfect drink every time:

• Use filtered water. Matcha really benefits from clean water. Tap water can dull the flavor.
• Adjust the honey to your taste. Some days I go light, and other times I need that extra drizzle.
• If you don’t have a whisk, shake it. You can mix matcha and water in a small mason jar and shake it like a cocktail shaker. Just make sure it’s sealed tightly.
• Try it iced. Just whisk the matcha with cold water, stir in honey, add milk, and pour over ice. It’s just as good, especially in summer.
• Use a clear glass mug. Totally optional, but it looks so pretty seeing the green mix into the milk!

Check out more matcha recipes:

• Iced Matcha Latte Recipe (That I Actually Crave Year-Round)
• How I Make the Creamiest Dalgona Matcha Latte at Home
• The Best Iced Strawberry Matcha Latte Recipe