Salted Maple Matcha Latte Recipe (Hot or Iced)

If you like matcha but want something a little richer and more interesting than your usual latte, this salted maple matcha latte is one I keep coming back to.

It has that earthy matcha base, but the maple adds a deep sweetness that feels more cozy, and the pinch of salt ties everything together.

I started making this when I wanted a break from coffee but still wanted something that felt like a treat.

You can keep it simple or take it up a level with salted maple cold foam on top, which I highly recommend.

Here’s how to make it exactly step-by-step.

Why This Salted Maple Matcha Latte Works

There’s a reason this combination feels so satisfying. Matcha on its own can sometimes lean a bit grassy or strong, especially if you’re not used to it.

Maple syrup softens that edge without overpowering it. It’s not as sharp as regular sugar, and it blends really well with the natural flavor of matcha.

Adding a pinch of salt might sound small, but it makes a noticeable difference. I noticed the first time I tried it that the drink tasted more balanced and less flat.

It brings out the maple flavor and makes everything feel more rounded.

Another thing I like about this recipe is that it works both hot and iced. I switch between them depending on the weather, but the flavor stays just as good either way.

Salted Maple Matcha Latte Ingredients

For the latte itself, you don’t need anything complicated. I kept this simple so you can make it anytime without overthinking it.

• 1 teaspoon matcha powder (ceremonial or good quality culinary)
• 2 tablespoons hot water (not boiling)
• 1 cup milk (dairy or plant-based)
• 1–2 tablespoons maple syrup (adjust to taste)
• small pinch of salt
• ice (for iced version)

Optional topping:

• salted maple cold foam

How to Make Salted Maple Matcha Latte

Step 1: Sift and prepare the matcha

Start by sifting your matcha powder into a bowl or cup. I used to skip this step, but it actually makes a difference.

Matcha tends to clump, and those little clumps don’t dissolve well.

Sifting gives you a smoother texture, and your latte ends up looking cleaner and tasting better. It takes maybe 10 seconds, so it’s worth it.

Step 2: Add hot water and whisk

Pour about 2 tablespoons of hot water over the matcha. The water should be hot but not boiling. If it’s too hot, it can make the matcha taste bitter.

Use a bamboo whisk if you have one, or a small regular whisk. Whisk in a quick zigzag motion until the matcha is fully dissolved and slightly frothy on top.

You’re aiming for a smooth, lump-free mixture. If you still see clumps, keep whisking for a few more seconds.

Step 3: Add maple syrup and salt

Once your matcha is smooth, stir in the maple syrup and a small pinch of salt.

This is where the flavor really starts to come together. I usually start with one tablespoon of maple syrup and adjust from there depending on how sweet I want it.

The salt should be subtle. You don’t want it to taste salty, just more balanced.

Step 4: Heat and froth the milk (for hot version)

If you’re making this hot, heat your milk until it’s warm but not boiling. I usually do this on the stovetop or in the microwave.

Then froth it if you can. A milk frother works best, but even shaking it in a jar or whisking it quickly helps.

Pour the warm milk into your matcha mixture and stir gently. You can also layer it if you want that café-style look.

Step 5: Build the iced version

For an iced salted maple matcha latte, fill a glass with ice first.

Pour the milk over the ice, then slowly add your prepared matcha mixture on top. I like doing it this way because you get that layered look before mixing it.

Give it a stir before drinking so everything blends evenly.

Step 6: Add salted maple cold foam (optional but recommended)

Spoon or pour the salted maple cold foam on top of your latte. It adds a creamy layer that makes the drink feel more like something you’d order at a coffee shop.

This step takes it from a simple matcha latte to something that feels more complete.

The contrast between the foam and the matcha underneath is really nice.

Salted Maple Matcha Latte Tips

The quality of matcha matters more than you think. If your matcha tastes too bitter, it’s often the powder, not the recipe. I try to use a smoother, brighter green matcha when I can.

Don’t skip the salt. Even a tiny pinch changes the flavor. The first time I made this without it, the drink felt a bit flat. With salt, everything comes together better.

Adjust sweetness slowly. Maple syrup can vary in intensity, so it’s better to start with less and add more if needed.

If your matcha isn’t blending well, it usually means the water wasn’t hot enough or you didn’t whisk long enough. Fixing those two things usually solves it.

Salted Maple Matcha Latte Variations

You can easily tweak this recipe depending on what you’re in the mood for.

For a stronger matcha flavor, use 1½ teaspoons of matcha instead of one. I do this when I want a more noticeable matcha taste.

If you want it creamier, use oat milk or whole milk. Both give a richer texture compared to lighter options.

For a slightly different twist, try adding a drop of vanilla extract. It pairs well with maple and softens the matcha a bit more.

You can also turn this into a blended drink by adding ice and blending everything together. It ends up closer to a matcha frappe.

How to Store and Prep Ahead

This drink is best fresh, but you can prep parts of it in advance.

You can whisk the matcha mixture ahead of time and keep it in the fridge for up to a day. Just give it a quick stir before using it.

If you’re making salted maple cold foam, that can also be stored separately and added when you’re ready to drink.

I don’t recommend storing the fully assembled latte, especially with ice, because it separates and loses its texture.

Check out more matcha recipes: