Choosing the right milk can make or break your matcha latte. Here’s what to consider. The milk you select influences flavour, texture and foam.
Milk options
- Oat milk – offers a creamy texture and subtle sweetness that pairs well with matcha. It froths nicely and is popular in cafés.
- Almond milk – light and nutty, but may result in a thinner latte. Choose unsweetened varieties to control sugar content.
- Soy milk – provides a protein boost and froths well. It has a neutral taste that lets matcha shine.
- Coconut milk – rich and tropical; best for indulgent lattes. Be aware that high‑fat coconut milk is thick and may overpower matcha.
- Dairy milk – whole milk creates a velvety latte, while skim milk is lighter. Lactose‑free and grass‑fed options cater to different dietary needs.
- Pea or hemp milk – alternative plant milks offer unique flavours and can be fortified with vitamins.
Experiment with different milks to find the one that complements your matcha and suits your dietary preferences. Don’t forget to heat and froth the milk properly for the best texture.
