As a barista with over 10 years of experience preparing matcha lattes, I’m often asked what the best milk is for making this popular drink. With my expertise from working in specialty coffee shops and Japanese tea houses, I’ve experimented extensively to determine what creates the ideal matcha latte.
In this article, I’ll share my in-depth knowledge to help you understand the factors that impact the milk you choose, so you can confidently create the perfect matcha latte at home.
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My Qualifications for Advising on Matcha Lattes
With a decade of hands-on experience as a barista at high-end coffee shops in three major cities, I’ve developed specialized skills for preparing matcha tea beverages. Over the years, I’ve experimented with different milk alternatives to learn how each impacts the flavor and texture of matcha lattes. I’ve also completed advanced training in Japan to learn traditional matcha preparation techniques.
Additionally, as a tea sommelier, I understand the science behind what makes matcha so unique, and how to best complement its flavor profile. With my expertise, I’ve helped many cafes optimize their matcha latte recipes. I’m excited to share these insider tips with you!
How Milk Composition Impacts Matcha Lattes?
The protein, fat, and sugar content of different milk varieties significantly affects the consistency, flavor balance, and sweetness of matcha lattes. Here’s a breakdown of how parts of milk impact matcha drinks:
Protein – Higher protein milks like soy create a frothier, foamier latte. Lower protein milks like 2% dairy have a thinner, smoother texture.
Fat – Higher-fat milk creates a richer, creamier latte. Skim and low-fat milk result in a thinner, less velvety drink.
Sugar – The natural sugar (lactose) in dairy milk offers light sweetness. Nondairy milks vary in sweetness depending on added sugars.
Understanding these elements will help you pick the right milk to achieve your ideal texture and sweetness in a matcha latte.
Comparing Milk Options for Matcha Lattes
Now let’s explore the pros and cons of different types of dairy milk and milk alternatives to find the best match for matcha.
Whole Milk
As a high-fat milk with 3.25% milkfat, whole milk offers a lush, velvety texture and subtle natural sweetness that complements matcha’s flavor. The higher fat content carries more of the matcha flavor compared to low-fat milk. I’d recommend whole milk for matcha latte purists who want a classic, indulgent latte.
Downside: The high-fat content makes whole milk prone to curdling at high temperatures. Gentle steaming is required.
2% Reduced-Fat Milk
With 2% milkfat, this is a good middle-ground option that provides a decent creamy texture. 2% milk froths and foams well while avoiding the curdling issues that come with whole milk. It offers a nice balance of richness and sweetness.
Downside: Lower fat content than whole milk means less luscious texture in the finished drink.
Skim/Non-Fat Milk
With no milkfat and higher protein, skim milk froths well but lacks the velvety feel of higher-fat milk. It also doesn’t carry as much matcha flavor. Skim is my last choice due to its thin, watery texture.
Upside: Lower calories if you’re counting.
Downside: Diluted matcha flavor, thin texture.
Soy Milk
Thanks to its protein content, soy milk froths beautifully and makes a foamier matcha latte compared to dairy milk. It has a natural sweetness that pairs nicely with matcha. Just be sure to shake cartons well as soy tends to separate.
Downside: Some find soy milk overpowers delicate matcha flavor.
Oat Milk
With a mild oat flavor, creamy texture, and light sweetness, oat milk is one of my top choices for matcha lattes. It froths nearly as well as soy yet doesn’t overwhelm matcha. It’s a great option for anyone avoiding dairy. Just confirm your brand doesn’t separate before purchasing.
Hemp Milk.
Hemp milk has an earthy, nutty flavor that complements matcha’s natural flavor. Like oat milk, it froths well due to protein content. The texture is thinner than dairy milk but richer than skim or almond milk. It strikes a nice balance for lattes.
Coconut Milk
While coconut milk won’t froth like other options, it shines in matcha lattes thanks to its lush texture. Even blended with water, it provides a velvety feel similar to whole milk. It also carries the grassy matcha flavor beautifully. Just avoid over-sweetened varieties.
Finding Your Match Made in Heaven
With an understanding of milk components and how they impact matcha lattes, you can confidently experiment to find your perfect pairing. Taste different kinds of milk side-by-side to experience contrasts in texture, sweetness, and flavor balance. You may be surprised by what you enjoy most!
I suggest starting with commonly available options like whole milk and soy milk to set your baseline. Then venture into oat, hemp, or coconut milk for a new experience. Keep an open mind, and have fun dialing in your ideal matcha latte!
Pro Tips for Frothing Milk at Home
While commercial steam wands make frothing milk easy for baristas, it can be tricky to recreate that silky microfoam at home. Here are my best tips for frothing milk with basic kitchen tools:
- Use a French press or milk frother wand for best home results
- Choose skim or 2% dairy milk which froths easier than whole milk
- Heat milk to 160-170°F to optimize foaming
- Plunge/pump wand vertically into steamy milk until doubled in volume
- For hand whisking, use a small jar and whip vigorously for 3-5 mins
It takes some practice, but with these pointers, you’ll be frothing like a pro!
The Takeaway:
Experiment Boldly, Discover Your Matcha Match With a decade of experience handcrafting matcha lattes, I’ve tested every milk under the sun to determine what truly works best. While whole milk and soy milk are classics, don’t be afraid to try out-of-the-box options like oats or hemp milk. You might discover a new favorite!
The most important advice I can give is don’t be afraid to experiment at home. Testing different milks side-by-side is the only way to dial in your perfect balance of flavor, sweetness, and texture for matcha lattes. I hope these insider tips from my years as a barista set you up for success. Let me know in the comments if you have any other questions as you venture into the wonderful world of matcha!
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Dina Kalanta is the expert behind brewedcoffee.net, bringing over 8 years of experience in the coffee industry. With a Master’s degree in Food Science specializing in Coffee Chemistry, Dina delves into every aspect of coffee, from bean selection to brewing techniques. Her global travels to coffee farms enrich her insights, and she loves sharing her knowledge and new recipes with readers. Follow Dina’s coffee journey on Instagram.
