US volume measures in parentheses are approximate; use a scale for consistent results.
Honey softens matcha’s natural bitterness while preserving its grassy, umami-rich character. This recipe uses our standard 4 g (about 2 tsp) matcha base and works as either a 16 oz iced drink or a balanced hot latte.
Matcha base
- 4 g (about 2 tsp) Kyoto Teien Matcha
- 30 g (about 2 tbsp) water at 160°F / 71°C
Sift the matcha, add the water, and whisk until completely smooth. A bamboo whisk, handheld frother, or sealed shaker can all work; avoid trapping dry matcha at the bottom.
16 oz iced honey matcha latte
- 1 matcha base
- 160 g (about ⅔ cup) cold milk
- 10–15 g (about 1⅜–2⅛ tsp) concentrated honey syrup, to taste
- Ice
- Add the milk and honey syrup to a 16 oz cup and stir well.
- Fill the cup with ice.
- Pour the prepared matcha over the milk and serve.
Hot honey matcha latte
- 1 matcha base
- 220–240 g (about 1 cup) milk, steamed
- 10–15 g (about 1⅜–2⅛ tsp) concentrated honey syrup, to taste
- Stir the honey syrup into the prepared matcha.
- Add steamed milk and finish with a thin layer of foam.
Make concentrated honey syrup
Combine 200 g (about ⅝ cup) honey with 100 g (about ⅜ cup) warm water and stir until uniform. Do not boil it. Cool, transfer to a clean covered container, refrigerate, and follow your local food-safety rules for labeling and shelf life. This 2:1 syrup is easier to measure and blends into cold milk more reliably than straight honey.
For a ready-made café option, a commercial honey syrup such as Monin can improve speed and portion consistency. Start below the manufacturer’s suggested serving, weigh the result, and adjust to match your honey and milk.
Adjust the flavor
Different honeys can taste floral, fruity, dark, or earthy. Begin with 10 g (about 1⅔ tsp) syrup, taste, and increase in small steps. A little more sweetener can emphasize toasted notes; less keeps the fresh tea character forward. For a stronger drink, adjust the matcha before adding excessive syrup.
Café scaling
For 10 drinks, whisk 40 g (about ⅓ cup) matcha with 300 g (about 1¼ cup) water at 160°F. For 25 drinks, whisk 100 g (about 1 cup) matcha with 750 g (about 3⅛ cups) water. Mix thoroughly, keep the batch cold, stir before portioning, and use it the same day. Portion 34 g (about 2 tbsp + 1 tsp) base per drink. Test the batch in your own workflow before service.
See more ratios and techniques in our Complete Matcha Guide.