US volume measures in parentheses are approximate; use a scale for consistent results.
Maple brings gentle caramel and toasted notes to matcha without covering its fresh green character. This recipe uses our standard 4 g (about 2 tsp) matcha base and includes both home and café preparation.
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 smooth and lightly foamy.
16 oz iced maple matcha latte
- 1 matcha base
- 160 g (about ⅔ cup) cold milk
- 12–18 g (about 2–3 tsp) pure maple syrup, to taste
- Ice
- Stir the maple syrup into the cold milk.
- Fill a 16 oz cup with ice.
- Add the sweetened milk, pour the matcha over it, and serve.
Hot maple matcha latte
- 1 matcha base
- 220–240 g (about 1 cup) milk, steamed
- 12–18 g (about 2–3 tsp) pure maple syrup, to taste
- Stir the maple syrup into the prepared matcha.
- Add steamed milk and finish with a light layer of foam.
Choosing the maple component
For a clean maple flavor, use pure maple syrup. Amber syrup is rounded and versatile; a darker, robust syrup will be more noticeable through milk. Pancake syrup is a different product and may contain flavored corn syrup.
For fast café service, a flavored product such as Monin Maple Spice Syrup is another option, but it adds warm spice as well as maple. Begin around 12 g (about 2 tsp) per drink, taste, and increase gradually. Record the finished weight instead of relying only on pump counts.
Adjust the drink to your taste
Milk type, ice dilution, and maple intensity all change the balance. Use less syrup for a tea-forward drink or more for a dessert-like profile. If you want a stronger matcha presence, increase the tea slightly rather than reducing the milk so far that the 16 oz drink feels empty.
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.