Which milks should you choose for a perfect matcha latte?

You love to enjoy a matcha latte with its smooth texture and subtle umami flavour. But cow's milk is complicated for you, or you want to try a variant? The choice of milk can transform your matcha latte into a smooth, balanced drink or, on the contrary, mask the delicate flavours of matcha tea. What is the best milk for a matcha latte? Discover our reviews and insider tips on matcha.

Which milk for a good matcha latte in a nutshell

Here is a summary of the most popular options:

• Oat milk : Smooth, naturally sweet, and perfect for frothing. Ideal for a creamy matcha latte.
• Almond milk : Light and low in calories, with a subtle nutty flavour, but less frothy.
• Coconut milk : Rich texture and sweet taste, perfect for iced lattes, but can dominate the flavours of matcha .
• Soy milk : Rich in protein, produces good froth, and offers a neutral taste that balances the matcha.
• Animal milk : Smooth texture and perfect froth , but with a higher ecological impact and sometimes difficult to digest.

Quick comparison table

Conclusion: Oat milk is often recommended for its sweetness and ability to enhance the flavours of matcha, while also being environmentally friendly. However, each option has its advantages depending on your tastes and priorities. Try different combinations to find the one that suits you best.

To clarify your choice, let's examine these different options in more detail.

1. Oat milk

Oat milk is often considered the perfect partner for a successful matcha latte. Its popularity in French cafés is based on its qualities, which go perfectly with matcha features .

Taste profile and harmony with matcha

With its natural, slightly sweet flavour, oat milk balances the earthy and complex flavours of matcha. This combination highlights the tea flavors while retaining their authenticity. Each sip offers a subtle blend where neither the milk nor the matcha dominates the other.

You can use any type of milk for this recipe, but I recommend oat milk! It's the ideal milk for matcha because it gives the latte an ultra-smooth base that pairs perfectly with the earthy notes of the tea. – Jenné Claiborne

Texture and froth capacity

Another major advantage of oat milk is its naturally smooth texture and its ability to produce a rich, dense froth. Thanks to its natural oils, it foams easily with a variety of tools, whether a manual frother such as a chasen whisk or an electric frother. For best results, heat the milk just before it reaches boiling point to preserve the delicate flavours of the matcha.

"Oat milk contains oil, and that's what gives lattes a rich, creamy froth." - Letty

For an even more velvety texture, the oat milk barista is often recommended.

Nutritional benefits

Oat milk isn't just flavoursome and convenient. It also offers interesting nutritional benefits. It contains about three times more protein than almond milk and twice as much fiber, making it a filling option. For a balanced drink that stays true to the taste of matcha, choose unsweetened versions. This goes very well with the nutritional composition of matcha. 

Environmental impact

Beyond its culinary grade and nutritional qualities, oat milk stands out for its low environmental impact. Compared to cow's milk, its production generates 80% less carbon emissions, consumes 80% less water, and requires 80% less agricultural land, according to a study by Oxford University. What's more, it requires 8 to 9 times less water than almond milk, reinforcing its status as a responsible choice.

With its pleasant taste, perfect texture, nutritional benefits, and environmental friendliness, oat milk is naturally the ideal choice for prepare a matcha latte on a daily basis.

2. Almond milk

Almond milk, popular with vegans and lactose-intolerant people, adds a special touch to matcha lattes, although it does present some challenges.

Taste profile and interaction with matcha

With its delicate nutty notes and natural sweetness, almond milk perfectly complements the earthy flavours of matcha, adding an interesting depth. However, some varieties may have more pronounced roasted accents, which may overshadow the subtle taste of matcha.
Its texture, similar to that of classic milk, offers a creamy consistency that is ideal for preparing a matcha latte. All that remains is to discover now how to optimize its froth for an even more enjoyable experience.

Froth capacity and preparation techniques

To obtain perfect froth with almond milk, heat it to approximately 65°C. This temperature stabilizes the bubbles and guarantees a smooth, velvety texture.

Opt for full-fat brands, which make it easier to froth. More watery milks, on the other hand, may give disappointing results. If you don't have a milk frother or chasen whisk, a high-speed blender can do the job after heating the milk.

"We've found that almond milk creates the smoothest froth, but feel free to experiment." - Clearspring

Nutritional profile

In addition to its taste, almond milk shows an interesting nutritional profile. Unsweetened, it is low in calories, with only 30 to 60 calories per cup. It contains about 1 gram of carbohydrates, 3 grams of fat, and 1 gram of protein. With no saturated fat or lactose, it contributes 17% of the recommended daily intake of calcium when fortified. However, compared to oat milk, it is lower in protein and often needs to be fortified to meet calcium and other nutrient requirements.

Environmental considerations

Almond milk production has a variety of impacts on the environment. It emits approximately 0.7 kilograms of greenhouse gases per litre and requires only 0.5 metres of land per litre, which is relatively advantageous.

However, its water consumption is a sensitive issue. Producing one litre of almond milk requires approximately 371 liters of fresh water, including 57 liters just to harvest the almonds. California, which supplies 80% of the world's commercial almonds, faces major challenges with regard to groundwater depletion and water resource management.

Almond milk adds a subtle flavour and light froth to your matcha latte, while also being a low-calorie option. However, its environmental impact, particularly in terms of water consumption, is worth considering.

3. Coconut milk

Coconut milk appeals with its rich texture and natural sweetness, making it an interesting plant-based option for matcha latte enthusiasts.

Taste profile and harmony with matcha

With its tropical notes, coconut milk pairs well with the vegetal taste of matcha. Its smooth texture and slightly sweet flavour soften the bitterness of matcha, while its fat content enhances the umami, offering a balanced taste. However, some feel that its strong flavour can sometimes overpower the subtle nuances of high-end matchas.

For a harmonious blend, use about 1 teaspoon of matcha powder for 150 to 200 ml of coconut milk. This ratio allows you to enjoy the flavours of matcha while benefiting from the richness of coconut milk.

Texture and froth capacity

Canned coconut milk, which is denser, provides an intense flavour and creamy texture. The lighter, often enriched carton versions allow for better flavor control. However, coconut milk does not produce much froth when heated, making it ideal for iced matcha lattes. Its naturally velvety consistency compensates for this lack of froth, offering a sensory experience different from other plant-based milks.

Nutritional profile and benefits

Nutritionally, coconut milk is an interesting alternative. It contains fewer calories and about a third less fat than animal milk. It is also rich in manganese, magnesium, iron, and potassium, all essential nutrients. In addition, it is ideal for lactose-free, nut-free, grain-free, and soy-free diets. The medium-chain fatty acids it contains are easily absorbed and provide a quick source of energy for the brain.

Environmental impact and ethical considerations

With a carbon footprint of 0.42 kg of CO₂ equivalent per litre, coconut milk has a much lower environmental impact than animal milk, whose footprint varies between 1.14 and 2.50 kg. In addition, coconut trees absorb carbon dioxide for more than fifty years and require less chemical fertilizers. However, ethical concerns remain about labour conditions in producer countries.

"Coconut producers are 'deeply impoverished' in the main producing countries of Indonesia, India, and the Philippines." – Fair Trade USA

For responsible consumption, choose organic and fair trade certified products, which guarantee fair remuneration for producers.

4. Soy milk

As with the other milks mentioned, the goal is to improve the matcha latte experience, even in the hot chocolate version. Soy milk stands out for its smooth texture and nutritional benefits.

Taste profile and harmony with matcha

Soy milk offers a smooth, slightly sweet flavour that pairs well with matcha. Unlike almond milk, whose nutty taste can sometimes dominate, soy milk offers a more subtle balance. However, its flavour can sometimes mute the delicate notes of matcha.

"Soy milk does not alter the delicate flavors of matcha, but complements them perfectly." – Chloé S., barista specializing in plant-based beverages

Some brands, such as Bonsoy, stand out for their taste, which is similar to that of animal milk, with a slight toasted flavour and a hint of vanilla that pairs perfectly with the umami flavour of matcha.

Texture and foaming capacity

Soy milk not only stands out for its balanced taste. Its high protein content allows you to create a dense and velvety froth, ideal for latte art enthusiasts. By whisking it vigorously, even without specialized equipment, you can obtain a beautiful froth, and adding a small quantity of honey can enhance this texture.

"For me, it's one of the best plant-based milks for making pretty patterns in a matcha latte. The froth holds well, even without sophisticated equipment." – Hugo B., coffee shop trainer

Nutritional profile and benefits

Soy milk is the plant-based milk that most closely resembles animal milk in terms of protein. It contains almost as much protein as cow's milk, with all the essential amino acids. In addition, it is often enriched with vitamin D and calcium. However, it contains phytic acid, a compound that can reduce the absorption of certain minerals such as calcium, iron, and zinc. In terms of calories, it is generally lower in calories than animal milk.

"This is a great option for those who want a nourishing matcha latte without lactose or cholesterol." – Dr. Élodie R., nutritionist

Environmental impact and ethical considerations

Soy milk has a much lower environmental impact than animal milk, producing about one-third of the greenhouse gases and requiring much less water and land. However, soy cultivation is not without controversy. It is often associated with deforestation and intensive water use, with nearly 300 liters needed to produce one litre of soy milk. It should be noted that more than 77% of the soybeans produced worldwide are used for animal feed, while only 7% are consumed directly in products such as tofu or soy milk.

In short, soy milk is a balanced option, both in terms of taste and environmental impact.

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5. Animal milk

Unlike plant-based alternatives, animal milk has a traditional flavor that fully enhances matcha. Cow's milk, in particular, remains the classic option for making matcha lattes. Its natural richness in protein and fat makes it a key ingredient for drinks that are both smooth and flavoursome.

Taste profile and pairing with matcha

Whole milk stands out for its creamy texture and ability to balance the characteristic bitterness of matcha powder. With around 3.5% fat, it softens the sometimes intense flavours of powdered green tea, while adding a touch of luxury to every sip. If you prefer more pronounced and herbaceous flavours, skim or semi-skim milk may be a better option, although it sacrifices some of the richness on the palate.

For an even more enjoyable experience, opt for organic milk or milk from grass-fed cows. This not only guarantees unparalleled freshness, but also a more natural texture and taste.

Texture and foaming capacity

Whole milk excels at frothing, thanks to its high protein content, such as casein and whey. These proteins trap air, while the fat globules stabilize the froth, creating a dense and velvety texture. This combination is ideal for realising a Starbucks-style latte worthy of a professional coffee shop. On the other hand, skim or low-fat milk produces a lighter, less persistent froth with a more fluid texture.

Nutritional values and compatibility with matcha

A 250 ml cup of whole milk contains approximately 152 calories, 8.14 grams of protein, 12 grams of carbohydrates, and 8 grams of fat. It is also a valuable source of vitamin B12, calcium, riboflavin, and phosphorus. However, it is important to note that milk protein can decrease the absorption of catechins, the antioxidants found in matcha tea, thereby limiting some of the health benefits associated with green tea.

Environmental impact and ethical issues

From an environmental perspective, cow's milk comes at a high cost. It generates around three times more greenhouse gas emissions than plant-based milks, uses ten times more agricultural land, and requires between two and twenty times more fresh water. In addition, livestock farming occupies more than two-thirds of the world's agricultural land, contributing to eutrophication and soil and water pollution.

Despite these challenges, animal milk remains popular for its comforting taste and incomparable texture. However, awareness of its environmental impact is driving more and more consumers to explore more environmentally friendly alternatives.

Different types of milk for matcha lattes: pros and cons

Each type of milk has specific characteristics that can influence your matcha latte experience, depending on your priorities such as texture, nutritional values, environmental impact, or dietary restrictions.

Oat milk is valued for its natural sweetness and ability to produce froth, which reduces the need to add sweeteners. However, it is often more expensive and low in protein.

Almond milk is light, low in calories, and has a subtle nutty flavour that pairs well with matcha. However, its production consumes a lot of water and it is difficult to froth.

Soy milk, rich in protein (7 g per serving), has a neutral taste that is balanced with the flavours of matcha, while offering good foaming capacity. However, it can cause allergies and unsweetened versions are less common outside of Asia.

Coconut milk softens the bitterness of matcha thanks to its creamy texture and mineral richness. However, its high saturated fat content and inability to produce froth when heated limit its use in hot drinks.

Finally, animal milk remains the gold standard for frothing, with a rich texture and balanced nutritional profile. However, it has a significant environmental impact and contains more calories and cholesterol. It's also important to note that certain animal proteins can reduce the effectiveness of the antioxidants in green tea, which may influence the overall nutritional values of your matcha latte.

So which milk should you choose for the perfect matcha latte?

In summary, the choice of milk is entirely based on your tastes and preferences. We have reviewed oat milk, almond milk, soy milk, coconut milk, and animal milk, each with distinct features that influence your tasting experience.

Whether you prefer the creaminess of animal milk, the sweetness of oat milk, or the originality of plant-based milks, don't hesitate to experiment. Find the combination that will delight your taste buds with every sip. And for other culinary discoveries with matcha, feel free to browse our many matcha recipes, such as Dalgona Matcha Vegan.

FAQs about matcha latte milks

Can cold milk be used for a matcha latte?

It is entirely possible to prepare a matcha latte with cold milk. Simply dissolve the matcha thoroughly in a little warm water or water at room temperature before adding the cold milk. The result will be an iced matcha latte, perfect for hot days.

What type of plant-based milk should be used for a matcha latte in case of a nut allergy?

Cereal-based milks such as oat, rice, or soy are excellent alternatives for those with nut allergies. They offer varied textures and smooth flavors, while allowing matcha to dissolve well.

Is it possible to mix several plant-based milks in a matcha latte?

Yes, combining different plant-based milks is a great way to achieve balanced texture and flavour. For example, a blend of oats and soy produces a smooth milk with a nice froth, without added sugar or an overly pronounced flavour.