Recipes & Routines
Tea Lattes You Can Make Without a Machine
Matcha, hojicha and London Fog lattes using a hand frother and a mug — no espresso machine required.
Key takeaways
- Concentrate first, milk second — never brew tea in milk for lattes.
- A $12 hand frother replaces most of the equipment.
- Sift matcha or accept lumps.
Matcha latte
Sift 2g matcha, whisk with 2 oz (60 ml) water at 167°F (75°C) until smooth, top with 6 oz (180 ml) steamed or frothed milk.
Hojicha latte
Brew 5g hojicha in 3.5 oz (100 ml) at 203°F (95°C) for 90 seconds for a strong roasted base, then add 7 oz (200 ml) hot milk. Naturally low in caffeine and excellent in the evening.
London Fog
Strong Earl Grey concentrate, a little vanilla, frothed milk. Restraint with the vanilla is the whole trick.
Frequently asked questions
- Can I use culinary matcha?
- Yes — for lattes it is the sensible choice, since milk and sweetness cover its rougher edges.
- Why is my matcha lumpy?
- Unsifted powder and water that is too hot. Sift through a small tea strainer first.
About the author
Written by the Leaf & Steep editorial team. We brew, weigh and re-test everything we publish at home with ordinary kitchen equipment — no lab, no sponsorships influencing the verdict. How we test.
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