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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.

6 min read Updated 2026-04-12
Matcha latte in a ceramic cup with a whisked green top

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.

Recommended products

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Matcha kitsEditor's Pick

Complete Matcha Starter Kit

Ceremonial matcha powder, bamboo whisk, scoop and holder in one box.

Why we recommend it: Everything a beginner needs to whisk a lump-free bowl of matcha on day one.

$30-$45
Check Price on Amazon

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.

Also worth having

Matcha whisks

Bamboo matcha whisk set

100-prong chasen with a ceramic holder and bamboo scoop.

Why we recommend it: The holder is what keeps a bamboo whisk from splaying after a few weeks.

$20–$35
Check Price on Amazon
Recipes & Routines: Matcha latte in a ceramic cup with a whisked green top
Matcha latte in a ceramic cup with a whisked green top

London Fog

Strong Earl Grey concentrate, a little vanilla, frothed milk. Restraint with the vanilla is the whole trick.

Recommended products to get started

Matcha bowls

Matcha bowl (chawan), 16 oz

Wide ceramic bowl with a flat base made for whisking.

Why we recommend it: The flared shape gives the whisk room to move so matcha froths instead of clumping.

$18–$32
Check Price on Amazon

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-taste the tea and methods we write about at home with ordinary kitchen equipment. Product recommendations are chosen by research rather than hands-on testing, and no sponsorship influences a verdict. How we research and test.