Which milk to choose for your matcha lattes? The complete guide

Matcha is not like any other drink. It is a fine, vibrant powder made from shade-grown green tea leaves. Every detail influences its taste: the quality, the storage, the water temperature, the tools you use… and especially the milk. Milk is not just a complement. It is what reveals the full flavour of your latte.

At TSUKI Matcha, we test absolutely every type of milk.
We start internally, when developing new recipes.
Then we test again during our events, pop-ups and tastings, where we prepare lattes with different milks to show how dramatically the taste of matcha can change.

And each time, the same surprise occurs. The exact same matcha can taste completely different depending on the milk used.

You may even have tried a matcha latte you did not enjoy, then loved the very same matcha when prepared with a different milk. This happens all the time.

These reactions helped us understand how much:
• texture can change the balance
• milk flavour can amplify or soften the matcha
• some drinks preserve antioxidants better than others

This is why we created this guide, to help you choose the milk that reveals your matcha, according to your taste and preference.

In this article, you will discover how to choose the milk that best matches the flavour profile you want.

Why does milk change the taste of matcha? 

Each milk has its own personality.

Texture

• fluid means a lighter latte with the taste of matcha coming through clearly
• thicker means a creamier, more indulgent latte

Taste

• neutral means it does not interfere with the matcha
• more pronounced means it adds a more gourmet direction

Nutrition

• plant based milks maximise the absorption of catechins (matcha antioxidants)
• animal milk can slightly reduce this absorption

Depending on what you are looking for (benefits, taste, lightness, indulgence), the ideal milk will be different.

⭐ The milks we use during our tastings

During our workshops, tastings and pop-ups, we focus on three essential milks:

1. Oat milk – The absolute favourite

Probably the most popular milk among our customers and the TSUKI team.
Why?

• naturally creamy texture
• soft and neutral taste
• perfect for a balanced latte
• pairs beautifully with our ceremonial and vanilla matcha

This is the top choice for a comforting, “coffee shop style” matcha latte.

2. Rice milk – The secret to a pure matcha latte

The most underrated milk, and yet one of the very best for matcha.

Rice milk is:
• light
• fluid
• delicately sweet
• relatively neutral

Its lightness allows matcha to express itself fully without being weighed down.

The result is:
✔ very pure flavour
✔ a light latte
✔ no heavy or overpowering taste
✔ ideal with our ceremonial matcha

During our events, this is often the surprise favourite.

3. Cow’s milk – The creamiest and most indulgent option

Many people do not enjoy plant based milks or simply want to recreate the natural creaminess of cow’s milk. It is also the most convenient milk since it is the one most people already have in their fridge.

When to use it:
• when you want a very creamy result
• for a richer, more indulgent experience
• for recipes like the Dirty Matcha Latte (see the recipe here)

Its impact on the benefits
Cow’s milk contains casein, an animal protein that can bind to matcha catechins. This does not remove antioxidants but makes them slightly harder for the body to absorb.

In summary, if your priority is to maximise matcha’s health benefits, choose a plant based milk. If your priority is taste and creaminess, cow’s milk remains an excellent option.

All plant based milks: which one should you choose?

We have tested countless milks. Here are their characteristics:

Oat milk

Soft, creamy and neutral. It creates a smooth latte without masking the matcha. Perfect with our ceremonial and vanilla ceremonial matcha. Easy and reliable for everyday use.

Rice milk

Lighter and more fluid than oat milk. It offers a gently sweet taste that lets the matcha shine. It gives a clean, pure and bright latte, especially with our ceremonial matcha.

Almond milk

Soft, slightly sweet, with a subtle nutty note that adds a gourmet touch. Excellent with vanilla matcha. Its flavour is more present, so it shapes the final taste of the latte.

Soy milk

Dense texture and rich in protein. Works well in recipes and smoothies with culinary matcha. It has a more pronounced taste, ideal for consistent and thicker drinks rather than delicate lattes.

Coconut milk

Exotic flavour and naturally rich texture. Perfect for desserts, iced lattes and tropical recipes. Its strong taste can overpower subtle ceremonial matcha.

Pistachio milk

Creamy and delicately flavoured. A premium option that pairs wonderfully with vanilla matcha.

Cashew, macadamia and hazelnut milks

Cashew milk is soft and very creamy, ideal for comforting lattes.
Macadamia milk is delicate, almost buttery, and enhances our ceremonial matcha beautifully.
Hazelnut milk has a more intense flavour and works well for dessert-style lattes.

Which milk should you choose depending on your TSUKI matcha?

Conclusion: the best milk depends on you

here is no universal “best milk”. There is only the milk that matches your intention.

For a pure and luminous matcha flavour, choose rice milk.
For a balanced and reliable latte, choose oat milk.
For a rich and indulgent latte, choose cow’s milk, almond or pistachio.
For maximum antioxidants, choose plant milks.
For recipes, smoothies and creative drinks, choose coconut, soy or almond.

A perfect latte starts with
good quality matcha
proper whisking
the right tools

Discover our matcha and accessories to prepare your best lattes at home.

👉 Complete Matcha Set — perfect for gifting or treating yourself
👉 Ceremonial Matcha — the essential for a premium latte
👉 Explore all our products