Which milk goes best with matcha? Oat, coconut, soy or cow's, tested

At home we have an unwritten rule: when we open a new tin of matcha, the first bowl is drunk on its own, with water, as tradition dictates. The second is already a latte, and that is when the yearly debate starts: which milk? I have made so many matcha lattes with so many different milks that I could pin a points table to my fridge door, league style. This article is, basically, that table.

A word of warning first: there is no single answer here. There is an answer depending on what you are after: creaminess, foam, a clean flavour or a light glass. Let's go through them one by one.

Oat drink: the all-rounder

If you can only keep one, keep this one. Oat has a gentle natural sweetness and a creamy texture that embraces the matcha without masking it. The “barista” versions, formulated for frothing, whip up a dense, stable foam that will hold latte art if you fancy a go.

Its only drawback: that sweetness of its own rounds off the matcha's profile. For most people that is a virtue; if you are an umami purist, you may feel it softens things a little too much.

Ideal for: the everyday latte, hot or iced, and for anyone coming from the world of oat-milk coffee.

Soy drink: the best for foam

Soy is the quiet champion of foam: its protein whips into a fine, long-lasting crema that often beats cow's milk. Flavour-wise it is fairly neutral, with a very faint bean note that you barely notice with matcha.

A tip that saves heartache: pour it warm, not boiling, and ideally over matcha that is already dissolved. At very high temperatures and with sudden changes in acidity, soy can curdle, and a matcha latte with lumps of improvised tofu is not the experience we are after.

Ideal for: those who want serious foam and a flavour that does not compete.

Coconut drink: summer mode

Coconut and matcha get on surprisingly well: the tropical touch of coconut with the grassy note of the tea is a pairing that tastes of holidays. Hot, it comes out lighter than oat; iced, it is probably the best of the lot.

Watch out for one thing: there is “coconut drink” (light, for drinking, the one in a carton) and “coconut milk” (the thick one in a tin, for cooking). For a latte you want the first. With the second you end up with a Thai dessert, which is fine too, but that is another plan altogether.

Ideal for: iced matcha lattes and anyone with a sweet tooth for flavours.

Almond drink: the light one

Almond gives the lightest glass on the list, with an elegant nutty touch. In return, it barely froths and its thin texture leaves the matcha more exposed: if the matcha is good, it shines; if it is mediocre, there is nowhere to hide.

Ideal for: anyone who wants a low-calorie latte and has a matcha they can trust.

Cow's milk: the classic

Whole milk gives the roundest texture and a noble foam, and its fat wraps around the matcha's bitterness better than anything else. Semi-skimmed sits halfway on every count, and skimmed, honestly, leaves the latte a bit sad.

The interesting nuance: cow's milk has a more noticeable flavour of its own than oat or soy, so “classic” does not mean “neutral”. With first harvest matcha, the whole milk + 2 grams combination is pure comfort.

Ideal for: traditionalists and the days that call for a blanket and a hot mug.

The summary table

The ingredient that matters more than the milk

After so much tasting, the awkward conclusion: the milk changes the latte, but the matcha decides it. With a low-grade matcha, no drink in the world fixes the bitter background; with a first harvest ceremonial grade, almost any combination in the table works.

The 2 grams per glass come to 0.42 euros with our 100 g Organic Ceremonial Matcha Tea (20.99 euros, around 50 lattes per bag). Stone-ground, certified organic and from Jingshan, where powdered tea was born centuries before travelling to other countries. You choose the milk; we will take care of the matcha.

Frequently asked questions

What is the best milk for a matcha latte? For every day, a barista-style oat drink: creamy, froths well and its natural sweetness complements the matcha. For maximum foam, soy; for iced, coconut.

Does matcha taste different with a plant-based drink than with cow's milk? Yes. Neutral plant drinks (soy, almond) leave the matcha flavour cleaner; oat sweetens it slightly and whole cow's milk wraps it in its own dairy flavour.

Why does my soy drink curdle with matcha? Because the temperature is too high or the change is too sudden when mixing. Use the soy warm and pour it over the matcha once whisked, not the other way round.

Will any oat drink do or does it have to be barista? Any will do for flavour; the difference with barista is the foam, which whips up better and lasts longer. If you do not froth, the regular one works just as well.

How much matcha should I use per glass of milk? 2 grams of matcha per 300-500 ml of milk or plant drink, first dissolved in 60 ml of water at 70-80 °C. If you want it stronger, go for 3 grams rather than more sugar.