Iced Matcha Latte

Why You’ll Love This Recipe

I enjoy this recipe because it is quick, refreshing, and easy to customize. The matcha provides a gentle boost of energy, while the milk creates a creamy texture that balances the tea’s natural earthy notes. I also like that I can adjust the sweetness and milk choice to suit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 teaspoon matcha powder
60 ml hot water (about 70–80°C / 158–176°F)
200 ml milk (dairy, soy, oat, almond, or coconut)
1 to 2 teaspoons sugar or syrup, optional
6 to 8 ice cubes
1 bamboo whisk (chasen)

Directions

1. I sift the matcha powder into a bowl to prevent lumps.
2. I pour the hot water over the sifted matcha. I make sure the water is hot but not boiling to preserve the delicate flavor of the matcha.
3. Using a bamboo whisk, I whisk vigorously in a zigzag or “W” motion until the mixture becomes smooth and slightly frothy.
4. If I want a sweeter latte, I add sugar or syrup to the warm matcha mixture and stir until completely dissolved.
5. I fill a large glass with ice cubes and pour in the milk of my choice.
6. I slowly pour the prepared matcha over the milk and ice.
7. I stir gently to combine everything or leave the layers visible for an attractive presentation.
8. Before drinking, I mix well to fully incorporate the matcha into the milk. For extra foam, I sometimes shake everything together in a cocktail shaker before serving.

Servings and Timing

Servings: 1 drink

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Variations

I like using oat milk for an especially creamy texture and mild flavor.

When I want a tropical twist, I choose coconut milk.

For a vanilla version, I add a splash of vanilla syrup.

I sometimes sweeten the latte with honey, maple syrup, or agave syrup instead of sugar.

For a richer drink, I blend the ingredients together with ice to create a frozen matcha latte.

Storage/Reheating

I prefer enjoying this iced matcha latte immediately after making it for the freshest flavor and texture.

If I need to prepare it ahead of time, I store the matcha mixture separately in the refrigerator for up to 24 hours.

I add the milk and ice just before serving to keep the drink cold and refreshing.

Since this is an iced beverage, reheating is not recommended.

FAQs

What is the best water temperature for matcha?

I use water between 70°C and 80°C because boiling water can make matcha taste bitter and reduce its delicate flavor.

Can I make this latte without a bamboo whisk?

I can use a small milk frother, shaker bottle, or regular whisk if I do not have a traditional bamboo whisk.

Which milk works best with matcha?

I find that oat milk and soy milk pair particularly well with matcha because they create a creamy texture and complement its flavor.

Can I make this drink sugar-free?

I can skip the sweetener entirely and enjoy the natural flavor of the matcha and milk.

Why should I sift the matcha powder?

I sift the matcha to remove clumps, making it easier to whisk into a smooth and frothy mixture.

Conclusion

I think this iced matcha latte is one of the easiest ways to enjoy matcha at home. The combination of vibrant green tea, creamy milk, and refreshing ice creates a delicious drink that is both simple and satisfying. Whenever I need a quick afternoon refreshment or a café-inspired treat, this recipe is one of my favorites.