Why You’ll Love This Recipe

I love this iced matcha latte because it is quick, customizable, and incredibly refreshing. I can adjust the strength of the matcha, choose my favorite milk, and make the drink as sweet or as lightly sweetened as I prefer.

I also appreciate that I don’t need complicated equipment. A traditional bamboo whisk works beautifully, but I can also use a small milk frother or tightly sealed jar to mix the matcha. Once the matcha is smooth, all I need is milk and ice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Matcha green tea powder
Warm water
Milk
Ice cubes
Maple syrup, honey, or simple syrup, optional
Vanilla extract, optional

Directions

I sift the matcha powder into a small bowl or cup. I find that sifting helps prevent stubborn lumps and gives me a smoother latte.
I add a small amount of warm water. I avoid boiling water because excessively hot water can make matcha taste more bitter.
I whisk the matcha and water vigorously until the mixture is smooth and a light layer of foam develops on top. I use a bamboo matcha whisk when available, although a handheld frother also works well.
If I want a sweetened latte, I stir maple syrup, honey, or simple syrup into the matcha mixture while it is still warm.
I fill a tall glass generously with ice cubes.
I pour the cold milk over the ice, leaving enough room at the top for the matcha.
I slowly pour the prepared matcha over the milk. I love doing this gently because it creates an attractive green layer before I stir everything together.
I stir the latte thoroughly and taste it. If necessary, I add a little more sweetener or milk until I have the balance I prefer.
I serve my iced matcha latte immediately while it is cold and refreshing.

Servings and Timing

This recipe makes one generous glass of iced matcha latte. I can easily double or triple the ingredients when preparing drinks for more people.

Prep time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes
Servings: 1
Yield: 1 large iced matcha latte

Variations

For an iced vanilla matcha latte, I add a small splash of vanilla extract or vanilla syrup. I find vanilla softens matcha’s earthy notes and gives the drink a sweeter café-style flavor.

When I want a dairy-free version, I replace regular milk with oat, almond, coconut, or soy milk. I particularly like oat milk because its creamy texture works beautifully with matcha.

For a strawberry matcha latte, I add mashed strawberries or strawberry purée to the bottom of my glass before adding ice, milk, and matcha.

I can make a coconut matcha latte by using coconut milk and a little maple syrup. The tropical sweetness of coconut creates an interesting contrast with the earthy green tea.

When I want a stronger drink, I simply increase the amount of matcha while keeping the quantity of milk about the same.

Storage/Reheating

I prefer drinking an iced matcha latte immediately after preparing it because the ice gradually melts and dilutes the drink. Matcha can also settle at the bottom if the latte sits for an extended period.

If I need to prepare it ahead, I mix the matcha, water, milk, and sweetener without adding ice. I keep the mixture covered in the refrigerator for up to 24 hours and shake or stir it thoroughly before serving it over fresh ice.

Because this is an iced drink, I don’t normally reheat it. If I want a warm version instead, I prepare fresh matcha and combine it with warm, frothed milk.

FAQs

What type of matcha should I use for an iced matcha latte?

I prefer a good-quality matcha with a vibrant green color and a smooth flavor. Ceremonial-style matcha gives me a particularly delicate drink, while a good latte or culinary-grade matcha can be a more economical choice when I regularly make milk-based drinks.

Why is my iced matcha latte bitter?

I find bitterness usually comes from using too much matcha, excessively hot water, or lower-quality matcha. I use warm rather than boiling water and adjust the matcha-to-milk ratio until the flavor suits me.

Can I make an iced matcha latte without a bamboo whisk?

Yes. I can use a handheld milk frother, small regular whisk, blender, or a tightly sealed jar. My main goal is to disperse the matcha thoroughly so I don’t end up with dry clumps.

What milk is best for an iced matcha latte?

I use whichever milk I enjoy most. Whole milk creates a rich and creamy latte, while oat milk is one of my favorite dairy-free choices. Almond, soy, and coconut milk also work well and each gives the drink a slightly different flavor.

Can I make my iced matcha latte without sugar?

Absolutely. I often leave out the sweetener when I want the matcha flavor to be more prominent. If I prefer some sweetness, I add maple syrup, honey, simple syrup, or another sweetener a little at a time.

Conclusion

An iced matcha latte is one of my favorite quick drinks when I want something creamy, refreshing, and full of distinctive green tea flavor. I can make it in about five minutes and easily customize it with different milks, sweeteners, vanilla, or fruit. With plenty of ice and freshly whisked matcha, I get a vibrant café-style drink that is easy to prepare at home.

Iced Matcha Latte

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An iced matcha latte is a creamy, refreshing drink that combines vibrant matcha green tea with cold milk and plenty of ice. It takes just five minutes to make and can easily be customized with your favorite milk and sweetener.

Author: Laura
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 large iced matcha latte
Category: Beverage
Method: Whisking
Cuisine: Japanese
Diet: Vegetarian

Ingredients

Matcha green tea powder
Warm water
Milk
Ice cubes
Maple syrup, honey, or simple syrup, optional
Vanilla extract, optional

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Instructions

Sift the matcha powder into a small bowl or cup to remove lumps.
Add a small amount of warm water, avoiding boiling water that can make the matcha taste bitter.
Whisk the matcha and water vigorously with a bamboo whisk, handheld frother, or small whisk until smooth and lightly foamy.
If desired, stir maple syrup, honey, or simple syrup into the matcha mixture while it is still warm.
Fill a tall glass generously with ice cubes.
Pour the cold milk over the ice, leaving room at the top for the prepared matcha.
Slowly pour the matcha mixture over the milk.
Stir thoroughly and taste. Add more sweetener or milk if desired.
Serve immediately while cold and refreshing.

Notes

Use good-quality matcha with a vibrant green color for the smoothest flavor.
Warm rather than boiling water helps prevent excessive bitterness.
A bamboo whisk works well, but a handheld milk frother, small whisk, blender, or tightly sealed jar can also be used.
For a dairy-free latte, use oat, almond, coconut, or soy milk.
For a vanilla matcha latte, add vanilla extract or vanilla syrup.
For a strawberry variation, add mashed strawberries or strawberry purée to the glass before adding the ice, milk, and matcha.
Increase the matcha for a stronger green tea flavor without increasing the milk.
To prepare ahead, combine the matcha, water, milk, and sweetener without ice and refrigerate for up to 24 hours. Shake or stir thoroughly before serving over fresh ice.

Nutrition

Serving Size: 1 large latte
Calories: 170 kcal
Sugar: 13 g
Sodium: 110 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 25 mg