The Best Iced Matcha Latte Recipe
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This refreshing Iced Matcha Latte recipe is my favorite way to start the day, particularly in the summer! I’m sharing everything you need to know about making iced matcha at home, from sourcing high quality matcha to customizing your drink with fun flavor additions.
Iced Matcha Lattes for Beginners
Table of Contents
I gave up coffee years ago when my body decided to stage a toddler-like revolt against it, complete with racing thoughts and shaky hands. Giving up coffee itself wasn’t the worst, but I desperately missed the ritual of it. I longed for a little cup of something to start my day: a mug to wrap my hands around or an icy beverage to wake me up as I faced the afternoon. And sure, a little burst of energy would be nice, too.
I tried matcha on a whim and never looked back. Surprisingly, I experienced a notable lift in my focus and energy, but without the crash, dizziness, or shakiness I experienced with coffee. And as an added bonus, I found matcha to be absolutely delicious! Smooth and subtly sweet with a hint of umami, I couldn’t get enough of this bright green drink.
For the last three years, I’ve been making a matcha drink at home for myself almost every single day. I’ve done a full, nerdy deep dive on how to make the best matcha, from water temperature to flavor pairings.
I’ve shared everything I know about hot matcha lattes already, but now we’re diving into Iced Matcha Lattes. I’ve included all my tips so you can make a refreshing, energizing, and creamy iced matcha latte that’s perfectly tailored to your tastes.
Ingredients You’ll Need
Iced matcha drinks are made with four basic elements. Jump to the recipe card to see the exact ingredient amounts!
- Matcha powder– Look for high-quality ceremonial-grade matcha that’s bright green and sourced from Japan. Make sure you get pure matcha not matcha latte powder. Matcha comes in a whole range of flavor profiles. Learn more about sourcing matcha below!
- Water– You’ll need just a small amount of warm water to dissolve the fine powder.
- Milk– Cow’s milk and plant-based milks both work well in iced matchas. My personal favorites for iced matchas are coconut milk and unsweetened oat milk.
- Sweetener– Sweetener is optional, but it helps balance matcha’s earthiness. Keep in mind that sweeteners like cane sugar and honey can be difficult to dissolve in iced drinks. I prefer to use maple syrup, simple syrup, or a flavored syrup like homemade vanilla syrup or honey syrup.
Optional Equipment
These tools are not required but are very helpful for making matcha lattes.
- Bamboo Matcha Whisk (or chasen)- Designed to break up clumps and create foamy matcha. The multiple bamboo tines incorporate air into the fine powder when mixed with water.
- Mini sifter– Any fine mesh sieve will work just fine for this recipe, but these mini ones are great for a small amount of matcha and are also useful for dusting powdered sugar or cinnamon on desserts like Canestrelli Cookies or Blueberry Crepes.
- Matcha bowl– If you’d really like to nerd out, you can invest in a small matcha bowl (or chawan), which is specifically designed for Japanese tea ceremonies. That said, you can absolutely use any small round bowl or bowl-shaped mug to whisk your matcha.
How to Make A Perfect Iced Matcha Latte
Step 1: Sift the matcha green tea powder through a fine mesh sieve into a bowl. Add 1/4 cup warm water and use a matcha whisk to combine with the up and down “M” motion until smooth and slightly frothy.
Step 2: Sweeten your milk to taste. Fill a tall glass 2/3 of the way full with ice cubes, then pour the milk over top.
Step 3: Pour the matcha mixture over top of the milk. Stir with a straw to combine and enjoy!
Recipe Tips for Matcha Success
- Water temperature matters. Matcha should never be dissolved in boiling water, as it can make it taste bitter. For iced matchas, I use slightly warm water.
- Sifting isn’t optional. This step prevents unpleasant clumping and graininess.
- Storing your matcha: Store matcha powder in an airtight container in a cool, dark place to maintain its bright color and fresh flavor. If you live in a very humid or hot climate, store matcha in the refrigerator.
- Milk impacts sweetness. Keep in mind that the type of milk you choose matters. Sweetened or vanilla flavored milks will impact the sweetness and flavor of your drink. I prefer to use milk without added sugars, so I can control the sweetness myself. Unsweetened vanilla almond milk would be a good option here if you want the vanilla flavor without any sweetness (or a splash of vanilla extract!).
- Experiment to find your perfect ratio of milk to matcha. I personally find that if I add more than ¾ cup of milk to my latte, the matcha flavor starts to get lost. If you want the matcha to be less strong, add more milk. If you want a stronger matcha flavor, increase the matcha to 1 1/2 teaspoons.
Variations and Flavor Pairings for Matcha
- Lavender Iced Matcha– For a gorgeous summertime tea, sweeten your milk with 2 teaspoons of lavender simple syrup.
- Vegan Coconut Matcha Latte: For a vegan iced matcha, we love using coconut milk. It’s super refreshing and complements matcha’s earthiness well. Sweeten with simple syrup, or really amp up the flavors with our homemade coconut simple syrup. Soy milk, oat milk, or almond milk are also good options- just check the added sugar!
- Berry Matcha– Matcha also pairs well with berry flavors like raspberry, blackberry, and strawberry. I love adding this blackberry syrup to matcha. You can also add berry purees to matcha.
- Water Matcha or Cold Brew Matcha: There’s nothing “brewing” in this version of matcha, but you might sometimes see it called that in coffee shops. For a really refreshing drink that lets the matcha flavor shine, skip the milk entirely. Fill a glass with ice and 3/4 cup of cold water, stirring in a little sweetener. I love it with our honey simple syrup. Mix your matcha in a bowl with another 1/4 cup of warm water and whisk as usual. Pour the matcha on top and enjoy!
Cold Foam Matcha: Start with the cold brew matcha listed above, then froth 1/4 cup cold milk and pour on top. I love to use the lavender syrup above to make lavender cold foam just like Starbucks!
Recipe FAQs
If you’re enjoying matcha in a drink, always choose one that is sourced from Japan, ceremonial grade, and has a vibrant green color. Culinary grade matcha should only be used for baking, as it can be very bitter.
High quality matcha powder will be priced between $15 and $20 an ounce. It sounds expensive, but making iced lattes at home is still a fraction of the price of buying them at a coffee shop.
Matcha has a range of flavor profiles from dry and umami to mellow and sweet. Some bitterness or acidity can be good in a matcha used for lattes, as it helps the flavor stand up to the milk. Nio Teas has really helpful flavor profiles for each of their teas, and they often run sales. My current favorite matcha for lattes is Ippodo’s Isucho Matcha.
Absolutely! If you don’t have a matcha whisk, just put the matcha in a jar with 1/4 cup warm water. Seal tightly, then shake. And shake. It’s a bit of an arm workout, but the matcha will dissolve in about 30 seconds. If you want to add a touch of honey, this would be the time to do it so it dissolves in the warm water.
Matcha is shade grown then ground into a powder, meaning the whole leaf is consumed, rather than green tea leaves that are steeped and then discarded. Studies have indicated that matcha could have several health benefits. Matcha is high in antioxidants, particularly catechins, which have been found to help lower blood pressure and LDL cholesterol.
Matcha also contains polyphenols, which have an anti-inflammatory effect, and L-theanine, which has been linked to greater concentration alertness.
One serving of matcha typically has a little more caffeine than green tea and a little less than a cup of coffee, ranging from 38-89 mg of caffeine. If you’re sensitive to caffeine, you might want to drink matcha in the morning only.
More Coffee Shop Drinks to Try at Home
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The Best Iced Matcha Latte Recipe
Ingredients
- 1/4 cup lukewarm water
- 1 teaspoon ceremonial grade matcha (See note 1)
- 3/4 cup cold milk (dairy or plant based, see note 2)
- ice
- 2 teaspoons sweetener of your choice (see note 3)
Instructions
- Sift the matcha powder through a fine mesh sieve into a bowl. Add 1/4 cup warm water and use a matcha whisk to combine with the up and down "M" motion until smooth and slightly frothy.
- Sweeten your milk to taste. Fill a tall glass 2/3 of the way full with ice, then pour the milk over top.
- Pour the matcha mixture over the milk, then stir with a straw to combine. Enjoy.