This iced matcha latte shakes matcha powder with a little hot water, then pours it over cold milk and ice for a smooth green drink in about five minutes without any special tools.
Shaking the matcha in a jar breaks up clumps without a bamboo whisk, and the result tastes grassy, creamy, and lightly sweet. Use any milk you like and sweeten the drink to your taste.
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Why This Iced Matcha Latte Recipe Works
Dissolving the matcha in a small amount of warm water first gives it room to blend smoothly, so the drink has no gritty clumps at the bottom of the glass.
Using water that is hot but not boiling protects the delicate flavor of the tea, which turns bitter and harsh when it meets water at a full boil.
Pouring the green mixture over cold milk creates an appealing layered look, and a quick stir brings everything together into a creamy sip.
Ingredients for Iced Matcha Latte
- For the latte: one teaspoon matcha powder, two tablespoons hot water that is not boiling, one cup cold milk, and one cup ice cubes.
- For sweetness: one to two teaspoons honey, sugar, or maple syrup if you like, added to the matcha while it is still warm.
Matcha powder: Culinary or ceremonial matcha both work, and a brighter green powder usually tastes smoother and less bitter.
Hot water: Water that has rested for a minute after boiling dissolves the powder without scorching it, which keeps the flavor sweet and grassy.
Milk: Dairy milk gives a creamy body, while oat and almond milk make lighter versions that still taste smooth.
Ice: Plenty of ice keeps the drink cold, and frozen milk cubes keep it from tasting watered down as they melt.
Sweetener: A little honey or sugar balances the natural bitterness of the tea, and you can leave it out for a plain flavor.
How to Make Iced Matcha Latte
1. Make the concentrate. Add the matcha powder and hot water to a jar with a tight lid, and add any sweetener at this stage so it dissolves fully.
2. Shake it smooth. Hold the lid firmly and shake the jar hard for about fifteen seconds until the matcha is frothy and every clump is gone.
3. Fill the glass. Fill a tall glass with ice and pour the cold milk over it, leaving enough room at the top for the matcha.
4. Pour the matcha. Slowly pour the green mixture over the milk so it forms a layered look that you can admire before stirring.
5. Stir and sip. Stir well to blend the layers, taste, and add more milk or sweetener if you want a milder or sweeter latte.
How to Serve Iced Matcha Latte
Enjoy it with a slice of sour cream coffee cake in the morning, a stack of fluffy pancakes for brunch, or in place of caramel coffee frappe and cookies and cream frappe on days when you want something less sweet.
How to Store and Reheat Iced Matcha Latte
Drink the latte right after making it, since the ice dilutes the flavor and the matcha settles. You can shake a double batch of the matcha and water, keep it in a covered jar in the refrigerator for up to two days, and shake again before pouring. Refrigerate any leftover latte for no more than one day.
Tips and Variations for Iced Matcha Latte
Shake with care. Hold the lid firmly and vent it after shaking, because warm liquid can push a lid open.
Flag the allergens. The latte contains milk unless you choose a plant milk, so check labels for almond, oat, or soy.
Sift the powder. Pressing the matcha through a small sieve removes lumps and helps it dissolve in seconds.
Watch the water. Do not use boiling water, which scorches the tea and turns the drink bitter.
Use a whisk instead. A bamboo whisk or small electric frother makes the matcha even smoother if you own one.
Sweeten wisely. Dissolve honey or sugar in the warm matcha, and do not give honey to children under one year old.
Try flavors. A drop of vanilla extract or a pinch of cinnamon adds warmth without extra sugar.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe milk storage.
Frequently Asked Questions About Iced Matcha Latte
What milk works well in an iced matcha latte?
Dairy milk is creamy, oat milk is smooth and slightly sweet, and almond milk keeps the drink lighter, so choose the one you enjoy.
How do I keep an iced matcha latte from tasting bitter?
Use cooler water, a smaller scoop of powder, and a little sweetener, since too much matcha or very hot water brings out bitterness.
Can I make an iced matcha latte without a whisk?
Yes. A jar with a tight lid, a handheld frother, or even a fork works to dissolve the powder smoothly.
Is culinary matcha fine for lattes?
Yes. Culinary grade matcha is made for drinks and baking, while ceremonial grade costs more and tastes sweeter.
Can I make it ahead?
Shake the matcha concentrate up to two days ahead and keep it chilled, then assemble the drink with fresh ice and milk.
Iced Matcha Latte
Equipment
- Jar with a tight lid
- Small sieve
- Tall Glass
Ingredients
Main Ingredients
- 1 tsp matcha powder culinary or ceremonial
- 2 tbsp hot water hot but not boiling
- 1 cup cold milk dairy, oat, or almond
- 1 cup ice cubes
- 1 tsp honey, sugar, or maple syrup optional, up to 2 tsp
Instructions
Cooking
- Dissolve. Combine the matcha and hot water in a jar with a tight lid.
- Shake. Hold the lid and shake for fifteen seconds until frothy and smooth.
- Build. Fill a glass with ice and pour in the cold milk.
- Pour. Pour the matcha over the milk and sweeten if you like.
- Stir. Stir well and serve immediately.
