Iced Matcha Latte
A smooth Iced Matcha Latte made with whisked matcha, cold milk and plenty of ice. The key is using warm—not boiling—water and whisking the matcha before it meets the milk.
- Dose
- 2 g matcha
- Yield
- 300–350 ml
- Time
- 5 min
- Difficulty
- Easy
- Vessel
- Serving glass, 300–350 ml
Ingredients
- 2 g matcha powder
- 60 ml water at 75–80 °C
- 150 ml cold whole milk or barista oat milk
- 10 ml simple syrup or maple syrup (optional)
- 120–150 g ice
Equipment
- Small bowl or matcha bowl
- Fine sieve
- Bamboo matcha whisk or handheld milk frother
- Digital scale or measuring spoon
Optional
- Cocktail shaker
Tap each step as you brew.
Steps
- Sift 2 g of matcha into a small bowl to remove any dry clumps.
- Add 60 ml of water heated to 75–80°C. Avoid boiling water, which can make the matcha taste harsh and bitter.
- Whisk quickly in a W-shaped motion for 20–30 seconds until the matcha is smooth and lightly foamy.
- Add the sweetener while the matcha is still warm and whisk until dissolved.
- Fill the serving glass with ice and pour in 150 ml of cold milk.
- Slowly pour the matcha over the milk for a layered finish. Stir before drinking.
What Is an Iced Matcha Latte?
An Iced Matcha Latte combines Japanese green tea powder with water, cold milk and ice. Unlike brewed tea, matcha remains in the drink, giving it a fuller texture, vivid colour and more concentrated flavour.
How Much Matcha Should You Use?
Use 2 g of matcha for 150 ml of milk as a balanced starting point. Increase the dose to 2.5–3 g for a stronger, more tea-forward drink rather than reducing the milk too far.
Best Water Temperature for Matcha
Use water at approximately 75–80°C. Boiling water can emphasise bitterness, while water that is too cool makes the powder harder to disperse.
How to Prevent Matcha Clumps
Sift the matcha before adding water, then whisk it separately before pouring it over the milk. Adding dry matcha directly to cold milk usually leaves visible clumps.
Best Milk for Iced Matcha
Whole milk creates a creamy, rounded drink. Barista oat milk gives a similarly smooth texture, while coconut milk adds a more noticeable flavour of its own.
Troubleshooting
Matcha tastes bitter
Use slightly cooler water, check the matcha dose and avoid whisking it with boiling water.
Matcha is clumpy
Sift the powder and whisk it with warm water before adding any milk or ice.
Drink tastes watery
Use colder milk, slightly less brewing water or larger ice cubes that melt more slowly. The Journal guide Ice Is an Ingredient: Why Your Iced Coffee Tastes Watery explains how cube size, temperature and dilution work together.
Matcha settles at the bottom
Some settling is normal because matcha is suspended rather than dissolved. Stir the drink again before finishing it.
Frequently asked questions
Can you make an Iced Matcha Latte without a bamboo whisk?
Yes. A handheld milk frother, small conventional whisk or sealed cocktail shaker can disperse the matcha effectively.
Can you add matcha directly to cold milk?
You can, but it is more likely to form clumps. Whisking matcha with a small amount of warm water first produces a smoother drink.
Is an Iced Matcha Latte sweet?
It does not need to be. Matcha has an earthy, slightly bitter flavour, while optional simple syrup or maple syrup can soften the drink.
Does matcha contain caffeine?
Yes. Matcha naturally contains caffeine, although the amount varies according to the powder and serving size.
Can you prepare it in advance?
It is best served immediately, but the matcha mixture can be refrigerated briefly in a sealed container and shaken again before serving.
