Name: Iced Matcha Latte
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese-Inspired
Ingredients: 1 tsp matcha powder (ceremonial or high-quality culinary grade); 2 oz hot water (about 175°F / not boiling); ¾–1 cup milk of choice (dairy, oat, almond, soy, etc.); Ice; 1–2 tsp sweetener (honey, maple syrup, simple syrup, or vanilla syrup), optional

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Iced Matcha Latte is a refreshing, creamy drink made with finely ground green tea powder, milk, and just a touch of sweetness. It’s smooth, energizing, and has that signature earthy flavor I love from good quality matcha. Whether I’m starting my morning or needing an afternoon boost, this drink is always a go-to.

Why You’ll Love This Recipe

I love Iced Matcha Lattes because they’re easy to make at home, taste better than store-bought versions, and cost way less. I can control how sweet or strong I want it, and it always feels like a treat—especially with how cool and smooth it is over ice. Plus, matcha gives a clean energy boost without the crash I sometimes get from coffee.

Ingredients

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

Matcha powder (preferably ceremonial or culinary grade)
Hot water (not boiling)
Milk of choice (dairy, almond, oat, soy, etc.)
Ice
Sweetener (like honey, maple syrup, simple syrup, or vanilla syrup)

Directions

I sift the matcha powder into a small bowl or mug to remove clumps.
I add hot water (not boiling—about 175°F) and whisk vigorously in a zigzag motion using a bamboo whisk or small frother until the matcha is fully dissolved and frothy.
In a tall glass, I fill with ice and pour in my milk of choice.
I sweeten the milk if desired, then slowly pour the whisked matcha over the top for a layered effect.
I stir gently to combine and enjoy immediately.

Servings and timing

This recipe makes one iced latte and takes about 5 minutes total—quick enough to make any day of the week.

Variations

Sometimes I blend the whole drink together with ice for a matcha frappe. I’ve also made it with coconut milk for a tropical vibe, or added vanilla extract for a subtle flavor boost. If I want something extra decadent, I top it with cold foam or a scoop of vanilla ice cream for a dessert-style drink.

storage/reheating

I always make it fresh, but if I need to prep ahead, I store the whisked matcha and sweetened milk separately in the fridge for up to 24 hours. I shake and pour over ice when I’m ready to serve. I never reheat it—this one’s meant to be cold.

FAQs

What kind of matcha should I use?

I use ceremonial grade for the best color and flavor, especially when I’m drinking it plain. Culinary grade works too and is a bit more budget-friendly.

Do I need a bamboo whisk?

It helps, but if I don’t have one, I use a small milk frother or shake the matcha and water together in a jar until frothy and smooth.

Can I make it without sweetener?

Yes. I often skip the sweetener if I’m using naturally sweet milk like oat milk, but adding a touch does help balance matcha’s natural bitterness.

Why is my matcha clumpy?

Matcha needs to be sifted before mixing. I also avoid using boiling water, which can cause the powder to clump and taste bitter.

Can I use cold water instead of hot?

Technically yes, but matcha dissolves better in warm water. If I want a cold blend, I whisk it in hot water first, then chill it quickly over ice.

Conclusion

Iced Matcha Latte is one of my favorite drinks to make at home—it’s light, energizing, and always feels like a mini treat. I love the earthy matcha flavor and how easy it is to customize to my mood or the season. Whether I’m sipping it on a sunny afternoon or swapping out coffee for something cleaner, this drink always hits the spot.