Fresh, creamy, and easy to make, this Iced Matcha Latte blends whisked matcha with cold milk and light sweetness for a smooth, refreshing drink you can make at home.
My daughters and I all enjoy a good Iced Matcha Latte when we go out. I decided to try making my own instead. I expected it to be difficult, but I was wrong. Making your own Matcha Iced Latte is actually very easy. All you need is good-quality matcha and the right tools.
Choosing the right matcha makes all the difference. You can find matcha powder imported from Japan at Japanese grocery stores, and the quality is generally acceptable.
However, my personal favourite high-quality matcha powder is Ippodo Tea (一保堂) from Kyoto, Japan. You can also find their matcha on Amazon.
Choosing the Right Matcha for Lattes
Matcha usually comes in two grades, ceremonial and culinary. Ceremonial grade matcha is higher quality and is used for traditional tea. Culinary grade is used for cooking and baking. For matcha lattes, ceremonial grade is the better choice.
Quality makes a big difference. Look for a bright green colour instead of dull or yellowish tones. This usually means it is fresher and handled well. Origin matters too.
Well-known matcha-producing regions in Japan include Kyoto, Shizuoka, Fukuoka, and Kagoshima.
It’s also best to go for pure matcha made from 100% green tea leaves. Avoid anything with added sugar or flavouring.
Why We Love Iced Homemade Matcha Latte
- Works as a quick pick-me-up when you need something cold and refreshing during the day.
- Gives you full control over sweetness without relying on overly sweet store-bought drinks.
- Great option when you want a break from coffee but still want a gentle caffeine boost.
Key Ingredients for Iced Matcha Latte
Matcha Powder
Matcha gives the drink its earthy flavour and vibrant green colour. Whisking it with hot water helps it dissolve smoothly without clumps. Choose a ceremonial-grade matcha with a bright green colour for a cleaner taste and smoother finish.
Milk
Adds creaminess and mellows the taste of matcha. The final texture and flavour depend on your choice of milk, with dairy giving a richer feel, oat milk keeping it smooth, and almond milk making it lighter.
Homemade Simple Syrup
Homemade simple syrup provides even sweetness throughout the drink. Liquid sweetener blends more easily in cold drinks than granulated sugar. Making it fresh from sugar and water gives better control over sweetness and texture.
Find the complete list with measurements in the recipe card above.
How to Make an Iced Matcha Latte
To Make the Simple Syrup
Step 1: Place ½ cup of sugar and ½ cup of water in a pot.
Step 2: Heat over medium heat and whisk until the sugar dissolves completely.
Step 3: Remove from the heat and let it cool completely.
Step 4: Transfer to an airtight container.
Step 5: Store in the refrigerator for up to 1 month.
To Make the Iced Matcha Latte
Step 1: Into a bowl with a pouring spout, such as a katakuchi, sift 1½ teaspoons of matcha, using either ceremonial or culinary grade.
Step 2: Add 2 tablespoons of hot water at 80°C – 175°F to the sifted matcha.
Step 3: Using a bamboo matcha whisk or a flat whisk, whisk briskly back and forth in a W motion until the mixture is smooth and free of lumps, about 20 seconds. The mixture should be slightly foamy.
Step 4: In a tall glass, add 1 cup of ice cubes and ¾ cup of milk.
Step 5: Add 1 tablespoon of homemade simple syrup.
Step 6: Pour the matcha mixture into the glass.
Step 7: Stir and serve immediately.
Frequently Asked Questions
High-quality matcha green tea powder gives a smoother texture and better taste. Culinary grade can be used, but it may have more bitterness. Ceremonial grade gives a smoother result for lattes.
Use enough warm water and whisk thoroughly to fully dissolve the powder. Sifting the matcha before whisking also helps create a smoother mixture.
Yes, but regular sugar won’t dissolve well in a cold drink. Liquid sweeteners like honey or maple syrup blend more easily.
Dairy milk gives a creamier texture, while oat milk is a popular plant-based option for its smooth consistency. Almond milk is lighter and slightly nutty, while soy milk and cashew milk give a creamier plant-based texture, depending on your milk of choice.
Keep matcha in an airtight container in the fridge once opened. It oxidises quickly, best used within 2 to 3 weeks. After a while, the colour becomes duller and the taste less vibrant.
Extra Help from the Kitchen
Use a Fine Sieve – Sift the matcha powder before whisking to break up any clumps early. This gives you a smoother drink without needing to over-whisk.
Chill the Glass First – Place your glass in the fridge or freezer for a few minutes before assembling. It helps keep the drink colder for longer without relying only on ice.
Rinse the Whisk First – Wetting the bamboo whisk before use helps the matcha mix smoothly and keeps powder from sticking.
Pour Matcha Gently – Pour the matcha slowly over the milk to create a soft layered look. It also helps prevent everything from mixing too quickly.
Use Fresh Matcha – Matcha loses colour and taste over time once opened. Store it sealed and use it within a few weeks for the best results.
Variations and Twists
Vanilla Iced Matcha Latte – Stir a splash of vanilla into the milk before pouring. It softens the matcha and gives a slightly sweeter, creamier sip.
Iced Strawberry Matcha Latte – Spoon strawberry purée or syrup into the glass first, then add ice, milk, and matcha. You’ll get a light fruity layer that blends with each sip.
Iced Lavender Matcha Latte – Swap the homemade simple syrup with lavender syrup. It adds a gentle floral taste that works well with matcha.
Honey Iced Matcha Latte – Whisk honey into the warm matcha before adding the milk and ice. This helps it melt in smoothly and gives a deeper sweetness.
Iced Coconut Matcha Latte – Use coconut milk in place of regular milk. It makes the drink feel richer with a mild coconut taste.
Storage and Shelf Life
Store matcha in an airtight container away from oxygen, light, heat, humidity, and strong odours. Once opened, keep it sealed in the fridge to help preserve its colour and quality, and use it within 2 to 3 weeks.
Homemade simple syrup should be stored in an airtight container in the refrigerator and can be kept for up to 1 month.
The iced matcha latte is best enjoyed fresh, as the texture and flavour are at their best right after preparation.
More Refreshing Drink Recipes
Iced Matcha Latte Recipe
Ingredients
For the Iced Matcha Latte
- 1 cup ice cubes
- 175 ml – ¾ cup milk or oat milk or almond milk
- 1 tbsp homemade simple syrup or to taste
- 1 ½ tsp matcha – ceremonial or culinary grade
- 2 tbsp hot water
For the Simple Syrup
- ½ cup sugar
- ½ cup water
Instructions
To Make the Simple Syrup
- Place ½ cup of sugar and ½ cup of water in a pot.
- Heat over medium heat and whisk until the sugar dissolves completely.
- Remove from the heat and let it cool completely.
- Transfer to an airtight container.
- Store in the refrigerator for up to 1 month.
To Make the Iced Matcha Latte
- Into a bowl with a pouring spout, such as a katakuchi, sift 1½ teaspoons of matcha, using either ceremonial or culinary grade.
- Add 2 tablespoons of hot water at 80°C – 175°F to the sifted matcha.
- Using a bamboo matcha whisk or a flat whisk, whisk briskly back and forth in a W motion until the mixture is smooth and free of lumps, about 20 seconds. The mixture should be slightly foamy.
- In a tall glass, add 1 cup of ice cubes and ¾ cup of milk.
- Add 1 tablespoon of homemade simple syrup.
- Pour the matcha mixture into the glass.
- Stir and serve immediately.
Notes
- Make the simple syrup using a 1:1 sugar-to-water ratio.
- Use a small tin of high-quality matcha, around 20–40 g, such as Ippodo, for making drinks at home. Avoid large packs, as matcha is best used within 2–3 weeks to maintain its colour and quality.
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