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Freshly whisked matcha being poured over ice and milk in a glass.

Iced Matcha Latte Recipe

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.

Course: Drinks
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1
Author: Manuela Zangara

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

  1. Place ½ cup of sugar and ½ cup of water in a pot.
  2. Heat over medium heat and whisk until the sugar dissolves completely.
  3. Remove from the heat and let it cool completely.
  4. Transfer to an airtight container.
  5. Store in the refrigerator for up to 1 month.

To Make the Iced Matcha Latte

  1. Into a bowl with a pouring spout, such as a katakuchi, sift 1½ teaspoons of matcha, using either ceremonial or culinary grade.
  2. Add 2 tablespoons of hot water at 80°C – 175°F to the sifted matcha.
  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.
  4. In a tall glass, add 1 cup of ice cubes and ¾ cup of milk.
  5. Add 1 tablespoon of homemade simple syrup.
  6. Pour the matcha mixture into the glass.
  7. Stir and serve immediately.

Recipe 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.