Iced Matcha Latte, Made Simply at Home
With its vivid green matcha layer resting above creamy milk, the iced matcha latte has become a familiar café favorite. Visually striking and refreshing, it’s often enjoyed as a summer staple. Yet in cafés, it usually comes heavily sweetened—often to soften bitterness or mask earthy notes—and can easily cost six dollars or more.
At home, the experience can be very different.
An iced matcha latte can be made in under a minute, without special equipment, and with complete control over milk choice, sweetness, and intensity. A single tin of matcha also goes much further than most people expect, making it a practical option for everyday enjoyment.
Choosing Matcha for Iced Lattes
For iced matcha lattes, we recommend using a ceremonial grade matcha that remains smooth and expressive even when paired with cold milk.
Two blends work particularly well:
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Superior Ceremonial Matcha – fuller in matcha character, best with regular cow’s milk
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Organic Ceremonial Matcha – lighter and softer, pairing especially well with alternative milks
Other ceremonial blends can be used, but their more delicate flavor nuances are often lost once milk and sweetener are added. We generally discourage using strong culinary-grade matcha for lattes, as its bitterness may require additional sugar or milk to balance.
Mixing Matcha and Water for Iced Lattes
Matcha is a suspension—it doesn’t dissolve, but disperses. This makes it well suited for cold preparation.
For iced matcha lattes made on the go, we recommend the bottle method, which keeps tools and cleanup to a minimum.
Key notes:
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Shaking works well because matcha disperses easily in cool water
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Always mix matcha with water before adding milk
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Battery-operated frothers tend to clump at higher matcha concentrations
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Blenders work, but usually create unnecessary cleanup
If you prefer, you can whisk matcha and water with a bamboo whisk before adding milk. A longer whisk is helpful when working in tall glasses.
A Note on Sweeteners
When making cold drinks, it’s important to use a sweetener that dissolves easily.
Granulated sugar does not dissolve well in cold liquids. For this reason, liquid sweeteners like honey, maple syrup, or simple syrup are commonly used.
Our preferred option is powdered brown sugar. It dissolves smoothly even in cold water and adds a subtle caramel note, without requiring pre-mixing.
Why We Use More Matcha for Iced Lattes
For iced matcha lattes, we typically use a slightly higher amount of matcha powder. This creates a drink that remains flavorful and silky even as ice melts.
This approach reflects how iced matcha lattes are often prepared in cafés across Japan and parts of Asia. That said, if you’re new to matcha or prefer a gentler profile, reducing the matcha from 2 teaspoons to 1½ teaspoons is perfectly fine.
Creating a Clean, Layered Look
To achieve the distinct green-and-white layers often seen in iced matcha lattes:
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Mix matcha, water, and sweetener first
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Fill a glass with ice and add milk
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Slowly pour the matcha mixture over the milk
The matcha will briefly rest above the milk before gradually blending—creating a clear, layered effect that softens naturally over time.
Iced Matcha Latte Recipe
Makes: 1 cup
Ingredients
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2 tsp matcha powder
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2 oz / 60 ml water (room temperature or cold)
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7 oz / 200 ml milk
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1 tsp powdered brown sugar (adjust to taste)
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Ice
Method
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Add matcha powder and water to a bottle.
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Seal and shake until smooth and evenly mixed.
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Add milk and powdered brown sugar.
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Seal again and gently shake to combine.
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Pour over a glass filled with ice and enjoy.
