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This Iced Matcha Latte recipe is refreshing, creamy, and easy. You don’t need any fancy equipment to make this energizing, better-than-Starbucks drink at home!
When the weather warms up, I’m always looking for iced, homemade drinks to sip in the morning or as a pick-me-up in the afternoon. Obviously, iced lattes are a go-to, and this matcha version is my new favorite. It’s so good for you, thanks to the matcha powder, and is so simple to make. It works so well with all kinds of milk, too, from oat or almond to regular dairy milk.
For more homemade, coffee-shop-style drinks, try my Pumpkin Cream Cold Brew or Whipped Iced Latte recipes.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make this Iced Matcha Latte. The full quantities can be found in the recipe card further down the post.
- Matcha powder: A fine, green powder made from ground tea leaves from Japan. Use ceremonial-grade matcha for the best flavor and strongest color.
- Water: Use hot, not boiling, water to mix with the matcha powder when making a paste.
- Honey: Using a liquid sweetener like honey, agave syrup, or maple syrup is best for drinks as it mixes easily into the liquid. You can omit this if you prefer a more bitter flavor, or swap for a few drops of stevia to make it sugar-free.
- Milk: Any kind of unflavored, unsweetened milk works here. I like oat or almond milk best, but cow’s milk (2%, whole, skim) also works great.
- Ice: To chill the drink, a few ice cubes are essential for this cooling latte.
How to Make Iced Matcha Latte
Step 1: In a small bowl or cup, add the matcha powder, then top with 2 tablespoons of hot water. Whisk until fully combined to a paste-like consistency.
Step 2: Next, add one cup of the lukewarm or cold water and honey. Mix or whisk until fully incorporated. Place it in the fridge for 10-15 minutes to chill.
Step 3: Add ice cubes to two glasses. Pour ¾ cup of cold milk of choice into each.
Step 4: Finally, remove the matcha mixture from the fridge and pour it over the milk. Stir to combine and enjoy.
Matcha Latte Variations
- Iced Matcha Lavender Latte: Add 1-2 drops of food-grade lavender oil to the latte.
- Iced Matcha Vanilla Latte: Add 1/2 teaspoon of natural vanilla extract to the latte.
- Iced Matcha Earl Grey Latte: Steep an Earl Grey tea bag in 1 cup of hot water for 3 minutes, remove the tea bag, and let it cool to lukewarm. Use this brewed tea in place of the lukewarm water in the recipe.
- Iced Blueberry Matcha Latte: Simmer 1/2 cup of frozen blueberries with 1 teaspoon of lemon juice and 1 tablespoon of honey in a small pot until jammy. Let it cool, then mash with a fork until smooth. Add 1-2 tablespoons of this mixture to the bottom of your glass before pouring over the matcha latte. Leftover blueberry jam can be stored in an airtight container in the fridge for 1 week.
- Iced Strawberry Matcha Latte: Follow the instructions for the blueberry matcha latte above, replacing the blueberries with sliced strawberries.
Tips For The Best Matcha Latte
- Mixing the matcha powder with hot water to make a paste is important, as it helps break up any lumps.
- Don’t use boiling water for mixing with the matcha powder. It only needs to be warm. Boiling water can degrade the delicate flavors in the matcha powder, making it taste more bitter and less flavorful.
- Use ceremonial-grade matcha powder for the most vibrant green color in your matcha latte.
- Shake the cold milk in a lidded jar (or cold froth it in a milk frother) before pouring it into the glass to create a foamy texture.
Common Questions
To prep ahead of time: Once the matcha paste has been mixed with the lukewarm water and honey, it can be stored in an airtight container in the fridge for up to 3 days, ready to pour over ice and milk.
First, you can sift the matcha powder through a fine-mesh strainer if it seems lumpy. Next, you can use a bamboo matcha whisk when mixing the powder with the hot water in step 1, use a ‘W’ motion when whisking to help dissolve the powder and remove any lumps from the paste.
This recipe uses 1 teaspoon of matcha powder per drink, which equates to 60-80mg of caffeine (roughly the same as a shot of espresso).
I like to drink a matcha latte immediately, as the ice will melt and the matcha will settle at the bottom if it sits for too long. If you do want to save some latte in the fridge, store it without the ice and when ready to serve again, give it a good shake or whisk. It will be fine in the fridge for up to 3 days.
Breakfasts to Serve Alongside
- Matcha Chia Pudding
- Copycat Starbucks Egg White Bites
- Blueberry Banana Muffins
- Cottage Cheese Scrambled Eggs
- Savory Sweet Potato Waffles
- Raspberry Cheese Danishes
- Meal Prep Breakfast Sandwiches
- Almond Flour Bagels
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Iced Matcha Latte
Ingredients
- 2 teaspoons matcha powder
- 2 tablespoons hot water, not boiling
- 1 cup cold or lukewarm water
- 1 ½ cup milk of choice, cow's milk, almond milk, or oat milk (divided)
- 1 tablespoon honey or agave syrup
- ice cubes
Instructions
- In a small bowl or cup, add the 2 teaspoons matcha powder and top with the 2 tablespoons hot water. Whisk to fully combine until you have a paste-like consistency.
- Next, add 1 cup cold or lukewarm water and 1 tablespoon honey or agave syrup. Mix or whisk until fully incorporated. Place it in the fridge for 10-15 minutes to chill.
- Add ice cubes into two glasses. Pour ¾ cup of cold milk of choice into each.
- Finally, remove the matcha mixture from the fridge and pour it over the milk. Stir to combine and enjoy.
Notes
- Mixing the matcha powder with hot water to make a paste is important as it helps to break up any lumps in the matcha powder.
- Don’t use boiling water for mixing with the matcha powder. It only needs to be warm. Boiling water can degrade the delicate flavors in the matcha powder, making it taste more bitter and less flavorful.
- Use ceremonial-grade matcha powder for the most vibrant green color in your matcha latte.
- Shake the cold milk in a lidded jar (or cold froth it in a milk frother) before pouring it into the glass to create a foamy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
