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This Iced Matcha Latte recipe is a creamy and refreshing beverage. Matcha lattes can be made hot and cold! If you’re missing your usual iced matcha latte from Starbucks or your neighborhood coffee shop, this recipe is for you! As a result, you’ll be able to make your favorite drink at home! And make this Strawberry Matcha version too!
I love making coffee shop drinks at home. Everything from cozy Pumpkin Spice Lattes, Iced Pumpkin Spice Lattes, Gingerbread Lattes, Horchata Coffee to Mint Vanilla Iced Coffee.
In the afternoon, around 3pm, I get SUPER sleepy. I need a pick me up. And that pick me up during warmer weathered months is this: an Iced Matcha Latte.
And in the afternoon when I need a bit of a pick-me-up and know I can’t handle coffee or an espresso beverage (I’ll be up all night), a matcha latte is the perfect go-to.
How to Make Iced Matcha Latte
- You put a few teaspoons of matcha powder in a measuring cup and add a few tablespoons of hot water.
- Whisk until the matcha has dissolved. Then you pour in the remaining water and whisk some more. I transfer it to the fridge or freezer to chill for about 15 minutes.
- After the matcha is cooled, fill a glass with ice, then pour in the almond milk (or milk of choice) and a splash of simple syrup. Lastly, pour in the matcha and enjoy!
Quick Tips for the Best Iced Matcha Latte
Sift the matcha. If you struggle with green clumps of matcha powder floating around your drink, this is what helps prevent that. Sift it directly into your whisking bowl.
Whisk the matcha with very little water. You don’t want to dilute it before adding the milk. Use about 1-2 tablespoons of water and whisk until it’s completely smooth and slightly frothy. A bamboo chasen is great, but a small handheld milk frother works well here too.
Chill the matcha concentrate. Don’t skip this step if you want to avoid watering down your latte. A few minutes of chilling in the fridge keeps the matcha flavor well balanced when mixed into the milk and ice.
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Iced Matcha Latte Recipe
Equipment
Ingredients
- 2 teaspoons matcha powder, sifted
- 1 to 2 tablespoons hot water, not boiling
- 1 cup warm water
- Ice
- Milk of choice, (I used almond milk)
Instructions
- In a measuring cup or bowl, add the matcha powder. Pour in the 1 to 2 tablespoons of hot water and whisk until the matcha has fully incorporated into the water. This should create almost a bit of a paste.
- Pour in the remaining 1 cup of water and mix. Transfer to the fridge or freezer to chill for about 15 minutes.
- Fill two glasses full of ice and add your milk of choice so the glass is about 3/4 of the way full. If you like, this is a great time to add any simple syrup. Lastly, pour in the chilled matcha and stir.
Notes
Quick Tips:
Sift the matcha. If you struggle with green clumps of matcha powder floating around your drink, this is what helps prevent that. Sift it directly into your whisking bowl. Whisk the matcha with very little water. You don’t want to dilute it before adding the milk. Use about 1-2 tablespoons of water and whisk until it’s completely smooth and slightly frothy. A bamboo chasen is great, but a small handheld milk frother works well here too. Chill the matcha concentrate. Don’t skip this step if you want to avoid watering down your latte. A few minutes of chilling in the fridge keeps the matcha flavor well balanced when mixed into the milk and ice. Try this fruit version: Strawberry Matcha LatteNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with an Iced Matcha Latte
Breakfast
Freezer Breakfast Sandwiches
Breakfast
Olive Oil Fried Eggs
Breakfast
Strawberry Matcha Latte Rolls
Breakfast
I personally like it better with coconut milk…Dreamy Creamy combo!!
And I have a question, What is that one cup of warm water for? Is that necessary to add?
I’m not sure what I’m doing wrong. I’ve tried this recipe several times following the steps exactly and it always comes out tasting watered down with little to no taste.
Hmm…well maybe it’s the type of matcha you’re using. What type are you using? Also next time I would try less water or milk.
I just made this the second time. I put the two glasses in the freezer before I start making this. I also add a little honey at the end and mix it in.
The second time I made this – just now – I accidentally used two tablespoons instead of two teaspoons of matcha (everything else the same) and I really liked it.
Oh, and I use unsweetened coconut milk.
Very delicious and refreshing.
Thank you!
Best,
– Rich
sounds delicious!
This did not taste good at all. It was way too watery and had little matcha flavor. I followed all of the steps correctly and it came out horribly. Would not recommend .
What brand of matcha do you use? Sweetened or organic?
I like unsweetened matcha from the brand ippodo from kyoto!
Exactly how I make my matcha! Much cheaper than the 8 dollar cups from Starbucks! Taste better too! My stomach can no longer tolerate coffee so this is my morning and mid day pick me up 🙂 Lovely recipe and photos!
Could the initial matcha (before adding the cup of water) be made ahead of time? Almost like a cold brew concentrate
I haven’t tried that but I don’t see why not!
What is the simple syrup you mentioned above? Is there a recipe for that that I can have? I still have to try this recipe and don’t know about the syrup.
i usually make simple syrup 1:1 with water and sugar. feel free to use 1/4 cup of granulated sugar and 1/4 cup water. place it in a small saucepan over medium-low heat and mix it until the sugar has dissolved. proceed with using that.
Love this recipe so easy to follow and tastes so good
I’ve been using matcha now for a number of years, I used to suffer with anxiety and depression along with lack of motivation and energy due to this. Matcha and regular yoga have certainly helped me in a huge way! My depression has gone and I have my anxiety well under control. I have 2 glasses daily and it’s honestly brilliant!!! Thank you for sharing this easy recipe Adrianna xx
I’m so glad it’s helpful! Thanks for sharing.