How to Make an Iced Matcha Latte (Quick & Easy Recipe)
Craving something cool that isn’t coffee?
Recently, I found my love for matcha after watching a YouTube video of how it’s made. So simple, but mesmerizing. Since then, I’ve been trying all sorts of matcha drinks, from hot to ones with espresso shots.
But now, being summer, I wanted something refreshing that still gives that clean and calm energy boost. That’s how I ended up obsessed with iced matcha lattes.
In this guide, I’ll show you how to make an iced matcha latte that’s creamy, smooth, clump-free and perfect for sunny days and slow mornings. So let’s start brewing!
What Is an Iced Matcha Latte?
Basically, an iced matcha latte is the cool cousin of the hot matcha latte. It’s made by whisking matcha green tea powder with a small amount of cold water until it’s smooth and lump-free, then pouring it over ice and cold milk.
If you prefer, you can try oat milk (preferably the Barista one), which makes it extra creamy. But almond or dairy works just as well.
What about flavor?
You can expect an earthy and slightly sweet flavor with a fresh grassy kick that feels clean. The bright green color isn’t simply for show, either. That’s because of the chlorophyll-rich, shade-grown tea leaves used to make matcha.
Often, you’ll see it served in layers with milk on the bottom and matcha on top.
Curious about the world beyond lattes? Check out my full guide on Japanese coffee drinks from canned brews to unique iced coffee, it’s packed with unique flavors worth sipping! Read the guide here
Iced Matcha Latte (Step-by-Step Recipe)
Equipment
- Bamboo whisk (chasen) or handheld frother
- Small bowl or jar (for whisking the matcha)
- Tall glass (your drink deserves it)
- Spoon or straw for stirring
Ingredients
- 1–2 teaspoons matcha powder (ceremonial grade gives you that smooth, mellow taste)
- 2–3 tablespoons cold water (for whisking the matcha
- ¾ cup milk of choice (I love oat milk for extra creaminess)
- A handful of ice cubes
- Optional: sweetener like maple syrup, vanilla extract, or honey
Instructions
- Step 1) Whisk the Matcha: Add your matcha powder and cold water to a small bowl. Next, whisk vigorously in an M or zigzag motion until it’s smooth and frothy. No clumps and weird aftertaste. This step matters more than you think.
- Step 2) Add Ice and Milk: Fill a tall glass all the way with ice (don’t be shy here, iced drinks melt fast). Then pour in your milk of choice. I admit, oat milk is my top pick for creaminess, but almond or dairy works too.
- Step 3) Add Matcha + Sweetener: Gently pour your whisked matcha over the milk for that dreamy layered look. Afterward, add your sweetener now if using, a little drizzle goes a long way. Stir it up or leave it untouched if you’re into that ombré café vibe.
Video
Notes
Pro Tip from Experience:
If you’re making this on the fly and don’t want to dirty a bowl, I’ve shaken the matcha and water together in a small jar with a tight lid. I mean, it isn’t perfect, but it works in a pinch and no whisk cleanup!Pro Tips for the Best Iced Matcha Latte
If you want your iced matcha latte to taste like it came from your favorite café, these little tips make a huge difference.
Always Sift Matcha Powder
Honestly, this step really matters because it helps you avoid a bitter and clumpy mess. I recommend sifting your matcha for about 10 seconds. It breaks up those tiny lumps that whisking alone can’t always fix. As a result, you get a smoother, creamier matcha that blends beautifully with water.
Use Filtered Water
Matcha is more delicate than you’d think, and the type of water you use can change the flavor.
The problem is that tap water sometimes adds a metallic or chlorine note that clashes with matcha’s natural earthiness. I switched to filtered water and immediately noticed it tasted cleaner and more balanced.
Froth the Milk Before Pouring
Even in an iced drink, frothed milk adds this light, velvety feel that takes things up a notch. I use a handheld frother for about 10 seconds of frothing, and it turns basic almond or oat milk into café-level. Plus, it gives you that cool layered look when poured slowly over the matcha.
Want It Stronger?
Some days call for a bold and grassy kick. If your iced matcha feels a little too mild, cut back on the milk and go for 1.5 to 2 teaspoons of matcha instead.
I usually up the matcha ratio when I want more focus or just want that green tea flavor to shine through the ice.
Favorite Matcha Brands (Recommendations)
When it comes to making a matcha latte that’s smooth, earthy, and not bitter, the brand you use matters. I’ve tested more than I care to admit, and some tasted like grass and others didn’t mix well. Now, these three are brands I recommend.
Ippodo Tea (Kyoto, Japan)
Ippodo matcha has that deep umami flavor, almost a savory-sweet balance that’s ridiculously smooth when whisked right. It doesn’t get bitter, even if I go heavy on the powder.
I usually grab their Ummon-no-mukashi blend when I want a rich and traditional flavor. Yes, it’s a little pricey, but you’re getting top-tier ceremonial matcha that’s fresh and shade-grown.
MatchaBar (Brooklyn, NY)
MatchaBar has a more modern, accessible feel. It’s perfect for iced matcha lattes, specifically when I don’t feel like babysitting a bamboo whisk. The powder blends easily and still keeps that bright green color when poured over ice.
Also, their ceremonial grade is solid, and I like that they sell single-serve packets too. You’ll find them handy when you’re in a rush or traveling.
Jade Leaf Matcha (USA – Sourced from Japan)
If you’re new to matcha or don’t wanna drop too much cash right away, Jade Leaf is a solid place to start. Their ceremonial grade is mellow, not too grassy, and mixes well even if you’re using a spoon or milk frother.
It’s one of those dependable pantry staples. I use it when I’m experimenting with flavor add-ins or whipping up more than one latte for friends. Plus, their packaging includes harvesting and origin details, which makes it feel more legit.
Last Thoughts
So, have you tried it? Share your favorite version or drop a question if you want more ideas. I know I’m not the only one always curious about what combos other matcha fans are sipping. And with that… voilà!
