Iced Matcha Latte (Step-by-Step Recipe)
An iced matcha latte may look complicated, but it's pretty simple. The key is in the whisking: you want a smooth, frothy matcha that leaves no bitter clumps, just creamy, earthy goodness. So here's how to do it right, step by step.
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.