Iced Matcha Latte
Iced matcha latte is the most forgiving way to drink matcha. Cold milk softens any bitterness, ice keeps the flavor bright, and you don't have to fuss over water temperature. The key is to make a strong matcha concentrate first, then pour it over milk and ice — not the other way around.
- Prep time
- 4 minutes
- Servings
- 1 glass (350 ml)
- Difficulty
- Easy
Ingredients
- 1–2 tsp matcha powder (1–2 g)
- 60 ml warm water (~75 °C / 165 °F)
- 240 ml cold milk (oat, whole, or 2%)
- Ice — fill the glass
- Sweetener to taste (optional)
Instructions
- 1Sift matcha into a bowl. Add the warm water and whisk until smooth and frothy — about 20 seconds.
- 2Fill a tall glass with ice and pour in the cold milk to about three-quarters full.
- 3Slowly pour the matcha concentrate over the milk for the layered emerald look — or stir straight through if you don't care about the gram.
- 4Add sweetener if you want, stir, drink fast (matcha settles).
Tips
- Make matcha concentrate first, milk after — pouring matcha onto cold milk skips the clumping problem entirely.
- Big ice cubes melt slower and don't water down the drink.
- Vanilla syrup is the secret ingredient at most coffee shops.
FAQ
Why is iced matcha latte sweeter than hot?
Cold mutes bitterness and amplifies the natural sweetness of L-theanine in matcha. That's why most beginners prefer iced.
Can I make iced matcha with cold water only?
Yes — just shake matcha and cold water in a sealed jar for 30 seconds before pouring over milk and ice. Slightly less foam but still smooth.
What milk works best?
Oat milk is the café favorite — its natural sweetness pairs with matcha perfectly. Whole milk is the second best. Skip skim if you can.