Let’s Talk About Iced Matcha Latte (and Why I Can’t Stop Making It)
Hey friend! I’ll admit right out the gate—my relationship with matcha started basically the same way I get into most things: out of pure curiosity and a tiny bit of FOMO. The first time I tried an iced matcha latte, I’d just come back from a hot walk—so hot my glasses steamed up walking through the door. I flopped into my kitchen, half-melted, and just wanted something green and cold (but, like, not a salad). That was the moment. It tasted fresh, slightly sweet, milky, but also grassy in a “I might be an adult now?” kind of way. Haven’t looked back since. I do sometimes spill the matcha powder everywhere, though… looks like I’ve been growing moss on the counter. Oops.
Why You’ll Love This (Or At Least Why I Keep Making It)
I make this when the afternoon blahs hit (or honestly whenever I forget my morning coffee), and my family gets weirdly excited every time they see that special little green mound come out. My kid calls it Hulk Juice—which is honestly accurate if less poetic. The best part? You can make it with whatever milk happens to be left in the fridge (if milk runs out, oat milk from a carton totally saves the day). I used to fret about clumps, got pretty grumpy once when my matcha wouldn’t dissolve, but then learned—just whisk like angry grandma and you’re fine.
Stuff You’ll Need (Aka The Ingredients)
- 1 to 1½ teaspoons matcha powder (ceremonial, culinary, doesn’t really matter—I sometimes grab whatever’s cheapest, my grandmother would disapprove but she can deal)
- 2 teaspoons honey, maple syrup, or plain old simple syrup (or, on lazy days, just regular sugar, no judging)
- ¾ cup milk of choice (I tend to like oat, but regular, almond, whatever you have—just not orange juice, tried that once, regret forever)
- ¼ cup hot water (I use “about as much as fits my smallest mug”)
- A big handful of ice cubes
How To Actually Make It (This Is The Fun Bit)
- First, scoop your matcha into a bowl or a big mug (whatever, really). Pour in the hot water—it shouldn’t be boiling, just hot enough you could stick your finger in if you dared (don’t actually stick your finger in though, trust me).
- Grab your whisk. If you have a bamboo chasen, lovely. If not, a regular little wire whisk works. Heck, a fork in a pinch will do (just makes it a bit messier). Go nuts here, whisk until those green bits have mostly dissolved. Don’t worry if it looks kinda… foamy. That’s normal. This is usually where I sneak a little taste—sometimes needs more sweet; sometimes I change my mind and want less.
- Time for sweetener. Add your honey, syrup, or sugar. Mix it up until it’s all melted in. Sometimes, the honey doesn’t want to play ball and just sits there like a lump. Just keep whisking, it’ll come round (or don’t, it’s not the end of the world).
- Fill your favorite glass with ice. Like, almost to the top. Then pour your whisked matcha mixture right over it. Some people strain the matcha at this point for ultra-smooth results—I mostly don’t bother unless I’m feeling extra fancy.
- Top off with your milk. Pour slow—it’s kinda pretty if you watch the green swirl into the white (sometimes it looks like a nebula; I get distracted, honestly).
- Stir it all together, stick in a straw if you’re feeling like a café barista, and that’s it. Sip immediately, or let it sit a minute for some of the flavors to mellow. Up to you!
Stuff I Learned by Accident (Notes)
- Cold milk on hot matcha makes a neat layered look—if you care about that. I rarely do.
- If you accidentally use too much matcha, it’ll taste a bit like drinking a lawn. Stick to less until you figure out the right strength.
- Actually, I think this tastes better the next day after chilling in the fridge—but I have literally never managed to save enough for the “next day.”
Variations (Some Worked, Some… Didn’t)
- Added cinnamon once: delicious, surprisingly.
- Tried a squeeze of lemon—wouldn’t recommend. Unless you like green milk curdling. (Let’s just say it looked like a goblin’s mistake.)
- Blended with frozen banana: Turns it into a kind of matcha smoothie. Not my favorite, but my cousin requests it all the time.
What If You Don’t Have The Fancy Stuff? (Equipment)
If you’ve got a bamboo matcha whisk, awesome. It does make it a bit frothier. But honestly, I’ve just grabbed a mason jar, thrown everything in, and shaken it like mad—the result was basically the same. (I dropped the lid once, spilled green everywhere, so just, you know, check it’s on tight.) No need to buy anything weirdly expensive. Oh, and if you’re in the UK and can only find a tiny sieve, that works too in a pinch.
How To Store (If You Somehow Have Leftovers)
Pop any leftovers in a covered jar and stick it in the fridge. It’ll keep for a day or so before the flavor goes a bit funny. Though honestly, in my house it never lasts more than a day! If you notice a weird layer separating, just give it a shake (or a vigorous stir with whatever’s closest—that’s what I do).
How I Like To Serve Mine (You Do You)
Usually I grab my biggest, silliest mug because it feels like a treat. My partner adds whipped cream on top—but sometimes I sneak a scoop of vanilla ice cream instead, which turns it dessert-ish and totally over the top. Once I let my kid sprinkle in rainbow sprinkles; didn’t really add much but it looked happy! If it’s a hot summer day, I’ll put the glass in the freezer for a bit first for extra chill.
Some Stuff I Learned The Hard Way (Pro Tips)
- Don’t rush the whisking—honestly, the one time I tried to just stir fast with a spoon, I ended up with clumps and a face that said, ‘Why?’
- If you add the ice too soon, it can water things down too much. So, add your ice right before the milk.
- I once tried it with that fake vanilla creamer form the back of my fridge. Just… no.
Real-Life Questions I Get (FAQ, Answered As They Come)
- Does it have caffeine? Yep! Not as much as coffee though. You’ll feel awake, but not jittery. (Unless you make it really strong… then all bets are off.)
- Is it meant to be super sweet? Nah, up to you! Some folks add lots of syrup, others barely any. I hover in the middle, honestly.
- My matcha always clumps—help? Ah, this is classic. Try whisking with a little hot water first, before adding anything else. Or shake in a jar—just, watch out for leaks. Been there, done that, cleaned green spots off the ceiling.
- Can I make it ahead? Probably, but the color dulls if it sits too long. So if you care about Instagram, maybe make fresh. Otherwise, go for it.
- Best milk to use? Oat is creamy, almond is lighter, whole milk is rich. Coconut milk—tried it, didn’t love it but you might!
And that’s basically it. Iced Matcha Latte in all its slightly-chaotic, endlessly adaptable glory. If you end up with green splatters on your shirt, welcome to the club.
Ingredients
- 2 teaspoons matcha green tea powder
- 2 tablespoons hot water
- 1 tablespoon honey or maple syrup
- 1/2 cup cold milk (dairy or plant-based)
- 1/2 cup cold water
- 1/2 cup ice cubes
- Optional: 1/4 teaspoon vanilla extract
- Optional: Extra ice for serving
Instructions
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1In a small bowl, whisk matcha powder with hot water until smooth and no clumps remain.
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2Stir in honey or maple syrup to the matcha mixture until dissolved. Add vanilla extract if using.
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3Fill two glasses with ice cubes.
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4Pour cold milk and cold water into each glass over the ice.
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5Slowly pour the whisked matcha mixture over the milk and ice in each glass. Stir to combine.
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6Serve immediately and enjoy your iced matcha latte.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
90cal
Protein:
3 gg
Fat:
2 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
15 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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