Recipe

Iced Matcha Latte

Creamy, vibrant, lightly sweet, and smooth with zero gritty clumps.

By Matt Campbell

•

4.8

A tall glass of iced matcha latte with visible swirls of bright green matcha and milk on a light kitchen counter

If coffee is a full-volume playlist, matcha is the song you put on when you want to feel like you have your life together. This iced matcha latte is creamy, bright, and gently energizing, with that grassy, vanilla-meets-toasty vibe that makes you take a second sip just to confirm it is really that good.

The whole game is texture. Matcha wants to clump. Ice wants to water it down. We are not letting either one win. Whisk the matcha with a small amount of warm water first, then build the drink so it stays bold and smooth.

Matcha powder in a small ceramic bowl with a whisk and a measuring spoon on a clean kitchen counter

Why It Works

No clumps: Whisking matcha with warm water first hydrates the powder so you get a silky latte instead of green sand.
Balanced flavor: A small amount of sweetener rounds out matcha's natural bitterness without turning it into dessert.
Creamy, not watery: Using enough milk and dissolving the matcha before adding ice keeps the drink punchy.
Customizable: Dairy or non-dairy works. You can go vanilla, honey, strawberry, or keep it pure and grassy.

Pairs Well With

Storage Tips

This drink is best fresh, but you can absolutely set yourself up for easier mornings.

Matcha concentrate (best option)

Whisk 2 tablespoons matcha with 1/2 cup warm water until smooth.
This makes about 1/2 cup concentrate (8 tablespoons), which is roughly 5 to 8 lattes depending on how strong you like it.
For a latte similar to the main recipe, start with 1 1/2 tablespoons concentrate per drink, then adjust to taste.
Store in a sealed jar in the fridge for up to 2 days for best flavor (3 days max). Matcha oxidizes, so the color and flavor will dull over time.
Shake or stir well before using, since it can settle.

Fully mixed iced latte

Store in the fridge up to 24 hours.
Expect some separation. Shake or stir before drinking.
Add fresh ice right before serving so it does not get diluted.

A small glass jar filled with deep green matcha concentrate sitting on a kitchen counter next to a whisk

Common Questions

Do I need a bamboo whisk?

No. A bamboo whisk is great, but a small metal whisk, a milk frother, or a jar with a tight lid (shake it like you mean it) all work. The key is dissolving the powder in warm water first.

What kind of matcha should I buy?

Look for matcha labeled ceremonial or latte grade from a reputable brand. For lattes, latte grade is totally fine. If it tastes aggressively bitter or looks dull brown-green, it is either old, low quality, or both.

Why does my matcha latte taste bitter?

Common culprits: too much matcha, not enough sweetener, water that is too hot, or a lower quality matcha. Keep the whisking water around 160°F to 175°F (hot, not boiling).

Can I make it without any sweetener?

Yes. If you are going unsweetened, choose a naturally sweeter milk like oat milk or lactose-free milk, and consider a tiny pinch of salt to soften bitterness.

How much caffeine is in matcha?

It varies by matcha and how much fits in your teaspoon, but a latte with 1 teaspoon matcha (often about 2 grams) commonly lands roughly in the range of 50 to 70 mg caffeine. If you are sensitive, start with 1/2 teaspoon.

What milk is best for an iced matcha latte?

Oat and soy are the most reliably creamy and blend well. Dairy works beautifully. Some almond milks can taste thin or separate a bit, but it still works. Just stir again and carry on.

How do I make it vegan?

Use oat, soy, or almond milk and choose maple syrup or simple syrup instead of honey.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small bowl or mug (for whisking matcha)
Bamboo whisk, small whisk, or handheld milk frother
Measuring spoons
Tall glass
Optional: small fine-mesh sieve (extra insurance against clumps)

I started making matcha at home for the same reason I started cooking more seriously in the first place: I wanted the good stuff without the daily price tag or the mystery ingredients. The first time I tried it, I dumped powder straight into cold milk and got a drink that tasted like sweet lawn clippings with gravel. Humbling.

Now I treat matcha like a tiny, dramatic sauce. You whisk it smooth with warm water first, then build the drink. It takes maybe two extra minutes, and the payoff is huge. Bright, creamy, and just a little fancy even if you are in sweatpants.