Iced Matcha Latte
Cool, creamy and vivid green, a great iced matcha latte is the easiest way to enjoy ceremonial matcha every day. Skip the $7 café version — with the right ceremonial-grade matcha and a bamboo whisk, you'll make a smoother, less sugary latte at home in five minutes.
Why matcha instead of coffee?
Matcha delivers caffeine alongside L-theanine, an amino acid that promotes calm alertness. The result is sustained, jitter-free energy and no mid-afternoon crash — the reason so many people are swapping their iced coffee for iced matcha.
Ingredients
Makes 1 tall latte.
- 1–2 tsp (2–4 g) ceremonial matcha
- 60 ml hot water (80°C / 175°F)
- Ice
- 200 ml cold milk of choice
- Optional: 1–2 tsp honey, maple or vanilla syrup
How to make an iced matcha latte
- Sift the matcha into a bowl or wide cup to remove clumps.
- Whisk. Add the hot (not boiling) water and whisk briskly in a zig-zag ‘M’ motion with a bamboo chasen for 15–20 seconds until a fine froth forms.
- Build. Fill a glass with ice, pour in the cold milk and any sweetener.
- Pour the matcha over the top for that signature two-tone look, then stir and enjoy.
Tips for the best iced matcha latte
- Never use boiling water — it scorches matcha and turns it bitter.
- No bamboo whisk? Shake matcha and water in a sealed jar until frothy.
- Oat milk is the barista favourite for natural creaminess.
- Colour is a quality cue: dull, yellow-green matcha tastes bitter, while a bright jade single-origin matcha is naturally sweet.
Frequently asked questions
How much caffeine is in an iced matcha latte?
Roughly 60–70 mg per teaspoon of matcha — similar to a small coffee, but released more gently.
Can I make it ahead?
Whisk the matcha fresh, but you can pre-make the compote or syrup and store cold milk ready to go.
Feeling fruity? Try our strawberry matcha latte.