This iced matcha latte is a smooth, café-style drink made with vibrant matcha, milk, ice, and a touch of honey for natural sweetness. Lightly creamy and refreshing, it delivers the earthy flavor of matcha without bitterness or overpowering sweetness.
A Quick Look at the Recipe
✅ Recipe Name: Iced Matcha Latte
🕒 Ready In: ~5 minutes
👪 Serves: 1 serving
🍽 Calories: ~120 per latte (estimated)
🥣 Main Ingredients: Matcha powder, milk, honey
📖 Dietary Info: Gluten-free; naturally sweetened
👌 Difficulty: Very easy - whisk and pour
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Using hot water to dissolve the matcha creates a silky base that blends seamlessly with cold milk, resulting in a balanced iced latte that's both refreshing and satisfying. Sweetened gently with honey, this version lets the matcha shine while keeping the flavor clean and approachable.
Perfect for warm mornings or afternoon pick-me-ups, this iced matcha latte comes together in minutes and feels just as special as a coffee shop drink. If you enjoy naturally sweetened drinks like this, you may also like our Homemade Peppermint Mocha, Protein Iced Coffee, or Oat Milk Latte.
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Why You'll Love this Iced Matcha Latte:
Naturally sweetened: Lightly sweetened with honey instead of syrups, so the matcha flavor stays balanced and not overly sweet.
Smooth and creamy: Dissolving the matcha in hot water first helps prevent clumps and creates a silky, café-style texture.
Quick to make: This iced matcha latte comes together in just a few minutes with minimal prep.
Café-style at home: Frothing the milk adds a polished finish that makes this drink feel just as special as a coffee shop latte.
Key Ingredients:
- matcha powder. Use high-quality culinary or ceremonial-grade matcha for the best flavor. Ceremonial grade is smoother and naturally sweeter, while culinary grade has a stronger, more robust taste.
- honey. Adds a touch of sweetness, but you can substitute with maple syrup, agave, or your preferred sweetener. Adjust to taste.
- milk. Any milk works, but oat, almond, or dairy milk all create a creamy texture. For extra froth, use whole milk or barista-style plant milk.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Change the milk: Any milk works well, including almond, oat, or whole milk. Choose a creamier milk for a richer latte.
- Adjust the sweetness: Honey can be increased or reduced to taste, depending on how sweet you like your iced matcha latte.
- Use maple syrup: Maple syrup works well in place of honey and blends easily into cold drinks.
- Make it extra creamy: Add a splash of cream or half-and-half for a richer café-style latte.
- Skip the foam: If you don't have a milk frother, simply stir the milk into the matcha-this latte is still smooth and flavorful.
How to Make Iced Matcha Latte:
- Add the matcha powder to a glass or small bowl and pour in the hot water. Whisk vigorously until the matcha is fully dissolved and lightly frothy.
- Stir in the honey while the matcha is still warm so it dissolves completely.
- Fill a tall glass with ice, then pour the matcha mixture over the ice.
- Froth the milk using a milk frother, blender, or by shaking it in a sealed jar until foamy.
- Slowly pour the milk over the matcha to create a layered iced latte. Stir gently before drinking and enjoy.
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Recipe Notes & Tips:
- Whisk the Matcha Well: Use a bamboo whisk (chasen), handheld frother, or small whisk to ensure the matcha is fully dissolved and clump-free. A mason jar and vigorous shaking can also work in a pinch.
- Frothing the Milk: For the best foam, use a milk frother, blender, or shake the milk in a jar until foamy. Whole milk and barista-style plant milks froth best.
- Adjust the Sweetness: Start with 1 teaspoon of honey and adjust to taste. You can use maple syrup, agave, or vanilla syrup for different flavors.
- Chill for a Stronger Flavor: Let the matcha mixture cool slightly before adding ice to prevent dilution.
- Layering Tip: Pour the frothed milk slowly over the ice and matcha for a beautiful layered effect. Stir when ready to drink.
How to Store:
Refrigeration: If you have leftover matcha latte, store it in a sealed jar or airtight container in the fridge for up to 24 hours. Shake or stir before drinking, as separation may occur.
Prep in Advance: To save time, whisk the matcha, hot water, and sweetener together and store in the fridge for up to 2 days. When ready to serve, just add ice and frothed milk.
Avoid Freezing: Freezing is not recommended, as it can alter the texture and flavor of the matcha.
Iced Matcha Latte FAQs:
Bitterness usually comes from using too much matcha or low-quality matcha. Using culinary-grade matcha and dissolving it fully in hot water before adding milk helps create a smoother flavor.
Yes. You can whisk the matcha vigorously with hot water and simply pour the milk over ice. A frother adds foam, but it's not required for a smooth latte.
Any milk works well, including dairy milk, almond milk, or oat milk. Creamier milks create a richer latte, while lighter milks keep it more refreshing.
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Iced Matcha Latte
Ingredients
- 2 teaspoons matcha
- ¼ cup hot water
- 1 teaspoon honey
- 1 cup milk
- ice
Instructions
- Add the matcha powder to a glass or small bowl and pour in the hot water. Whisk vigorously until the matcha is fully dissolved and lightly frothy.
- Stir in the honey while the matcha is still warm so it dissolves completely.
- Fill a tall glass with ice, then pour the matcha mixture over the ice.
- Froth the milk using a milk frother, blender, or by shaking it in a sealed jar until foamy.
- Slowly pour the milk over the matcha to create a layered iced latte. Stir gently before drinking and enjoy.
Nutrition
Notes
- Whisk the Matcha Well: Use a bamboo whisk (chasen), handheld frother, or small whisk to ensure the matcha is fully dissolved and clump-free. A mason jar and vigorous shaking can also work in a pinch.
- Frothing the Milk: For the best foam, use a milk frother, blender, or shake the milk in a jar until foamy. Whole milk and barista-style plant milks froth best.
- Adjust the Sweetness: Start with 1 teaspoon of honey and adjust to taste. You can use maple syrup, agave, or vanilla syrup for different flavors.
- Chill for a Stronger Flavor: Let the matcha mixture cool slightly before adding ice to prevent dilution.
- Layering Tip: Pour the frothed milk slowly over the ice and matcha for a beautiful layered effect. Stir when ready to drink.
Kae says
I make this every morning, it's better than the coffee shop!