Iced Matcha Green Tea Latte
A creamy, smooth, and refreshing iced matcha latte lightly sweetened with honey.
In a nutshell: This authentic japanese iced matcha green tea latte comes together in just 5 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Matcha is packed with antioxidants and provides a calm, focused energy boost. This iced latte version is smooth, milky, and has a beautiful vibrant green color. Perfect for warm mornings.
Key Equipment
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Chef's Pro-Tips
- Layer Ingredients Correctly: Place liquids and soft fruits near the blender blades first, followed by powders and ice on top. This creates an efficient blending vortex.
- Whisk or Sift Matcha/Powders: Sift fine powders through a small mesh strainer to eliminate stubborn clumps and achieve a silky, café-quality microfoam.
Ingredients
1
servings
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1 ½ tsp ceremonial grade matcha powder
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¼ cup warm water, not boiling
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¾ cup milk (oat, almond, or dairy), cold
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1 tsp honey or maple syrup
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1 cup ice cubes
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Step-by-Step Instructions
Whisk Matcha
Sift 1 teaspoon of ceremonial-grade matcha powder through a fine-mesh strainer into a small bowl to remove clumps. Pour in 2 ounces of hot water (heated to exactly 175°F / 80°C—do not use boiling water or it will scald the matcha and make it bitter). Using a bamboo whisk (chasen), whisk rapidly in a W-shaped motion for about 20-30 seconds until the tea is fully dissolved and a thick, frothy layer of tiny green bubbles forms on top.
Sweeten & Prepare Glass
Add the maple syrup or honey directly to the warm matcha froth and stir to dissolve. Fill a tall, ribbed glass to the brim with clean ice cubes (large cubes are best as they melt slower, preventing wateriness).
Pour Milk
Pour 6 ounces of cold whole milk (or oat milk for a creamy dairy-free option) over the ice, leaving about an inch of space at the top of the glass.
Add Matcha Float
Slowly and gently pour the whisked matcha froth directly over the ice cubes in the glass. Pouring it slowly over the ice helps create a beautiful, distinct layer of vibrant green sitting on top of the white milk. Serve with a straw and stir before drinking.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Boiling water scorches matcha, making it bitter. Heat water to about 175°F — hot to the touch but not bubbling — for a smooth, sweet flavor.
Yes — ceremonial grade is smoother and less bitter, ideal for lattes where matcha is the star. Culinary grade works in a pinch but tastes more astringent.
Fill the glass with ice, pour the cold milk in first, then slowly pour the whisked matcha over the ice cubes. The slow pour over ice keeps the layers distinct.
Yes — whisk the matcha with the 175°F water as directed, then top with steamed warm milk instead of iced.
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