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Iced Matcha Latte - Smooth, Refreshing, and Easy to Make

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Matcha powder: 1 to 1½ teaspoons. Ceremonial grade is smoother and slightly sweeter; culinary grade works if it’s fresh and bright green.
  • Cold water: 2 tablespoons, for whisking the matcha into a smooth paste.
  • Milk: 1 cup. Dairy, oat, almond, soy, or coconut all work—choose what you like.
  • Sweetener (optional): 1 to 2 teaspoons. Honey, simple syrup, maple syrup, agave, or a sugar-free syrup.
  • Ice: 1 to 1½ cups.
  • Vanilla extract (optional): ¼ teaspoon for warmth and roundness.
  • Pinch of salt (optional): Enhances flavor, especially with dairy-free milks.

Method
 

  1. Sift the matcha. Place 1 to 1½ teaspoons matcha through a small sieve into a bowl or cup. This prevents clumps and gives a silky texture.
  2. Add cold water. Pour in about 2 tablespoons of cold water. You’re making a smooth concentrate, not diluting it yet.
  3. Whisk until frothy. Use a bamboo whisk (chasen) or a small handheld frother. Whisk in a quick zigzag or “M” motion for 15–25 seconds until the matcha looks smooth with a thin layer of foam.
  4. Sweeten the concentrate (optional). Stir in your sweetener now so it dissolves evenly. Liquid sweeteners mix best with cold drinks.
  5. Prep your glass. Fill a tall glass with ice. If you like, add a drizzle of simple syrup or vanilla to the sides for a café look.
  6. Add milk. Pour 1 cup of your chosen milk over the ice. Add a pinch of salt if using, and give the glass a quick stir.
  7. Combine. Pour the whipped matcha concentrate over the milk. Watch it swirl, then gently stir to combine. Taste and adjust sweetness or matcha strength.
  8. Serve. Enjoy immediately while it’s cold and smooth.