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Matcha Iced Latte

A refreshing café-quality matcha iced latte made at home in under five minutes with a creamy texture and natural sweetness.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: Japanese-inspired
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 teaspoon matcha powder ceremonial grade preferred
  • 2 tablespoons hot water around 160-170°F
  • 1 cup milk dairy or non-dairy
  • 1 cup ice cubes
  • 1 tablespoon sweetener honey, agave, or sugar syrup, optional

Equipment

  • Small bowl or matcha bowl (chawan)
  • Matcha whisk (chasen) or small wire whisk
  • Tall glass
  • Spoon for stirring
  • Measuring spoons
  • Kettle or hot water source

Method
 

  1. Sift the matcha powder into a small bowl for about 30 seconds to break up clumps and aerate.
  2. Boil water, let it cool for one minute until it reaches 160-170°F.
  3. Pour 2 tablespoons of hot water into the bowl with matcha and whisk vigorously for 15 to 20 seconds until smooth and frothy.
  4. Stir in sweetener of choice while the matcha paste is still warm to dissolve evenly.
  5. Fill a tall glass three-quarters full with 1 cup of ice cubes.
  6. Slowly pour 1 cup of milk over the ice to keep the latte cold and creamy.
  7. Pour the matcha paste into the milk and ice, then stir well for about 10 seconds to combine thoroughly.
  8. Taste and adjust sweetness as needed, adding more syrup or honey if the flavor is too grassy.

Notes

Use high-quality ceremonial grade matcha and whisk with hot water before adding cold milk to avoid lumps. Adjust sweetness to taste.