Iced matcha latte: the easy chilled recipe
The iced matcha latte is THE summer drink: refreshing, creamy, with that green-on-white gradient that makes it so appealing. The good news is that it takes two minutes to make at home, for a fraction of the coffee-shop price. Here's the iced matcha recipe, step by step.
What you'll need
- •1 to 2 g of ceremonial matcha (½ to 1 teaspoon).
- •A splash of warm water at 70–80 °C (158–176 °F), never boiling, about 50 ml.
- •200 ml of well-chilled milk (oat and almond give a lovely smoothness).
- •A generous handful of ice cubes.
- •Optional: a little maple syrup, honey or vanilla.
The recipe, step by step
1. Sift the matcha into a bowl or a small shaker. This step gets rid of lumps before you even begin, so don't skip it.
2. Pour in the splash of warm water and whisk briskly in a zigzag (tracing a "W") until you get a fine, smooth foam. With a shaker, close it tightly and shake for about fifteen seconds.
3. Fill a tall glass with ice, then pour the cold milk over it.
4. Slowly pour the matcha over the iced milk: the green gradient forms on its own. Stir just before drinking.
Why start with a splash of warm water
It's tempting to whisk matcha straight into cold milk, but the powder disperses poorly and leaves lumps. A small splash of warm water dissolves the matcha properly and creates the foam, without warming the final drink, since the ice and cold milk take over straight away.
That's the main difference from a hot matcha latte: here, it's all about a very brief moment of warmth followed by cold, so the drink stays icy yet perfectly smooth.
Variations and tips
- •A more indulgent version: a hint of vanilla or maple syrup softens it without masking the matcha.
- •Even more refreshing: prepare the matcha in advance and keep it in the fridge, ready to pour in an instant.
- •Dairy-free and lighter: an iced matcha "tea" with cold water and ice, fresher and more vegetal.
- •For the photo: pour the matcha very gently for a crisp gradient, perfect for your stories.
The secret to a great iced matcha
Served cold, a low-grade matcha is even less forgiving: the bitterness comes through and the colour turns khaki. For a truly good iced matcha latte, everything starts with a bright green, fine and mellow powder.
If you'd like to learn how to spot a good powder, our guide to choosing your matcha covers all the pointers, and the hot matcha latte recipe is the perfect companion to this one for cooler days.
Frequently asked questions
How do I avoid lumps in iced matcha?+
Always sift the powder, then dissolve it first in a small splash of warm water, whisking in a zigzag (or using a shaker). Only then add the cold milk and ice.
Which milk is best for an iced matcha latte?+
Oat milk is ideal for its velvety texture, even cold. Lighter almond milk and whole milk also work very well. Make sure it's well chilled.
Can I make an iced matcha latte in advance?+
Yes: prepare the matcha base (water plus whisked powder) and keep it in the fridge. When it's time to serve, pour it over cold milk and ice. Drink it the same day to keep it at its freshest.