Iced Matcha Latte
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Iced Matcha Latte
An iced matcha latte comes together in about five minutes once you know the one move that matters. Sift the matcha into your cup and whisk it with a splash of hot water first, which breaks up every clump and builds a smooth, frothy paste before any cold liquid touches it. Fill a tall glass with ice, pour in your cold milk, and float the matcha over the top for that clean green layer. Sweeten with simple syrup or honey to taste and give it a stir. The result is bright, creamy, and never bitter or grainy.
Ingredients
- 1 to 2 teaspoons culinary matcha powder
- 2 tablespoons hot water (not boiling, about 175F)
- 1 cup ice cubes
- 3/4 cup milk of choice
- 1 to 2 teaspoons simple syrup or honey, to taste
- 1/4 teaspoon vanilla extract (optional)
Directions
- Sift the matcha powder into a cup or small bowl to remove any lumps before you add liquid.
- Add the hot water and whisk in a brisk zigzag motion with a bamboo whisk or small fork until the matcha is smooth and frothy with no lumps.
- Fill a tall glass with the ice and pour in the cold milk.
- Pour the whisked matcha over the top so it layers over the milk and ice.
- Stir in simple syrup or honey to taste, add the vanilla if using, and serve right away.
Tips and variations
- Use the hot-water-paste trick to avoid clumps. Whisking matcha into a smooth paste first means it dissolves evenly instead of clumping in cold milk.
- Keep the water around 175F and not boiling. Water that is too hot scorches the matcha and turns it bitter, so let a kettle sit a minute off the boil.
- Store matcha in an airtight container away from light and heat to keep its color and flavor fresh.
- Swap the simple syrup for honey or maple syrup, or use a sweetened vanilla oat milk to skip the extra sweetener entirely.
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Common questions
- Why does my matcha clump in the milk?
- Matcha clumps when it hits cold liquid before it is dissolved. Sift it first, then whisk it with a little hot water into a smooth paste, and it will blend cleanly into the milk.
- Should I use hot or cold water to mix the matcha?
- Use a small amount of hot water around 175F to dissolve and froth the matcha, then pour it over cold milk and ice. The hot water dissolves the powder while the cold milk keeps the drink iced.
- What grade of matcha is best for a latte?
- Culinary or latte-grade matcha works well here because it stands up to milk and sweetener. Save delicate ceremonial grade for drinking straight with just water.
- What sweetener should I use?
- Simple syrup mixes in instantly without graininess, but honey, maple syrup, or a sweetened vanilla milk all work. Start with one teaspoon and adjust to taste.
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