Iced Matcha Latte Recipe
Whisking the matcha with a small amount of hot (not boiling) water first breaks up clumps and dissolves the powder fully, so it doesn't sink to the bottom or turn gritty once the cold milk and ice go in.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 1
Ingredients
- 1 1/2 tsp culinary or ceremonial-grade matcha powder
- 2 tbsp hot water (175°F/80°C)
- 1 cup milk of choice, cold
- 1 tbsp simple syrup or honey (optional)
- 1 cup ice cubes
Nutrition per serving
- Calories
- 160
- Protein
- 8g
- Carbs
- 26g
- Fat
- 3g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Sift the matcha powder into a small bowl or wide mug using a fine-mesh sieve to break up any clumps.
- 2Add the hot water and whisk briskly in a zigzag or W motion (not circles) with a bamboo whisk or small whisk until the matcha is fully dissolved and a thin foam forms on top, about 20-30 seconds.
- 3Fill a tall glass with ice cubes.
- 4Stir the sweetener, if using, into the milk until dissolved, then pour the milk over the ice.
- 5Slowly pour the whisked matcha over the back of a spoon onto the milk so it sits on top rather than sinking straight through.
- 6Stir just before drinking to combine the matcha and milk layers.
Tips & variations
- Use water just below boiling (around 175°F/80°C); fully boiling water scorches matcha and brings out a bitter, grassy edge instead of its natural sweetness.
- Oat milk and whole milk both give the thickest, creamiest texture; skim milk and most almond milks make a noticeably thinner latte.
- For a stronger, more traditional matcha flavor, use 2 teaspoons of matcha instead of 1.5.
- Swap the simple syrup for a splash of vanilla syrup or a spoonful of honey dissolved in the hot water step for a different flavor profile.
Storage & reheating
Iced matcha latte is meant to be drunk fresh since the ice dilutes it as it sits. If needed, whisked matcha (without the milk and ice) can be covered and refrigerated for up to 24 hours; give it a quick re-whisk before pouring over fresh milk and ice.
Tips from the Tulo kitchen
- A small handheld milk frother works nearly as well as a bamboo whisk if you don't own one; just whisk the matcha and hot water in a narrow cup so the frother has less surface area to cover.
- Chilling the whisked matcha over an ice bath for 10 seconds before pouring keeps the drink from watering down as fast.
FAQ
Why is my iced matcha latte clumpy or gritty?
The matcha wasn't fully dissolved before adding cold liquid. Always sift the powder first and whisk it into hot water briskly until smooth; matcha doesn't dissolve well in cold liquid alone.
Can I make an iced matcha latte without a bamboo whisk?
Yes. A small milk frother, a mini electric whisk, or even a tightly sealed jar shaken vigorously for 20 seconds will all dissolve the matcha adequately.
What's the difference between ceremonial and culinary grade matcha for a latte?
Culinary-grade matcha is more bitter and slightly cheaper, which actually stands up well to milk and sweetener in a latte; ceremonial-grade is smoother and pricier and is usually saved for drinking matcha plain.
How much caffeine is in an iced matcha latte?
About 1.5 teaspoons of matcha contains roughly 35-70 mg of caffeine, less than a shot of espresso but more sustained since matcha also contains L-theanine, which slows the caffeine's release.