Iced Matcha Latte Recipe (That I Actually Crave Year-Round)

There’s just something about an iced matcha latte that hits differently. It’s creamy, earthy, slightly sweet, and somehow feels like a little spa break in a cup.

I started making iced matcha lattes at home a couple of years ago when I got tired of paying $6 at cafés—and let me tell you, it’s been a game changer.

What I love most is how customizable it is. I can make it creamier on days when I want something richer, or go lighter and more refreshing in the summer heat.

Plus, I know exactly what’s going into it—no weird syrups or overly sweetened powders. Just good matcha, creamy milk, and a little sweetener (or none at all if I’m feeling like it).

If you’ve never made matcha at home, don’t worry. It’s a little different than brewing coffee or regular tea, but once you learn the basics, it’s so easy.

You don’t even need fancy tools—though I’ll share a few things that help make the process smoother.

Let’s dive into how I make my go-to iced matcha latte.

What You Need to Make a Great Iced Matcha Latte

Before we get to the actual steps, here’s what I use and recommend:

1. Good Matcha Powder

This is the most important part. I always go for ceremonial grade matcha when I want the best flavor—smooth, vibrant green, and not too bitter.

You can use culinary grade if you’re on a budget, but be prepared for a slightly more bitter taste and less vibrant color.

2. Milk of Choice

My go-to is oat milk. It’s creamy, slightly sweet, and pairs beautifully with matcha.

Almond milk is a lighter option, while whole dairy milk makes it super creamy.

Coconut milk is nice if you want a tropical vibe.

3. Sweetener (Optional)

Totally depends on your taste. Some days I use a little honey or maple syrup. Other times I skip it.

Simple syrup also works if you want that coffee shop feel.

4. Ice

Don’t forget this one! I like using smaller ice cubes so the drink stays colder and mixes better.

5. Matcha Tools (Optional but Helpful)

• A matcha whisk (chasen) or milk frother helps you blend the matcha and water without clumps.
• A small bowl or matcha bowl to whisk in.
• A fine mesh strainer to sift your matcha for an ultra-smooth finish.

My Tips for Making the Best Iced Matcha

Here’s how I get a perfect matcha latte every time:

• Sift your matcha if you can. It takes five extra seconds but makes a huge difference in texture—no clumps.
• Don’t use boiling water. Hot water should be about 160–175°F (not boiling!) or it can scorch the matcha and make it bitter.
• Taste and adjust. Start light with the matcha and sweetener, then tweak it based on your mood.
• Shake it up. On lazy days, I just toss everything into a mason jar and shake it with ice. Works surprisingly well.

Step-by-Step: How I Make It

Step 1: Sift the Matcha

I add 1 to 1½ teaspoons of matcha powder into a small bowl through a fine strainer.

This helps prevent clumps and gives you a smoother drink.

Step 2: Add Warm Water and Whisk

Pour in about 2 tablespoons of warm water (not hot!) and whisk until fully dissolved.

If I’m using a bamboo whisk, I use a “W” motion to get it nice and frothy.

If I’m in a rush, I’ll use my milk frother—it works just as well.

Step 3: Fill Glass with Ice

Grab a tall glass and fill it about ¾ full with ice.

I like using a clear glass because it looks so pretty once everything’s layered.

Step 4: Add Sweetener and Milk

Pour your sweetener of choice over the ice.

Then add about 1 cup (or more) of milk. Stir gently to mix in the sweetener.

Step 5: Pour in the Matcha

Slowly pour the matcha mixture over the milk and ice.

You can stir it all together or leave it layered for that classic café look.

Step 6: Sip and Adjust

Give it a taste—maybe you want a little more sweetener, or maybe more matcha. Make it yours.

My Favorite Matcha Variations

If you’re feeling a little extra or want to mix things up, here are a few twists I’ve tried and loved:

• Vanilla Iced Matcha Latte: Add a splash of vanilla extract or vanilla-flavored syrup.
• Iced Coconut Matcha Latte: Use coconut milk and a little honey. Tastes like a tropical vacation.
• Mint Matcha Latte: Add a few fresh mint leaves while mixing your milk. Super refreshing.
• Matcha Affogato Style: Pour matcha over a scoop of vanilla ice cream. Technically not a latte, but SO good.

Check out more matcha recipes:

• How I Make the Creamiest Dalgona Matcha Latte at Home
• The Best Iced Strawberry Matcha Latte Recipe

Why I Keep Coming Back to This Recipe

It’s one of the most calming and satisfying drinks I make at home. I like that it’s light but still feels like a treat.

And when I get the ratios just right—earthy matcha, creamy oat milk, light sweetness—it’s better than anything I’ve bought at a coffee shop.

Once you get into the flow, it only takes a few minutes.

And unlike coffee, I find matcha gives me a calm, focused kind of energy with no jitters.