Iced Matcha Latte
Forget the pricy iced matcha lattes from your favourite coffee shop—you can make them at home for a fraction of the price! Here’s how to make your own iced matcha latte with just three ingredients, plus water and ice.
I love finding ways to make coffee house favourites at home. After making copycat versions of Pumpkin Spice Matcha Latte and Whipped Coffee, my next challenge was to tackle a DIY iced matcha latte. Could I get that same combination of earthy matcha, creamy milk, and a touch of sweetness without all the fancy coffee shop equipment?
The answer is: yes! And here’s the thing—unlike espresso-based drinks, you can actually make a more authentic matcha latte at home because your barista at Starbucks is unlikely to be using a real matcha whisk and bowl, which makes all the difference here. While you’ll need to make an initial investment to buy the proper equipment, it’s a small one—and it will pay for itself in all the money you’ll save making iced matcha lattes at home!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Ceremonial grade matcha
- Hot water – Matcha is best made with 180ºF water.
- Maple syrup or agave – Or any other liquid sweetener you like.
- Vegan milk – Any kind you have on hand will work. Use vanilla-flavoured plant milk for a subtle hint of vanilla.
Buying Matcha Powder
There are two types of matcha powder: ceremonial-grade matcha and culinary-grade matcha. When you’re using matcha powder in a drink, you want to buy ceremonial-grade matcha. Culinary-grade is made for cooking and baking, as it has a more intense flavour. (I often use it when making my Matcha Chia Pudding.)
Next, look for matcha that was made in Japan. Japanese matcha is more consistent in quality and flavour. When you’re drinking matcha, you’re drinking ground whole tea leaves, which means any impurities from the soil, water, or farming practices are ingested with the tea. This is the matcha brand (affiliate link) I’ve used for years and love!
What You Need for Authentic Matcha at Home
The minimum you need to make this iced matcha latte recipe is a bamboo matcha whisk, and preferably one that is handmade. Look for one made with pesticide-free bamboo. Matcha whisks are specially designed for making matcha foam when it’s whisked into hot water. This is the bamboo whisk, chashaku and sifter set (affiliate link) I use from the same matcha brand.
You can use your matcha whisk with a small bowl or a wide mug, but you may also want to invest in a matcha bowl. You can find these alone, or as part of a matcha set with a whisk. Another optional item for making authentic matcha is a chashaku, which is a small scoop for portioning a single serving of matcha powder.
How to Make Iced Matcha Latte
Now that you have everything you need to make your iced matcha latte, here’s what you’ll need to do:
Make the matcha. In a small matcha bowl (or any small bowl or wide mug that gives you ample room for whisking), combine the matcha and hot water. Use a bamboo whisk to whisk in a back-and-forth M motion for at least 15 seconds, or until there are no clumps of matcha and the mixture is frothy. Whisk in your maple syrup or agave.
Finish the latte. Place ice cubes in a tall glass, then add the plant milk. Pour the matcha mixture into the glass and stir to combine.
Tips for Success
With such a simple recipe, technique and ingredients are everything! Try these tips for a perfect iced matcha latte.
- Give yourself room to whisk. A small teacup just won’t do, but you also don’t want to use a bowl that’s wide and shallow. This is why a traditional matcha bowl is nice, but if you don’t have one, simply find something similar in size.
- Working without a whisk. If you don’t have a bamboo whisk, you can prevent lumps in your matcha by pouring a small amount of water into the bowl with the matcha powder; whisk until smooth, then pour the rest of the water in and continue to whisk.
- Use filtered water. If your water tastes off, your matcha will taste off too!
How to Store
If you don’t drink your whole iced matcha latte in one sitting, you can pop it in the fridge for up to a day, but the ice cubes will slowly melt and water it down. This is a drink that’s best enjoyed fresh!
Enjoy friends! If you make this iced matcha latte recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Iced Matcha Latte
- ½ teaspoon to 2 teaspoons ceremonial grade matcha
- 1 tablespoon hot water, just off the boil
- 1 teaspoon maple syrup or agave up to a tablespoon, up to your sweetness preference
- 1 cup vegan milk
- In a small matcha bowl, mix the matcha and the hot water together with a bamboo whisk to remove any clumps, moving back and forth in an M motion for at least 15 seconds until combined and frothy. Stir in the maple syrup or agave and combine once again.
- In a tall glass, add in the ice. Add in the vegan milk. Pour over the matcha mix and using your straw, stir to combine. Enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.