How to Make an Iced Matcha Latte
My favorite pre-workout drink during hot summers is an iced matcha latte. While matcha is traditionally enjoyed warm, its vibrant, grassy flavor becomes even more refreshing over ice–perfect for cooling down on steamy days.
Many people love matcha for its clean, sustained energy boost—providing hours of focus, without the caffeine jitters of coffee.
Though warm and iced matcha lattes are now a staple at coffee shops in the U.S., traditional Japanese tea ceremonies are enjoyed without milk. That said, matcha pairs beautifully with plant-based milks, creating a smooth, creamy treat for those with dairy sensitivities. Matcha with coconut milk is my favorite, but I’ve included other delicious options below so you can find your perfect combo.
Why You’ll Love Iced Matcha
- Quick: Unlike traditional iced green tea, which needs time to steep and cool, this iced matcha latte recipe is fast and effortless–ready in two minutes or less so you can get on with your day.
- Versatile: Adjust the matcha-to-milk ratio to suit your taste preferences and caffeine tolerance.
- Refreshing: Enjoy matcha’s bright, grassy flavor on hot summer mornings while the ice keeps you cool.
Key Ingredients
- MATCHA POWDER – Ceremonial-grade matcha offers the best flavor and color, though it’s more expensive. Look for organic matcha that has been third-party tested for purity and radioactive isotopes. My favorite for iced matcha lattes is Organic Superior Matcha–they also offer a decaf version for those sensitive to caffeine. (Not sponsored, just a raving fan!)
- NON-DAIRY MILK – I love unsweetened coconut or cashew milk, but almond milk is yummy too. Sometimes, I mix a little of both. The higher the fat content, the smoother the matcha tastes. See my Dairy-Free Milk Guide for more options.
- NATURAL SWEETENER – My top picks for a sugar-free latte are pure liquid monk fruit drops or liquid stevia. Raw honey works too. Sweetening is optional, but a touch of sweetness can help balance matcha’s natural bitterness.
Related
For a vibrant twist that tastes like summer, try my Strawberry Matcha Recipe. I add fresh puréed strawberries to give it a sweet and tangy zing.
How to Make an Iced Matcha Latte
Making iced matcha lattes at home is so easy—you’ll wonder why you ever paid for one at a coffee shop!
Recipe Tips
- Avoid Splattering: Don’t mix the matcha powder with all the water at once–it can get messy (especially if using a frother). Start with a small amount, mix well, then add the rest.
- Use cold, filtered water for the best taste.
- Want a frothier latte? Blend the matcha, water, milk, and sweetener in a blender or Magic Bullet before pouring over the ice.
- Larger iced cubes melt slower, preventing your latte from getting watered down too quickly.
- Add Protein: A scoop of unflavored collagen peptides is an easy way to sneak extra protein into your day, and it doesn’t affect the flavor much.
- Refrigerate Matcha: Keep matcha powder in the fridge to maintain freshness and prevent oxidation.
FAQs
Matcha has a grassy, vibrant, and slightly bitter flavor. The quality of the matcha significantly affects the taste–ceremonial-grade matcha is much smoother and tastes fresh. The type and amount of milk and sweetener used will also impact the flavor, making each iced matcha latte unique.
Matcha contains caffeine, so it’s best to speak with your doctor about whether caffeine is safe during your pregnancy, how much may be appropriate, and which trimester is best.
No whisk? No problem! Simply shake the matcha, water, and milk in a sealed glass jar until fully mixed, then pour over ice. A blender or Magic Bullet also works great.
Yes! Mix everything except the ice and store it in the refrigerator. When you’re ready to drink it, pour it over ice, and you’re good to go.
If you give this iced matcha latte recipe a try, I’d love to hear your thoughts. Leave a sparkling 5-star rating and a comment below. 💚
Print
Iced Matcha Latte Recipe
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: 1 (8-ounce) latte 1x
- Category: Beverages
- Method: Mixing
- Cuisine: Japanese
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This iced matcha latte recipe is creamy, grassy, and so refreshing—perfect for cooling down on hot, steamy days. Make one before your next workout and enjoy a smooth energy boost without the jitters. This recipe uses dairy-free milk and natural sweeteners.
Ingredients
1/2 cup cold water, divided
1/2 teaspoon matcha powder
1 cup ice
1/4 cup unsweetened non-dairy milk (such as almond)
Liquid stevia, pure monk fruit drops, or raw honey (optional)
Instructions
1. Mix the Matcha: In a glass, combine ¼ cup cold water with the matcha powder. Use a matcha frother or a small whisk to blend until completely smooth with no clumps. Then, add the remaining water and stir.
2. Add Ice: Fill the glass with ice cubes.
3. Pour the Milk: Slowly pour your choice of milk over the ice.
4. Sweeten (optional): Add sweetener to taste, stir, and enjoy!
Notes
· Prevent Splattering: Start with a small amount of water, mix well, then add the rest—especially if using a frother.
· Use cold, filtered water for the best flavor.
· For Extra Froth: Blend the matcha, water, milk, and sweetener in a blender or Magic Bullet before pouring over ice.
· Larger iced cubes melt slower, preventing your latte from getting watered down too quickly.
· Boost Protein: Add a scoop of unflavored collagen peptides for protein. It hardly affects the flavor.
· Store Matcha Properly: Keep matcha powder in the fridge to maintain freshness and prevent oxidation.
In the summer, I love an iced matcha latte before my morning power walk. It’s so refreshing and gives me a little boost without hijacking my nervous system. Which is your favorite: warm or cold?