Iced Matcha Latte Recipe: My Golden Ratio for a Smooth, Frothy Matcha Latte
This iced matcha latte is a super refreshing, creamy, and easy-to-make homemade drink made using quality matcha powder, hot water, milk, and optional sweetener.
This particular recipe has my tested ratio of 4 grams of matcha, 60 ml of hot water, and 200 ml of milk of your choice for a smooth, frothy, and balanced matcha latte that tastes like a barista-style latte.
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The matcha is sifted here and then whisked with hot water, around 70 to 80 degrees Celsius, until it is smooth and frothy, not just mixed. Then it is poured over ice and milk, and that’s it. You can sweeten it with maple syrup, coffee syrup, or any other syrup of your choice.
You can even use honey, or you can enjoy it unsweetened. Also, choose the milk of your choice. You can use almond milk, soy milk, oat milk, cashew milk, or dairy milk, depending on your taste preferences or dietary preferences.
Adding spinach or kale at the end keeps nutrients higher. They wilt gently without losing color.
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About This Iced Matcha Latte
Iced matcha latte is a super simple and delicious drink made using whisked matcha, water, milk, and ice. That’s it. This version is my easy and simple way of making a smooth, creamy, and frothy cafe-style matcha at home.
I love how simple this matcha latte recipe is.
I have tried so many different varieties of matcha lattes, with different combinations of matcha powder, water, and milk, and this is what works best for me. After trying so many different amounts, I found the combination that works every time as my golden ratio for matcha powder, water, and milk, and this is what I follow.
What I love most about this particular recipe is the balance of ingredients. My matcha latte ratio is 4 grams of matcha, 60 ml of hot water, and 200 ml of milk. I use unsweetened almond milk here, but you can use oat milk, dairy milk, soy milk, or cashew milk. They all work really well here.
I call this my golden ratio because this is the combination I keep coming back to after trying so many different amounts. So 4 grams is just perfect for giving you a cafe-style matcha drink at home. There is no strict rule about using 4 grams of matcha. If you prefer a milder matcha, you can go for 3 grams or 3½ grams. For a stronger version, you can go up to 6 grams per serving. Matcha powder also varies in strength, so you can easily adjust the amount depending on how mild or how strong you like your drink.
This recipe is also super versatile and very flexible to make. You can use sweetener, or you can omit the sweetener. You can use maple syrup, agave, or honey as a sweetener in your matcha latte.
You can even use sugar. Since this is an iced drink, it is better to dilute the sugar with some warm or hot water before adding it to the matcha, because sugar is difficult to dissolve when added directly to a cold drink.
It is also perfectly fine if you like unsweetened matcha. The flavor is a bit stronger, but if you prefer that flavor, just go for it. That taste is delicious too.
I figured out that four grams of matcha gives me the flavor I enjoy the most, like the cafe-style matcha lattes where you pay $8 to $10 for each glass. It gives me that same kind of flavor at home. It is not too strong, and it is not too mild. It is just the perfect amount of matcha powder for me.
It is strong enough that you can actually taste the matcha, but it is still smooth and creamy when you combine it with the milk. So you get the creaminess of the milk, the flavor of matcha, and the sweetness of your favorite sweetener.
However, adding a sweetener is entirely optional in this recipe because traditional matcha can also be enjoyed without sweetener. But if you prefer sweetener in your drinks, feel free to use it. I usually go with honey, maple syrup, or agave, but when I go for a vegan version, I always choose maple syrup.
What really makes this homemade iced matcha latte super special is the tiny details. Sifting the matcha in a sifter helps prevent clumps, so you get a smoother matcha. Using the perfect temperature of water—not boiling hot water and not cold water, but somewhere between 70 to 80 degrees Celsius—helps keep the flavor smoother without making it too harsh.
And another detail is whisking. You need to whisk in a W or M motion to give it a lovely frothy finish. You do not have to stop just when it’s mixed. You need to keep whisking until your matcha is completely foamy and frothy.
For this kind of whisking, I recommend using your dominant hand and whisking quite vigorously. In a way, it is about coming back to the center and coming back to the peace. The Japanese way of making tea can be a very calming and meditative experience. Whisking matcha tea itself is so aesthetic, calming, and therapeutic.
I’m using a matcha setup here, but this certainly does not depend on the matcha setup. You can make it anytime with whatever tools you have. You can use a regular measuring spoon instead of a chashaku, a small electric frother instead of a traditional chasen, and a normal bowl or sifter—whatever you have on hand.
So, are you ready to explore this beautiful matcha journey and make this delicious iced matcha green tea latte at home with me, which comes out perfect every time? Let me show you how simple and easy it is to make.
Why You’ll Love This Recipe
This Iced Matcha Latte
✔️ is quick & easy to make
✔️ uses basic ingredients
✔️ has a smooth and frothy texture
✔️ has my tested 4-gram matcha ratio
✔️ works well with all types of milk
✔️ can be made with a bamboo whisk or electric frother
✔️ is easy to adjust
✔️ can be made milder or stronger, depending on your taste
✔️ has optional maple syrup for sweetness
✔️ makes a refreshing homemade cafe-style latte
✔️ is great for an afternoon pick-me-up
Ingredients
For making this iced matcha latte recipe, you will need only a few simple ingredients.
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Matcha powder: It is the star ingredient of this matcha drink, so I recommend using a good-quality powder that you really enjoy. For the best-tasting matcha, you do not need the most expensive matcha, but a good-tasting one can make a noticeable difference in flavor. So, make it with the one you love.
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Hot water: For whisking, I use exactly 60 ml of water at around 70–80°C. Avoid using boiling water, as it can make matcha taste harsh. For a change, you can first mix it with 30 ml cold water, and once mixed, add 30 ml hot boiling water and whisk.
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Milk: Milk is optional, depending on how you like your iced matcha. I used 200 ml of unsweetened almond milk here. You can also go with oat milk, dairy milk, coconut milk, soy milk, cashew milk, or any other milk of your choice. Just make sure you are using unsweetened milk if you are adding additional sweetener. That way, the drink is less sweet and also contains fewer added ingredients.
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Maple syrup: To sweeten this iced latte, I used about one tablespoon of maple syrup for one serving. When I want a little sweetness, I add maple syrup. Sometimes I opt out of it, but feel free to add more or less depending on your taste, or you can omit it completely.
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Ice: Use plenty of ice to make your matcha latte cold and refreshing. Ice is essential for making this drink chilled and also helps balance the flavors. When the ice, milk, and matcha come together, the matcha becomes slightly milder and mingles beautifully with the other ingredients.
For this recipe, I recommend filling your glass about three-fourths full with ice, or even filling it completely. Then pour in the milk and sweetener, and lastly add your whisked matcha.
For the traditional matcha tools, you will need a chawan, which is a matcha bowl, a chashaku, which is a bamboo scoop, a chasen, or bamboo whisk, and a fine strainer. You don’t need to worry if you don’t have all of them. You can use a regular sifter for sifting the matcha and a regular measuring spoon for measuring the matcha. And if you want to make things faster, you can also use a small electric milk frother, and that works very well as an alternative.
How to Make Iced Matcha Latte
Making iced matcha latte at home is really simple and easy. You only need to prepare the matcha, whisk it until it is smooth and frothy with water, then pour it over milk and ice, and that’s it.
Here is how to make it in simple steps:
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Soak the chasen: Before starting, soak the chasen, or bamboo whisk, in warm water for about 1 to 2 minutes. This soaking softens the bristles and helps reduce the chances of them breaking while whisking. So, this is an essential step if you are using the chasen.
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Measure and sift the matcha: I recommend using your chawan and fine strainer on a kitchen scale. That way, you can measure exactly how many grams of matcha you’re using. Start slowly, like adding two grams first and then two more grams, and then add all the matcha powder to your sifter and sift it directly into the bowl. This sifting helps break up the lumps and makes the matcha much easier to whisk smoothly, so it turns out frothy and smooth.
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Add the water: Measure your water to 60 ml, and it should be hot, around 70 to 80°C. Do not use boiling hot water, as it might result in harsh-tasting matcha. Alternatively, you can use 30 ml of cold water first and mix the matcha with it. Once it is mixed, add the 30 ml of hot boiling water and then whisk until frothy and smooth. Choose whichever method suits you more.
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Whisk the matcha: There is a whisking technique when it comes to matcha. You need to whisk quickly in a W or M motion, with repetitive movements, until the matcha is completely smooth and fine and has a layer of foam on top. Keep whisking until it looks frothy and foamy, and you can see the reference picture in the steps section where I showed how it looks after frothing. So, just keep doing it until you see the froth on top. Do not stop as soon as it mixes. You need to whisk it until it becomes really, really frothy.
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Add the ice and milk: Once you are done whisking, all you need to do is assemble your iced matcha. To assemble, fill a tall glass almost completely with ice. You need lots and lots of ice for this one. Then pour in 200 ml of milk of your choice. I prefer using unsweetened milk. Here, I have used almond milk. You can go with any other milk of your choice.
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Sweeten the matcha: Then sweeten it, if you like, with some maple syrup, agave, honey, or any other sweetener of your choice. If using maple syrup or honey, I recommend diluting it with some hot water so it doesn’t create clumps when you mix it with the ice. Do the same when using regular sugar. Dilute it first before adding it to the ice and milk.
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Pour and serve: Once done, you can finally pour the smooth, frothy matcha over the iced milk and give it a good stir before enjoying. That’s it. Your homemade iced matcha latte is ready to enjoy.
My Golden Ratio
After testing so many different amounts of matcha, I finally came to the conclusion of using 4 grams of matcha. It is not too strong, and it is not mild. It just gives you that perfect matcha drink where you have the green tea taste, along with the creamy milk taste and the sweetness. So basically, you taste each and everything. Four grams of matcha is the combination that I personally keep coming back to every time.
4 g matcha + 60 ml hot water + 200 ml milk
This combination gives me the bold matcha flavor I want without making the drink taste overpowering.
If you prefer a milder matcha latte, start with 3 to 3½ grams.
If you love a really strong matcha flavor, then feel free to increase the amount, even up to 6 grams.
Think of this as your starting point and adjust the amount depending on the matcha you use and how strong you like your latte. Simple and easy!
Variations
Iced Matcha Latte with Oat Milk
If you like creamy oat milk lattes, then definitely use unsweetened barista-style oat milk or just any oat milk you like to drink. Oat milk gives it an extra creamy layer and adds a little natural sweetness. This is a great alternative to almond milk, so you can definitely go for it. Just make sure that you are using the unsweetened kind.
Iced Matcha Latte with Dairy Milk
If you enjoy dairy in your drinks, then feel free to use dairy milk. You can use skim milk, full-fat milk, or any other kind of dairy milk for this recipe. Dairy milk gives this matcha latte a richer and creamier texture that pairs beautifully with any kind of matcha powder you’re using.
Unsweetened Matcha Latte
If you prefer drinking unsweetened matcha lattes or unsweetened latte drinks, then just leave out the maple syrup or any other sweetener you are using. This way, you can enjoy the more natural flavor of matcha. And if you like the bitter taste, then you actually do not need any sweetener. So, feel free to leave it out.
Vanilla Matcha Latte
I like another flavor, which is a vanilla matcha latte. For this flavor, you can soften the strong taste of matcha, and it also mingles beautifully with the green matcha tea flavor. For this version, you can either use vanilla extract, like adding a few drops of it, or use vanilla powder. Alternatively, you can use sugar-free vanilla coffee syrup. That goes really well in it.
So, just to give your latte a softer, dessert-like flavor or a subtle vanilla flavor, add a tiny bit of it, and you’re good to go.
Serving Suggestions
Here is the lightly edited version, keeping your wording, tone, and style while fixing grammar and trimming only the repetitive parts:
Serving Suggestions
Iced matcha latte, like any other latte, tastes best when you serve it immediately after assembling it, while the matcha is fresh, frothy, and not diluted too much.
If you’re having it for breakfast, you can enjoy it with your breakfast, a light snack, an evening treat, or just a homemade sweet treat any time of the day you want. I would just avoid having it too late at night since it contains caffeine and may keep you awake. So brunch, afternoon, or evening snack time is perfect for enjoying your iced matcha.
I also love to drink it as an afternoon drink when you really want something cold and refreshing. You have eaten your lunch, but you still have an hour or so before your next meal—that little space in between is a perfect time to enjoy your iced matcha.
You can have it as it is or pair it with any snack of your choice. You can have almond cookies with it, some crackers like no bake almond energy bars, or even make it into a green snack plate with avocado cheese spread, carrot cheese chips, and almond flour crackers or kale chips with almond crackers.
Just choose whatever snack you enjoy, or simply have the iced matcha on its own. It is perfectly fine.
Storage Suggestions
For the best flavor and texture, I recommend enjoying this iced matcha latte right after making it.
To maintain the freshness and best taste, it is best to drink the matcha right after you assemble it. But if you have to store it, I recommend storing it only for a short time and avoiding adding the ice until you are ready to serve.
Simply mix the milk with the matcha and sweetener and store it in the refrigerator. Later, when you are ready to serve, add some ice cubes and pour the matcha mixture over them.
That way, you can enjoy the best texture and flavor without diluting the drink too much.
Tips & Tricks to Make the Best Iced Matcha Latte
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Use good-quality matcha: Matcha is the main ingredient of this iced matcha latte recipe, so make sure to use one that you actually like to drink. You do not need the most expensive matcha powder for this one, but try to use a good-quality matcha because it is the main ingredient and it can make or break the flavor. To get the best flavor, use a good kind of matcha that you actually enjoy.
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Sift the matcha: Sifting the matcha powder is highly recommended here because when you take matcha from the packet, it can have tiny clumps in it. If you use it directly, you may find some clumps in your latte, and they do not taste very good. So make sure that you sift it properly using a fine sifter. This way, you can easily remove the clumps and get a smoother latte.
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Avoid boiling water: The temperature of the water is really important when you are whisking matcha. Make sure your water is not too hot or too cold, but around 70–80°C. If you do not have a thermometer to check the temperature, just do one thing: use 30 ml of cold water, whisk the matcha with it until it is completely diluted, and then add 30 ml of hot water. That way, you can get the right temperature for this matcha latte.
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Whisk until frothy: Whisking the matcha until it is completely smooth and frothy is really important. So, do not stop when everything is mixed and there are no lumps. Keep whisking continuously until you see a fine layer of foam on top. Just like you see with a dalgona, with that little frothy texture on top, that is when the matcha is ready to use in your matcha latte.
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Adjust the matcha: I use 4 grams of matcha for one serving, but feel free to use less or more. If you like stronger matcha, use up to 6 grams. If you like milder matcha, go with 3 grams or 3½ grams. Just adjust it according to your taste. You can also start with 3 grams of matcha and increase the amount if you find it too mild.
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Use an electric frother: If you don’t have a chasen at home, you can also use a small electric milk frother. That works really well. Just use the same matcha ratio and whisk until the matcha is smooth and frothy on top.
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Use plenty of ice: Use plenty of ice to keep the latte cold and refreshing.
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Sweetener: Adding sweetener is totally optional. I like to add a little maple syrup, but it is entirely optional, and you can leave it out completely if you prefer an unsweetened matcha latte.
FAQs
Can I make an iced matcha latte without a bamboo whisk?
Yes, you can definitely make it without a bamboo whisk. And if you do not have a bamboo whisk or broke it for some reason, then you can use an electric milk frother, which is a great alternative to a traditional chasen. Or, if you do not have an electric frother, then just go with your regular kitchen whisk.
Although, when you are using a regular kitchen whisk, it is usually made of steel, so you will get a different kind of foam, and it might not foam as much as you get with the bamboo whisk.
What temperature should water be for matcha?
Yes, that is a very important key point here: using the perfect temperature for matcha. Around 70 to 80 degrees Celsius is best for whisking matcha with water.
That way, you do not lose the essence of the matcha green powder, and it does not make it taste really harsh. So, make sure that you do not use boiling hot water here, because adding water that is too hot can make the matcha taste really harsh.
Why is my matcha bitter?
The main reason you may find your matcha bitter is that you have used boiling hot water or added more matcha than you generally enjoy, so the flavor can be too strong for you.
For next time, try using slightly cooler water and reduce the amount of matcha. You can start with 3 grams and then increase it more as you need, depending on your taste.
Why is my matcha lumpy?
The matcha can turn lumpy when you do not sift it properly. So, for making a lump-free matcha, you need to sift the matcha using a fine sifter and mix it really well with the water.
This sifting and mixing with water makes it much easier to whisk the matcha into a smooth and lump-free drink.
Is 4 grams of matcha too much for one serving?
The strength depends on the matcha you use and your general taste preferences. I use 4 grams of matcha because this gives me a more noticeable matcha flavor, just like you get in your cafe-style drinks.
But for a milder latte, you can definitely go with 3 grams or 3½ grams, depending on your taste preferences.
What milk is best for an iced matcha latte?
Basically, any milk can work for an iced matcha latte, depending on what kind of outcome you are expecting.
You can use any variety of unsweetened milk, including dairy-free milk varieties such as unsweetened almond milk, oat milk, soy milk, cashew milk, or even coconut milk. They all taste good here.
And if you prefer dairy milk, then go with full-fat dairy milk or skim dairy milk. They also taste really good.
Can I make an iced matcha latte without sweetener?
Yes, you can definitely make an iced matcha latte without any sweetener. Adding sweetener is totally optional here, so you can definitely leave it out for an unsweetened matcha latte.
How do I make matcha frothy?
It is very simple. Just whisk the matcha and hot water quickly using a bamboo whisk in a W or M motion until your mixture is smooth and a fine layer of foam forms on top.
Iced Matcha Latte Recipe: Golden Ratioe (Step-by-step photo instructions)
How to Make Iced Matcha Latte
- If using a bamboo matcha whisk, soak it in warm water for 1–2 minutes to soften the bristles.
- Place a chawan and fine sifter on a kitchen scale. Add 4 g matcha powder and sift it directly into the bowl.
- Pour in 60 ml hot water at around 70–80°C. Avoid boiling water.
- Whisk quickly in a W or M motion until the matcha is completely smooth and frothy, with a fine layer of foam on top.
- Fill a glass almost completely with ice. Pour in 200 ml milk of your choice.
- Add 1 tablespoon maple syrup, if using. Finally, pour the smooth, frothy matcha over the iced milk, stir, and enjoy.
Recipe Card
Iced Matcha Latte Recipe: Golden Ratioe [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Drinks | Asian | 1 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 92 calories | 1 |
INGREDIENTS
For Iced Matcha Latte Recipe
- 4 g good-quality matcha powder
- 60 ml hot water, around 70–80°C
- 200 ml unsweetened almond milk, or milk of choice
- 1 tablespoon maple syrup, optional
- Lots of ice
INSTRUCTIONS:
How to Make Iced Matcha Latte
- If using a bamboo matcha whisk, soak it in warm water for 1–2 minutes to soften the bristles.
- Place a chawan and fine sifter on a kitchen scale. Add 4 g matcha powder and sift it directly into the bowl.
- Pour in 60 ml hot water at around 70–80°C. Avoid boiling water.
- Whisk quickly in a W or M motion until the matcha is completely smooth and frothy, with a fine layer of foam on top.
- Fill a glass almost completely with ice. Pour in 200 ml milk of your choice.
- Add 1 tablespoon maple syrup, if using. Finally, pour the smooth, frothy matcha over the iced milk, stir, and enjoy.
Watch Full Recipe Video:
NOTES:
- For a milder iced matcha latte, use 3–3½ g matcha.
- You can use almond milk, oat milk, soy milk, cashew milk, coconut milk, or dairy milk.
- For an unsweetened matcha latte, simply leave out the maple syrup.
NUTRITION (Per Serving):
Calories: 92kcal | Fat: 2.4g | Carbohydrates: 16.1g | Protein: 1.9g | Fiber: 0.4g | Sugar: 12.1g | Sodium: 123.9mg
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Author: Anupama
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