Iced Matcha Latte
Published July 24, 2025
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons warm water, plus more as needed
- 1heaped teaspoon high-quality matcha powder (see Tip)
- 2teaspoons maple syrup or honey, optional
- Ice
- ½ to ¾cup milk
Nutritional analysis per serving (1 servings)
129 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 5 grams protein; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using a chasen (bamboo matcha whisk), soak the whisk, excluding the handle, in warm water while you measure the matcha powder.
- Step 2
Sift the matcha powder into a small bowl or chawan (traditional Japanese bowl for preparing and drinking matcha). Add 1 tablespoon warm water to the powder and use the chasen or a small whisk to combine the matcha and water until smooth and no visible clumps remain and matcha powder appears dissolved, about 15 seconds.
- Step 3
Add remaining 2 tablespoons of warm water and whisk in a quick back and forth motion until frothy and completely combined, 30 to 60 seconds. If using, whisk in maple syrup or honey.
- Step 4
Fill a tall glass with ice. Top with milk and matcha and stir to combine. Serve immediately.
- For a bright green color and a less vegetal, grassy flavor, avoid using matcha labeled as “culinary grade” and opt for matcha labeled as “ceremonial grade”. Depending on where the matcha was cultivated, the flavor notes will vary.
- For a hot matcha latte, transfer the prepared matcha to a mug. Warm the milk until steaming, froth if desired, and pour it over the matcha.
Private Notes
Comments
Unless you're serious about matcha, there’s no need to reach for ceremonial grade here. Latte grade matcha exists for a reason: it tastes great with milk, costs less, and doesn’t burn through premium stock. With global matcha supply already strained, save the ceremonial stuff (and your money) for when it actually matters. Also, I definitely recommend adding a few drops of vanilla extract, and cutting the sweetener back to ½-1 teaspoon only.
The global hype over 'ceremonial-grade' matcha has put pressure on supplies and raised the price of a tin so high that some Japanese people can no longer afford their own domestic product. If you're going to drown out the taste of matcha with milk and sweeteners, it's better to use culinary or latte-grade matcha. You'll get the same drink that is more affordable. I enjoy adding a sprinkle of salt and cinnamon to my iced lattes.
I’d pass on this recipe or even buying matcha drinks out. Let the enthusiasm die down. The Japanese tea growers are under tremendous stress right now and they only have so many tea bushes to pick from. Let’s help them out by giving a pass to drinks like this.
This is sort of a no-recipe recipe, but good guidance for amounts. I used 1 Tbs matcha for about two cups of oatmilk and added a few drops of vanilla, as someone suggested. I just used regular culinary matcha I bought at the Asian store. If you don’t like the vegetal taste of matcha in the first place, this might not be the beverage for you anyway
@Greenie Thx for your experienced insight. BTW 1 Tbl (tablespoon) is = to 3 tsp (teaspoons).
A teaspoon?? Heavens to Betsy I use 1 TB of culinary grade matcha whisked into 1/4c hot water (yes I use a traditional whisk & it does matter) before adding 8-12 oz of heated non-dairy milk of my choice, then I use a handheld electric whisk to foam the remaining milk as a topping. I’ve never seen a matcha latte recipe calling for less than 2 tsp of powder. I use a full Tb for max flavor.