Iced matcha latte: a smoother base and better balance

Whisk before adding milk

Dry matcha tends to form clumps when added straight to a full glass of cold milk. Sift 3 g into a bowl, then whisk with 60 ml of water at about 80°C. Add the water gradually so you can smooth out any remaining lumps.

Fill a glass with ice and add 150 ml of cold milk or your preferred plant-based drink. Pour the matcha over the milk. The layers are part of the presentation; stir before drinking for a consistent flavour.

Choose the balance you enjoy

A milkier drink needs more milk, while a more pronounced tea flavour may call for less. Start with the measured recipe, taste it and change one ingredient at a time. A sweeter oat drink may need no added syrup.

If using a small amount of maple syrup, mix it into the warm matcha base so it distributes evenly. You can always add a little more after tasting.

Keep ice in mind

Ice cools the drink but also dilutes it as it melts. Use enough to chill the latte quickly and drink it freshly made. Leaving a small amount of ice in a warm drink for a long time often gives a less satisfying result.

You do not need a thick foam or perfect layers to make a good iced latte. An evenly dispersed base, a comfortable ratio and a milk you like are more useful targets.

Follow the full recipe

Our iced matcha latte recipe keeps the ingredients and steps together in a simple mobile-friendly layout. Once you enjoy the basic cup, try the strawberry version.