Recipe · 5 min · 1 drink (about 16 oz)
Iced Matcha Latte
Whisk 2 tsp matcha with 2 oz hot water, pour over ice, add ~10 oz cold milk, and sweeten if you like. Use a culinary or latte-friendly powder for stronger flavor.
This is the drink that gets most people into matcha. Whisk a strong concentrate, pour over ice and milk, and adjust sweetness to taste.
Ratio: 2 tsp matcha : 2 oz water : ~10 oz milk + ice
Ingredients
- 2 tsp Matcha powder — Culinary or latte-friendly
- 2 oz Hot water — ~160–175°F, not boiling
- 10 oz Cold milk — Dairy or oat
- 1 cup Ice
- to taste Sweetener — Optional simple syrup or honey
Equipment
- Sifter
- Bowl or cup
- Bamboo whisk or frother
- Tall glass
Steps
Step 1
Sift the matcha
Sift 2 teaspoons of matcha into a bowl or large cup to remove clumps.
Step 2
Make a concentrate
Add 2 oz hot water (not boiling). Whisk or froth until smooth and foamy.
Step 3
Build the drink
Fill a glass with ice, pour in the matcha concentrate, then add cold milk. Stir and sweeten to taste.
Common mistakes
- Dumping powder onto ice without dissolving first.
- Using boiling water and extracting harsh bitterness.
- Using too little matcha for a large iced drink.
Variations
- Vanilla iced matcha: add ¼ tsp vanilla extract or vanilla syrup.
- Extra strong: use 2½–3 tsp matcha.
- Lightly sweet café style: 1–2 tsp simple syrup.
Matcha we recommend
Matcha Kari Organic Culinary Grade Matcha (100g)
Best for: Lattes, smoothies, baking
Origin: Japan · Uji
Dr. Weil / Matcha Kari culinary powder—stronger profile built for milk drinks and recipes.
Jade Leaf Organic Culinary Grade Matcha (454g)
Best for: Everyday lattes, smoothies, baking
Origin: Japan · Uji / Kagoshima
Large organic culinary pouch for frequent latte makers—better value per gram than tiny ceremonial tins.
Jade Leaf Organic Ceremonial Grade Matcha (30g Tin)
Best for: Straight drinking, everyday usucha, light lattes
Origin: Japan · Uji / Kagoshima
Widely available Teahouse Edition tin—beginner-friendly ceremonial matcha with a mild daily-drinking profile.
Helpful tools
PowerLix Handheld Milk Frother
Best for: Quick iced and hot matcha lattes
Battery frother with double whisk—excellent for latte foam; not a full chasen replacement for traditional bowls.
Jade Leaf Stainless Steel Matcha Sifter
Best for: Clump-free whisking and smoother lattes
Fine stainless mesh that breaks up clumps in seconds—highly rated Jade Leaf accessory.
Jade Leaf Bamboo Matcha Whisk + Scoop Set
Best for: Traditional foam and texture for usucha
Bamboo chasen + scoop from Jade Leaf—soak briefly before use for flexible tines.
FAQ
What milk works best?
Barista oat milk foams and tastes closest to many cafés. Whole dairy milk also works well. Thin almond milk may taste watery—use a bit more matcha.