Matcha Latte Recipe

Written By Pavel Scutari


Need something cool, calming, and a little less edgy than coffee? An iced matcha latte is soon to be your new favorite ritual. It's refreshing, it's packed with antioxidants, and it's a chic accessory for your hand. Whether you're swapping out your morning coffee or just looking for a little moment of tranquility in your afternoon, this chilled beverage has it.

Why Matcha?

Unlike your typical green tea, matcha is made by whisking up finely ground tea leaves directly into your drink — so you're getting all the nutrients the leaves can provide. One cup is full of antioxidants, especially a compound known as EGCG, which is celebrated for anti-inflammatory and mood-improving qualities. And because matcha has a smoother caffeine boost than coffee, it gives you energy without the crash.

What You’ll Need:

  • High-quality matcha (ceremonial grade if you can)

  • A small fine mesh strainer

  • Chashaku (or teaspoon)

  • Chawan (matcha bowl) or just a regular wide mug

  • 60–80ml hot water (not boiling — around 80°C)

  • 200ml cold milk (oat, almond, dairy — you choose)

  • Ice cubes

  • Whisk (bamboo chasen preferred, but electric frother or regular whisk works too)

  • Optional: maple syrup or honey for sweetness

Optional: milk frother or shaker

Let’s Make It:

1. Sift your matcha

Take your bowl and place a fine mesh strainer over it. Scoop in two chashakus (1 if you like it lighter ) of matcha powder and gently tap it through the strainer. This gets rid of any clumps — and yes, it really makes a difference.

2. Add hot water — not too much

Pour in 60–80ml of hot water (not boiling — think steamy, not scalding). Using less water makes the matcha more concentrated - so more foamy! - giving it that creamy, smooth texture you want in a latte. Bonus: it also stands up better against stronger milks like oat.

3. Whisk it like you mean it

Grab your bamboo whisk (chasen) and whisk in a zigzag or "M" motion until you get a nice frothy top. No chasen? A milk frother or even a regular mini whisk can do the trick in a pinch — just whisk until it’s smooth and slightly foamy. If you want to achieve great results whisk at least 90 seconds - 2 mins.

4. Sweeten it — or don’t

If you like a little sweetness, now’s the time to add a dash of maple syrup, honey, or agave. Stir it into your warm matcha mixture so it melts in properly.

5. Get your glass ready

Fill a tall glass with ice cubes. Pour in your 200ml of cold milk — oat milk gives a super creamy texture, but almond or regular milk work just as well.

6. Pour and swirl

Now for the fun part: pour your matcha over the milk and ice. You’ll get that dreamy layered look — green on top, milk on the bottom. Stir it together if you want it blended or sip it as-is for the aesthetic.

Pavel Scutari