Matcha Latte Recipe

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 Latte?

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.

Ingredients Summary

Matcha latte ingredients

Main ingredients

• 2–4g · Matcha
• 50–70ml · Hot water
• 200ml · Cold milk

Optional

• A few · Ice cubes
• To taste · Honey / Maple syrup / Sugar

• Sift 1 tsp matcha · through a fine mesh strainer into a bowl.
• Pour 50–70ml hot water · (~80 °C) and whisk until smooth and frothy.
• Stir in sweetener · honey, maple syrup, or sugar, if desired.
• Fill glass with ice + milk · add 200ml cold milk of choice.
• Combine · pour whisked matcha over milk and stir or shake to finish.

Let’s Make It:

• 🍵 2 chashakus (or 1 if you prefer lighter) of matcha powder

• 💧 50–70 ml hot water (around 80°C — not boiling)

• 🥛 200 ml milk (any kind — oat gives a super creamy texture, but almond or regular milk work too)

• 🧊 A few ice cubes (optional)

• 🍯 Sweetener of choice (maple syrup, honey, or agave — optional)

Steps to follow

Step 1: Sift the matcha.
Place a fine mesh strainer over a bowl and scoop in your matcha powder. Tap it gently through the strainer to remove any clumps — it really makes a difference for a smooth, creamy latte.

Step 2: Add the water.
Pour in 50–70 ml of hot water (steamy, not boiling). Less water gives you a more concentrated, frothy matcha that holds up beautifully against stronger milks like oat.

Step 3: Whisk it.
Grab your bamboo whisk (chasen) and whisk in a zigzag or “M” motion until you get a nice frothy top. No chasen? No problem — a milk frother or mini whisk works too. Whisk for 90 seconds to 2 minutes to fully dissolve the matcha and get that silky texture.

Step 4: Sweeten if you like.
Add a dash of maple syrup, honey, or agave and stir it into the warm matcha so it melts in completely.

Step 5: Prep your glass.
Fill a tall glass with ice cubes, then pour in your 200 ml of cold milk.

Step 6: Pour and enjoy.
Pour the matcha over the milk and ice for that dreamy layered look — green on top, milk on the bottom. Stir if you want it blended, or sip it as-is for maximum aesthetic vibes.

Tip for winter vibes:

Skip the ice, warm your milk, and pour the matcha over it for a cozy, hot matcha latte.

Tips for making the best matcha latte:

✨ Keep the water temperature just right.
Never pour boiling water on matcha — it can make it taste bitter. Aim for around 80°C (steamy, not scalding) to keep it smooth, bright, and naturally sweet.

✨ Whisk it well.
Start with a small splash of water and whisk until the powder is fully dissolved. A good froth is the secret to that creamy, dreamy latte texture.

✨ Make it your own.
Experiment with milk types, sweetness, and matcha amounts until it feels just right for you. Matcha is surprisingly forgiving — tweak it until it hits that perfect green-gold balance.

✨ Extra froth magic.
Whisking a little longer gives more foam and a velvety top, especially if you’re using oat or nut milks that love a bit of extra fluff.