An iced matcha latte is one of the easiest café drinks to make at home, and once you know the method it costs a fraction of the coffee-shop price. Here's how to get it smooth, creamy and lump-free.
Ingredients (one glass)
- 1–2 scoops (about 1–2g) of matcha powder
- 40ml hot water, around 80°C (not boiling)
- 180–200ml cold milk – oat, almond or dairy all work
- Ice
- Sweetener to taste (optional): honey, maple or vanilla syrup
Method
- Sift the matcha into a bowl through a fine sieve. This is the secret to no lumps.
- Add the hot water and whisk briskly with a bamboo whisk in a zig-zag motion until smooth and frothy, about 15–20 seconds.
- Sweeten now if you're using honey or syrup, while the matcha is still warm, so it mixes in.
- Fill a glass with ice and pour in the cold milk.
- Pour the matcha over the top for that layered look, then stir before drinking.
Tips for a better iced matcha latte
- Use a bamboo whisk. Shaking or stirring with a spoon leaves clumps. A chasen breaks them up properly.
- Don't use boiling water. It makes matcha taste bitter.
- Culinary or ceremonial? Culinary-grade matcha is fine for lattes. Read our guide to ceremonial vs culinary matcha.
- Try flavours. A dash of vanilla, a little strawberry purée at the bottom of the glass, or coconut milk all work beautifully.
The tools you need
A bowl, bamboo whisk and sieve make all the difference. Our Matcha Ceremony Gift Set includes all three, plus a whisk holder, scoop and spoon, in a gift box with free UK delivery.
Prefer it hot? Follow our guide to making matcha at home.
