How to make an Iced Matcha Latte

An Iced Matcha Latte is my afternoon pick-me-up of choice. They’re creamy, refreshing, and way too easy to whip up at home.

 

Why I Love This Recipe

Here’s the truth: I didn’t start drinking caffeine until I was 33. I had tried it a few times before and while I loved the taste of a mocha, I’d get super wired for 20 minutes and then totally crash. It wasn’t until I discovered an Iced Matcha Latte that I finally became a caffeine person. I’m convinced Iced Matcha Latte got me through those first few months with Poppy and all the sleepless nights 4+ years ago. And now I'm on the coffee train so obviously... watch out!

For the past few year, Thomas has been making me an Iced Matcha Latte every single afternoon (husband of the year) and I’m finally bringing his ritual to WGC (here's a video on how to make it!). This iced matcha latte is creamy, refreshing, and gives me steady energy without the jitters. Plus, it’s so easy to make at home. Once you try it, you’ll never go back to spending $8 at a coffee shop. And if you need any coffee or matcha gear, Thomas broke down all of his favorites on the Master List!

When it comes to making a latte, not all matcha is created equal. You’ll see two main types: ceremonial grade and culinary grade. Culinary is fine for baking or mixing into smoothies where the flavor can hide behind other ingredients, but for a latte, ceremonial grade is the way to go.

Ceremonial grade matcha is made from the youngest tea leaves, which means it’s smoother, less bitter, and has a beautiful vibrant green color. It tastes clean, fresh, and a little earthy — exactly what you want in a drink where the matcha is front and center. Yes, it’s a little more expensive, but trust me, the difference in flavor is huge. If you’ve ever had a matcha latte that tasted dull or a little muddy, chances are it wasn’t ceremonial grade.

Ingredients & Substitutions

• Matcha powder (ceremonial grade is best)
• Hot water
• Cold water
• Almond milk
• Crushed ice
• Optional: honey, agave, maple syrup, or vanilla for a touch of sweetness.

How to Make

1. Sift the matcha powder into a large mug or small bowl to remove any clumps. (If you’re short on time, you can skip this step.)
2. Add the hot water and whisk until the matcha forms a smooth paste.
3. Whisk in the remaining warm water until fully combined.
4. Fill a glass with crushed ice and pour in the almond milk.
5. Pour the whisked matcha over the ice and milk. Stir gently to combine.
6. Enjoy immediately.

Tips & Tricks

• Sift your matcha: This helps avoid clumps and gives you a silky smooth latte. If you’re in a rush, you can skip it.
• Use a whisk: A bamboo matcha whisk is traditional, but a small whisk or even a frother works just as well.
• Sweeten it up: If you like a little sweetness, add honey, maple syrup, or vanilla syrup while the matcha is warm so it dissolves easily.
• Milk matters: Almond milk keeps it light but you're welcome to use whatever fits your vibe.
• Don’t overdo it late in the day: Matcha has caffeine, so I try to cut myself off by mid-afternoon or I’ll be tossing and turning all night.

FAQ's

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