Do you crave a cool, smooth, slightly sweet matcha ... but your attempts often end in lumps , bitterness , or a latte too diluted by the ice? This iced matcha latte recipe gives you a barista method, precise measurements, and the right techniques (temperature, dilution, foam, milk) to obtain a iced matcha latte in under 5 minutes.

The basics of a iced matcha latte (taste + texture)

The key principle: dissolve the matcha first, then add the milk and ice cream

Matcha is a very fine powder that doesn't "melt" like cocoa: it needs to be emulsified of water to create a smooth paste, then thinned. If you pour cold milk directly onto the powder, you'll almost always get lumps.

Water: why 70–80°C makes all the difference (even for a cold drink)

For an iced latte , a small volume of hot (not boiling) water is used to:

• hydrate the matcha particles,
• release the aromas without burning the powder
• to limit the “astringent” bitterness.

Pro tip: above ~85–90°C, matcha can become more aggressive in the mouth (bitterness, “cooked” notes).

Milk: the best choice for a "coffee shop" texture

• Oat milk (barista) : the creamiest, foams easily, mild taste (often gives the best results).
• Cow's milk : round texture, classic milky taste.
• Soy : very good body, decent foam, more pronounced rating.
• Almond : lighter, can "break" the roundness (okay if you like it drier).
• Coco : delicious, but quickly overpowers the matcha (use sparingly).

Cold matcha latte recipe (perfect version, 5 minutes)

Ingredients (1 large glass)

• 2 g of matcha (≈ 1 level teaspoon)
• 60 ml of water at 70–80°C
• 200–250 ml of milk (barista oat milk recommended)
• 6 to 8 ice cubes
• Sweet option (choose one):
  • 1 to 2 teaspoons of maple syrup , or
  • 1 teaspoon of honey (if you're not vegan), or
  • 1 to 2 teaspoons of vanilla syrup .

Materials (choose 1 method)

• Ideal: chasen (bamboo whisk) + bowl
• Very effective: shaker
• Quick: milk frother (electric)
• Ultra smooth: blender (but may foam too much)

Numbered steps (pro anti-lump method)

1. Sift the matcha (optional but recommended)
   Put the matcha in a small bowl and sift it: this is the number 1 step to avoid “balls”.
2. Add hot water (70–80°C)
   Pour 60 ml of water.
3. Whisk to emulsify
   
   • With a chasen: whisk in “W/M” mode for 15–20 seconds until smooth texture.
   • In a shaker: shake very vigorously for 15 seconds.
   • Using a milk frother: 10–15 seconds, avoiding incorporating too much air.
4. Prepare the glass.
   Put the ice cubes in a large glass.
5. Add the milk
   the cold milk over the ice cream.
6. Pour the matcha
   . Gently pour the matcha mixture: you get a nice green/white layering.
7. Sweeten if needed, then mix
   . Taste first. Adjust afterwards (many people over-sweeten without tasting).

Barista dosages (simple table)

Common mistakes (and how to avoid them)

1) Use boiling water

Result: bitterness, crushed aromas.
Solution: aim for 70–80°C (or let the water stand for 5–7 minutes after boiling).

2) Do not sift

Result: persistent lumps, "grainy" texture.
Solution: fine sieve or small strainer.

3) Add the matcha directly to the cold milk

Result: clumps.
Solution: always dissolve/emulsify in water first.

4) Too much ice, not enough flavor

Result: the drink is diluted after 5 minutes.
Solution: use large ice cubes, or make milk ice cubes (zero dilution).

Which matcha should I choose for a cold matcha latte ?

For a latte (i.e., with milk), a premium or "latte grade" matcha is often the best value for money. The ritual is excellent, but can be "ruined" if you add too much sweetener/flavoring.

Quality indicators (easy to spot)

• Colour : bright green (not khaki/yellow)
• Scent : fresh, vegetal, "sweet seaweed", not rancid
• Texture : very fine powder, grain-free
• Taste : light umami, controlled bitterness

Highly sought-after variations (trendy + indulgent)

Iced matcha latte with vanilla (coffee shop)

Add 1 tablespoon of vanilla syrup to the glass before the milk. Mix, then pour in the matcha.

Dirty iced matcha (matcha + espresso)

Perfect if you want more of a caffeine kick.

• Make a double espresso (30–60 ml)
• Pour the milk and ice cream
• Add the emulsified matcha
• Finish with espresso (or vice versa for visual effect)

Iced Coconut Matcha

Replace 30–50% of the milk with coconut milk (or coconut drink). Use less sugar: coconut already gives a sweet taste.

Strawberry version (strawberry matcha style)

• Crush 4–6 strawberries + 1 tsp of sugar (or syrup)
• Put it at the bottom of the glass
• Add ice cream and milk
• Pour the emulsified matcha

Can you make matcha with cold water?

Yes, it's possible (like a cold brew matcha). But for a cold matcha latte , a small amount of hot water remains the most reliable method for:

• rapid dissolution
• fewer lumps,
• improved aromatic extraction.

Express alternative: shaker + cold water + matcha + syrup, then milk and ice (convenient, but sometimes less “melted” in the mouth).

Storage, preparation in advance and serving

• Best time : immediately after mixing (optimal texture).
• Prepare in advance : you can prepare the “matcha shot” (matcha + water) and keep it chilled for 12–24 hours in an airtight container, then shake before use.
• Serving tip : for a light foam, shake the milk alone for 5–8 seconds (or use a frother), then pour.

FAQ

matcha latte contain caffeine?

Yes. Matcha naturally contains caffeine, which is generally perceived as more “stable” because it is associated with L-theanine (depending on individual profiles).

Is it good to drink matcha every day?

For many people, daily consumption is possible, but it depends on your sensitivity to caffeine and the total amount consumed.

How to avoid lumps in a cold matcha latte ?

Sift the matcha, first emulsify it with 50–70 ml of water at 70–80°C , then add milk and ice. A shaker is the simplest option.

What is the best milk for an iced matcha latte ?

Barista oat milk generally gives the creamiest texture and a mild taste that balances the bitterness of matcha well.

How much matcha do you need for a cold matcha latte ?

Standard: 2 g (1 level tsp) per 200–250 ml of milk . Increase to 3 g if you want a stronger taste.

Conclusion

With the right water temperature, a proper emulsion (chasen or shaker), and precise measurements, the iced matcha latte recipe becomes simple: zero lumps, clean taste, creamy texture. Try the "balanced" version (2 g / 60 ml / 200–250 ml), then customize with vanilla, coconut, or dirty matcha depending on your preference.