Iced Matcha Latte: Smooth Recipe

Make an iced matcha latte in two stages: mix the tea with a little water first, then pour it over milk and ice. This lets you check the flavour before adding sugar and makes clumps easier to deal with.

Ingredients for one large glass

2 g matcha
60 ml water at 60–70 °C
180 ml cold milk or a plant-based drink
5–6 ice cubes, depending on their size and your glass
5–15 ml simple syrup, optional

Use these amounts as a starting point. Scales measure powder more reliably than a spoon. Choose a matcha that tastes good in your chosen milk rather than relying on the word “ceremonial”.

Mix the tea, then build the drink

Sift the matcha into a dry bowl.
Add the water and whisk with a bamboo whisk until the clumps have dispersed.
Add a little syrup to your glass if you want it, followed by ice and cold milk.
Pour in the matcha mixture and stir before tasting.
Adjust the sweetness after the first taste.

Matcha does not dissolve like sugar: fine tea particles remain suspended in the liquid. A little sediment may settle if the drink stands. Stir it rather than adding syrup to disguise it.

No bamboo whisk? Shake with cold water

For this version, sift the tea into a container suitable for cold drinks, add 60 ml of cold water, close it and shake. Pour over the milk and ice. Follow the container’s instructions. Do not shake hot water in a sealed jar or shaker.

A shaker produces a different texture from a bamboo whisk, but works for mixing a latte. If clumps remain, sift the powder more carefully next time rather than adding more tea.

Adjust the flavour without watering it down

Start with chilled milk and keep the amount of ice consistent. For a stronger drink, try 2.5 g of matcha without changing the other quantities. When comparing two teas, use the same milk and syrup; changing everything at once makes it hard to choose.

A drink served at a table and one taken away will not be tasted at the same moment. For a takeaway recipe, taste it again after a few minutes to account for melting ice.

Serving it in a café or restaurant

Record the tea, milk and ice quantities, syrup dose and method on a recipe card. Ask several team members to make the drink. Our guide to matcha dosage and cost per cup helps turn a trial into a service recipe.

Request a quote for your business. For home use, check pack sizes and availability in the shop.

Frequently asked questions

Do I need to add sugar?

No. Taste the mixture with your chosen milk first. If you add syrup, measure it so you can make the same drink again.

Can I add the powder straight to the milk?

You can, but the mixture is harder to control. Making a small base with water lets you find and break up clumps before assembling the drink.

Can I make two glasses at once?

Yes. Double the amounts for the tea mixture and divide it between two glasses of milk and ice. Stir the mixture before sharing it between the glasses.