Iced Matcha Latte Recipe (the After-Class Version)
By Jordan, Green Hour Matcha
The short version: sift 2 to 3 grams of matcha, whisk it with 2 ounces of water at 175°F (80°C), and pour it slowly over a glass of ice and cold oat milk. Ninety seconds, one glass, and those green-over-white layers you keep saving on your phone.
Below you'll find the full recipe, a no-whisk version that fits in your gym bag, the milks and sweeteners that work best, and a quick fix for every cup that goes wrong. (It's almost always the water.)
What you need for one glass
- Matcha: 2 g for a softer latte, 3 g for a bolder one. That's about 1 or 1½ level teaspoons.
- Water: 2 oz (60 ml) at 175°F / 80°C.
- Milk: 6 oz (180 ml), cold. Oat is the classic.
- Ice: a tall glass, filled.
- Optional: 1 to 2 teaspoons of maple, honey, vanilla or brown sugar syrup.
- Tools: a small sieve, a bowl or wide mug, and a whisk. A bamboo whisk or a little electric frother both work.
No thermometer? Bring the kettle to a boil, then wait about two minutes before you pour.
The recipe, step by step
1. Sift the matcha
Matcha packs down in its tin and forms tiny clumps you can't see until they hit your tongue. Tap the powder through a small sieve into your bowl. It takes ten seconds, and it's the difference between silky and gritty.
2. Add the water, hot but not boiling
Pour 2 oz of water at 175°F over the powder. Boiling water is the number one reason matcha tastes harsh, so let the kettle rest for a moment.
3. Whisk in a W
Whisk fast, side to side, in a "W" or "M" shape. Circles just push the powder around the bowl; the zigzag pulls air in. After 15 to 20 seconds you'll have a fine foam and no dry specks. With an electric frother, about 10 seconds is enough.
4. Build the glass
Fill a tall glass with ice. Pour in the cold oat milk, add your sweetener and stir. The sweetener goes in the milk, not in the matcha, so it actually dissolves instead of sinking to the bottom.
5. Pour the matcha last, and slowly
Pour the matcha slowly over the ice. It rests on the milk for a moment, then drifts down in green clouds. That's the bloom. Film it, everyone does. Then stir and drink.
The after-class version (no whisk, no bowl)
After class you have a water bottle, not a bamboo whisk. Here's the version for real life:
- Before you leave home, measure 2 g of matcha into a small jar with a tight lid.
- After class, add about 7 oz (200 ml) of cold water.
- Close it and shake hard for 20 to 30 seconds.
- Pour it over ice and oat milk, or drink it as is.
Cold water gives a gentler, rounder cup than hot, and you don't need a kettle. A shaker bottle with a mixing ball works even better than a jar.
Pick your milk
| Milk | What it brings |
|---|---|
| Oat | The classic. Creamy, a little sweet, and it makes the cleanest layers. Barista versions foam best. |
| Whole milk | Rich and round. Lets the grassy notes come through. |
| Almond | Lighter and nutty. The latte tastes more "green." |
| Coconut | Sweet and a little tropical. Great with vanilla. |
| Soy | Thick and foamy, with a slightly beany note. |
Whatever you choose, keep it cold. Warm milk won't hold the layers.
Sweet is allowed
Purists drink matcha straight. You don't have to. A few combinations we keep coming back to:
- Vanilla and oat: your café order, at home.
- Brown sugar: stir 2 tablespoons of brown sugar into 2 tablespoons of hot water until it dissolves. Let it cool, then add a spoonful to the milk. Toasty and caramel-like.
- Maple and cinnamon: a teaspoon of maple in the milk, a pinch of cinnamon on top. Fall, in a glass.
- Honey: dissolve it in a splash of warm water first, or it turns into a sticky lump in cold milk.
Fix your cup
| What happened | Likely cause | Try this |
|---|---|---|
| Bitter or harsh | Water too hot, or too much powder | 175°F, not boiling. Drop to 2 g. |
| Clumpy | Not sifted, or too much water at once | Sift, and start with just 2 oz of water |
| Weak | Too little matcha for a big glass | Go up to 3 g (1½ tsp) |
| Dull, yellowish color | Tin left open or near heat | Close the lid tight and keep it somewhere cool and dark |
| No layers | Warm milk, or poured too fast | Cold milk, plenty of ice, slow pour |
What it costs per glass
A café iced matcha usually runs around $7. At home, the matcha in a 2 g latte costs roughly 80 cents to $2, depending on your tin's price per gram (most latte matcha sits around 40 cents to $1 a gram). The oat milk is on you. Tipping yourself is optional. The full math is in our matcha latte cost guide.
Which matcha to use
For an iced latte you want a matcha that tastes bright on its own and still holds up under oat milk. That's the matcha we're building for Green Hour (it's not on sale yet). Whatever you use, look for a vivid green powder. If it looks brownish or dull, your latte will taste flat.
FAQ
Can I make an iced matcha latte without a whisk?
Yes. Shake 2 g of matcha with about 7 oz (200 ml) of cold water in a jar or shaker bottle for 20 to 30 seconds, then pour it over ice and milk. A small electric frother also works.
How much caffeine is in an iced matcha latte?
It depends on the matcha. Published measurements range from about 19 to 44 mg of caffeine per gram, so a 2 g serving has roughly 40 to 90 mg. For comparison, a cup of coffee has about 95 mg.
Can I make it ahead?
It's best fresh: matcha settles and its color fades as it sits. If you need to, shake it in a sealed jar, keep it in the fridge, drink it the same day and shake it again before pouring.
Why does my matcha taste bitter?
Usually the water is too hot. Use 175°F (80°C), not boiling, sift the powder and whisk fast in a W. Still too strong? Use a little less powder.