Iced Matcha Latte Recipe

An Iced Matcha Latte is more than just a drink—it’s a vibe. Something about that vibrant green swirl in a clear glass just screams, “I prioritize wellness, but I’m also aesthetically aware.” Whether you're switching from coffee, looking for a caffeine hit without the crash, or just craving something cold and creamy that doesn’t come out of a drive-thru cup, this is your new go-to.

Matcha isn’t just tea—it’s a powdered, stone-ground ceremonial tea with a little drama and a lot of antioxidants. When whisked right and layered with milk and ice, it becomes the kind of drink that makes your kitchen feel like a café.

Let’s break it down.

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What’s So Great About Matcha?

Matcha is packed with L-theanine, which promotes calm focus. It's also rich in antioxidants and gives a clean, gentle caffeine boost—like a productive high-five, not a jittery slap. Plus, it’s just pretty.

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Ingredients (serves 1):

• Matcha powder – 1 tsp (high-quality, ceremonial or culinary grade)

• Hot water – 60ml (about 1/4 cup, not boiling—80°C or 175°F)

• Milk – 200ml (dairy, almond, oat, soy—your call)

• Ice – 1 cup

• Optional: sweetener (honey, simple syrup, maple syrup) – 1–2 tsp

• Optional topping: foam, cinnamon, or matcha dust

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Step-by-Step Instructions:

1. Sift and whisk the matcha (3 minutes):
Sift your matcha powder into a small bowl to avoid clumps. Add hot (not boiling!) water. Use a bamboo whisk (or small frother) to mix vigorously in a zigzag motion until smooth and slightly frothy.

2. Sweeten if desired (30 seconds):
Add honey or syrup to your matcha if you want it sweet. Stir until dissolved.

3. Assemble the latte (1 minute):
Fill a glass with ice. Pour in your cold milk. Slowly pour the whisked matcha over the top for that dreamy two-tone effect. Stir if you’re into unity, or sip as-is for a layered experience.

4. Garnish & enjoy:
Top with a little matcha powder or cinnamon if you’re feeling artsy. Sip with a glass straw like the wellness icon you are.

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Pro Tip:

Always sift your matcha—it makes a huge difference in smoothness. And don’t burn it with boiling water! That’s the fastest way to make it taste bitter and sad. Stick to water just under boiling (around 80°C).

Want to level it up? Blend your milk with vanilla or collagen, or try it with coconut milk for a creamy-tropical twist.