You can make an iced matcha latte at home with just a few ingredients. An evenly whisked matcha base and the order of pouring matter. This simple recipe creates a refreshing milk-based latte with an attractive green colour gradient.
1. Ingredients for an iced matcha latte
For one serving, you need:
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3 g of matcha
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70 ml of water at 60–70 °C
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150 ml of cold cow's milk
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approximately 50 g of ice cubes
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Optional sweetener, such as sugar syrup
These quantities are a starting point for one serving. A 300 ml glass does not need to be filled completely. The fill level depends on the ice cubes and the glass, among other factors.
2. Prepare the iced matcha latte
Step 1: sift and mix the matcha
Sift 3 g of matcha into a bowl. Add a little water and stir into an even paste. Then add the remaining water, using 70 ml in total.
Step 2: whisk with a Chasen
Whisk in quick zigzag movements until the powder is distributed as evenly as possible in the water.
Use water at 60–70 °C. Our separate article explains how water temperature affects matcha's flavour.
Want to see Chasen whisking in action? Our Instagram video demonstrates preparation step by step. The quantities in this recipe may differ from those in the video.
Watch matcha preparation on Instagram →
Step 3: layer ice, milk and matcha
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Put approximately 50 g of ice cubes into a glass.
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Add 150 ml of cold milk.
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Slowly pour the matcha base over the ice. Gentle pouring helps create a clear colour gradient as matcha flows into the milk. Do not pour too quickly.
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Stir well before drinking.
The gradient is mainly a visual effect. Mix the ingredients before drinking for an even flavour.
3. Which milk suits matcha?
Milk affects your latte's creaminess and overall character.
Milk with 1.5% fat often tastes lighter, while whole milk with 3.2% fat usually gives a fuller mouthfeel. Your preference depends on your taste and the matcha used.
Oat drink can work well too, bringing cereal or sweet notes depending on the product. For a closer comparison with cow's milk, read our article Matcha with Oatly or milk.
4. Adjust flavour and sweetness
Your latte tastes too bitter
Some bitterness is part of matcha's character. If it is too intense, reduce the powder slightly or adjust preparation. Change one factor at a time to judge the difference.
The matcha flavour is too weak
If milk overwhelms the matcha, try a little more powder. Variety also matters: some have stronger tea aromas, while others taste nuttier or more roasted.
Want to sweeten your latte?
Sweetener is optional. If you prefer a sweet latte, start with a little syrup and taste the drink.
Too much sweetness can mask delicate tea aromas. If you want a sweeter latte while keeping matcha prominent, you can slightly increase the matcha quantity. The amount depends on sweetness, milk and personal taste.
Your matcha has lumps
Sift the powder and first mix it with a little water. Add the rest afterwards and whisk with the Chasen to create a more even base.
5. NAGI or LÁN for your iced latte?
Your matcha choice influences the drink's character. Zenma offers two different aroma profiles.
NAGI – 3 g for a pronounced tea flavour
For NAGI, start with 3 g of matcha, 70 ml of water and 150 ml of milk. Its tea aromas can remain noticeable when combined with milk.
[Discover NAGI →]
LÁN – 2 g with nutty roasted aromas
For LÁN, start with 2 g of matcha, 60 ml of water and 150 ml of milk. Nutty roasted aromas give your latte a different character from NAGI.
[Discover LÁN →]
Both varieties suit a latte. Your preference depends on whether you favour pronounced tea aromas or nutty roasted notes.
Your iced matcha latte, your taste
With a few ingredients, you can adapt your iced latte to your preferences. Begin with the basic recipe and adjust powder, sweetness or milk once you know what you want to change.
Explore the products: LÁN Matcha · Matcha Mini-Shaker.