Hello from ICHIZEN. On a warm day, or during a quiet afternoon pause, an iced matcha latte at home can feel wonderfully refreshing. The key is simple: whisk the matcha with a small amount of water first, then pour it over ice and milk for a smoother, less powdery cup.
What do you need for one glass?
Start with these measurements. They are easy to adjust once you know how strong you like your latte.
Matcha: 2 g, about 1 chashaku scoop
Water or 70–80°C water: 30 ml
Milk: 150 ml
Ice: enough to fill the glass
Sweetener: 5–10 ml syrup, optional
How to make an iced matcha latte
Place the matcha in a small bowl. Add the water little by little, whisking with a chasen or small whisk until smooth. If you often notice small clumps, sift the matcha first for a finer texture.
Fill a glass with ice and milk, then slowly pour the prepared matcha over the top. If you are adding sweetness, mix the syrup into the matcha before pouring so the flavor stays even.
How do you avoid a powdery texture?
Try not to add matcha powder directly into milk. The fat in milk can make the powder clump, especially when the drink is cold. Making a concentrated matcha liquid first is the easiest way to keep the texture smooth.
If you use warm water, add plenty of ice. If the drink tastes too diluted, reduce the milk slightly next time so the matcha comes through more clearly.
Choosing milk and sweetness
Dairy milk gives a round, familiar taste. Low-fat milk feels lighter. Oat milk or soy milk can also work well, especially if you start with an unsweetened version so you can notice the matcha’s aroma more clearly.
You do not need much sweetener. If the bitterness feels strong, add syrup in 5 ml steps until the cup feels balanced to you.
Matcha quality and storage matter
Even in a latte, the character of the matcha still shows. If you want to notice aroma and aftertaste, choose a single-origin Uji matcha from Kyoto, such as matcha from Wakimoto Jokoen.
After opening, keep matcha tightly sealed and away from light, moisture, and heat. If you are choosing a matcha for lattes, you can compare options in ICHIZEN’s matcha collection.
An iced matcha latte does not need to be complicated. With a small change in the order of mixing, you can make a calm, satisfying cup at home. Take your time and find the strength, milk, and sweetness that feel right for you.
FAQ
How much matcha should I use for an iced matcha latte?
For one glass, about 2 g of matcha is a good starting point. Use 2.5 g if you prefer a stronger taste, or 1.5 g for a lighter cup. This balances well with about 150 ml of milk.
Can I add matcha directly to milk?
It is better not to. Matcha can clump when added directly to cold milk. First whisk it with about 30 ml of water or 70–80°C water, then pour the smooth matcha liquid into the milk.
Can I make an unsweetened iced matcha latte?
Yes. For an unsweetened version, use aromatic matcha and unsweetened milk so the flavor stays clear. If it tastes too bitter, add just 5 ml of syrup and adjust gently.
Can I store a prepared matcha latte?
A matcha latte tastes best soon after making, when the aroma is fresh. If you need to keep it, refrigerate it and drink it the same day. Stir gently before drinking if it separates.
