Iced matcha latte: 5 fresh summer recipes

Looking for a flavorful and energizing iced drink? An iced matcha latte is the answer.

Less bitter than iced coffee, more indulgent than classic iced tea, it comes in dozens of variations.

Here are 5 easy recipes to make at home, from the classic to the pink matcha drink, and even the dirty matcha with coffee.

The base: classic iced matcha latte

This is the recipe to master first. Once you have it down, all other variations become child's play.

Ingredients

For 1 glass (about 350 ml): 1.5 to 2 g of Japanese premium matcha (one level teaspoon), 30 ml of hot water (75 °C, not boiling), 200 ml of cold milk, ice cubes, a sweetener of choice (optional).

Preparation

Sieve the matcha into a small bowl to avoid lumps. Pour in the hot water and whisk vigorously for 15 to 20 seconds with a chasen or a small whisk, until you get a homogeneous and slightly frothy liquid.

Fill a large glass with ice cubes. Pour in the cold milk three-quarters of the way. If you want to sweeten it, add your syrup at this point (agave syrup, honey, or maple syrup work very well).

Pour the matcha over the milk in a slow stream. The matcha will settle in layers on top of the milk. The visual effect is superb. Mix before drinking or let the layers blend naturally as you sip.

TSUKI Tip. The choice of milk changes everything in a cold matcha latte. Oat milk adds richness, almond milk lightness, and coconut milk an exotic touch. For a complete guide, see our article what milk to choose for your matcha lattes.

Iced strawberry matcha latte

The strawberry matcha latte has become a coffee shop classic. The sweet softness of strawberry pairs perfectly with the vegetal notes of matcha. The visual result is spectacular.

Ingredients

5 to 6 fresh strawberries (or 3 tablespoons of strawberry coulis), 1 teaspoon of sugar or agave syrup, 200 ml of cold milk, 1.5 to 2 g of matcha, 30 ml of hot water, ice cubes.

Preparation

Mash the strawberries with a fork and sugar to obtain a coarse coulis. If you prefer a smooth texture, blend it. Place the coulis at the bottom of the glass. Add the ice cubes, then the cold milk.

Prepare the matcha separately by whisking the powder with hot water. Gently pour the matcha over the milk. You'll get three distinct layers: strawberry at the bottom, milk in the middle, matcha on top.

This creamy strawberry matcha is perfect for hot days and looks great in social media photos.

Iced coconut matcha latte

The coconut version brings a tropical dimension to your iced matcha. Coconut milk is naturally creamy and pairs remarkably well with the vegetal profile of matcha.

Ingredients

200 ml of coconut milk (the beverage version, not thick canned cream), 1.5 to 2 g of matcha, 30 ml of hot water, 1 teaspoon of agave syrup or honey, ice cubes, a few coconut flakes (optional).

Preparation

Whisk the matcha in hot water until you get a smooth liquid without lumps. Fill a glass with ice cubes. Pour in the coconut milk and syrup. Add the whisked matcha on top. Stir gently and sprinkle with coconut flakes if desired.

For an even more gourmet version, try the Matchacolada variant, which adds a touch of pineapple to this matcha and coconut combination.

Pink matcha drink

The pink matcha drink is the ultimate Instagram beverage. Inspired by the Pink Drink popularized by American coffee shops, this matcha version combines fruity flavors with the gentle energy of green tea.

Ingredients

100 ml of raspberry or cranberry juice (preferably unsweetened), 100 ml of cold coconut milk, 1.5 g of matcha, 30 ml of hot water, 1 teaspoon of agave syrup, a few fresh raspberries, ice cubes.

Preparation

Pour the raspberry juice into the bottom of the glass with the agave syrup. Add the ice cubes and fresh raspberries. Pour the coconut milk over slowly to create a gradient effect.

Whisk the matcha with hot water in a separate bowl. Pour the matcha last, in a stream, on top of the glass. The result is a gradient from pink to green, with a fruity, creamy, and subtly vegetal flavor.

For another fruity version to discover, check out our recipe for Strawberry Matcha Beats.

Dirty matcha: coffee and iced matcha

Dirty matcha is the ideal compromise for coffee lovers and matcha fans alike. It combines a shot of espresso with an iced matcha latte to create a drink that is both earthy, vegetal, and robust.

Ingredients

1 shot of espresso (about 30 ml), 1.5 g of matcha, 30 ml of hot water, 200 ml of cold milk, ice cubes, a sweetener of choice (optional).

Preparation

Prepare your espresso and let it cool for a few minutes (or pour it directly over ice for express cooling). Whisk the matcha in hot water.

Fill a large glass with ice cubes. Pour in the cold milk, then the matcha, then the espresso last. The three liquids layer for a striking visual effect and complex taste.

Dirty matcha is particularly appealing to people who find matcha alone too mild and coffee alone too intense. It's a perfect in-between.

What matcha to use for an iced matcha latte?

Not all matcha powders are created equal, especially for an iced preparation. Cold temperatures diminish flavors. Therefore, you need a quality matcha that remains expressive despite the milk and ice.

Choose first-harvest matcha. Leaves harvested in spring are richer in amino acids and L-theanine. The taste is milder, rounder, with less bitterness. This is exactly what you need for a successful iced latte.

Avoid culinary matcha for beverages. Culinary grade matcha is designed to withstand cooking in matcha madeleines or matcha ice cream. Its taste is more robust and astringent. In an iced latte, this astringency will be too present.

At TSUKI, our matcha is a first-harvest Yabukita cultivar, grown in Japan and stone-ground. Its mild and balanced profile, with fresh vegetal notes, makes it an ideal choice for all the recipes in this guide. It dissolves easily even in cold water and retains a beautiful vibrant color in the glass.

Discover our premium matcha and experience the difference in your iced matcha lattes.

FAQ: iced matcha latte

Can you prepare a matcha latte directly with cold water, without hot water?

Yes, it's possible. Matcha is a suspension, not an infusion. It also mixes in cold water. However, hot water helps dissolve the powder better and prevents lumps. For optimal results, always whisk your matcha in a little hot water first, even for an iced drink.

What is the best milk for an iced matcha latte?

Oat milk is the most popular due to its creamy texture and neutral taste. Coconut milk adds richness. Almond milk is lighter. Whole milk gives a very smooth result. To explore the differences, read our guide what milk to choose for your matcha lattes.

How much caffeine does an iced matcha latte contain?

A cup of matcha contains approximately 30 to 50 mg of caffeine, compared to 80 to 100 mg for an espresso. The presence of L-theanine in matcha promotes a gradual release of energy, without the sudden peak or crash associated with coffee.

Can you prepare an iced matcha latte in advance?

You can prepare the matcha shot (matcha whisked in water) and store it in the refrigerator for up to 24 hours in a sealed container. Mix with milk and ice cubes just before serving. Matcha naturally settles to the bottom, so just shake or stir before pouring.

Does iced matcha latte make you gain weight?

Without added sugar, an iced matcha latte with oat milk contains about 50 to 70 calories. This is much less than a frappuccino or an iced coffee with syrup and cream. Matcha alone contains almost no calories.

Can you use a blender instead of a whisk?

Absolutely. A blender or an electric milk frother works very well. The chasen (bamboo whisk) remains the traditional method and gives a finer result, but a blender is perfect for matcha banana smoothies and thicker preparations.

Ready to try these recipes? Order your TSUKI matcha and share your creations with us.