Start with a concentrate
The secret to a smooth iced matcha latte is making a matcha concentrate first. Sift 1–2g of matcha, about ½–1 teaspoon, into a small bowl or jug. Add a splash of warm, not boiling, water and whisk until smooth and lightly foamy.
Once the powder is fully suspended, the cold part is easy. Skipping this step is the most common reason iced matcha ends up gritty or streaky.
What you need
- Mori Matcha or another ceremonial-grade matcha
- A small sieve and a teaspoon
- A matcha whisk or handheld frother
- A tall glass, ice and around 180–220ml of cold milk
- Honey, maple or vanilla, if you like it sweeter
Build the drink
Fill a glass with ice and pour in your cold milk. Then pour the matcha concentrate over the top. Stir for an even colour, or leave the layers for a cafe-style look before you drink.
Oat milk gives one of the creamiest results, but dairy, almond and coconut milk all work. Our guide to matcha with oat milk goes deeper on choosing and balancing milk.
Balance the flavour
Cold drinks can taste less sweet than hot ones, so you may want a little honey, maple or vanilla syrup. Add it to the milk before the matcha so it mixes evenly.
If the drink tastes weak, use less milk before adding more powder, because too much matcha can become chalky. Melting ice dilutes the glass over time, so a slightly stronger concentrate helps if you sip slowly.
Why quality shows more when iced
An iced latte is simple, so the matcha has nowhere to hide. Dull, lower-grade powder can look murky and taste flat under milk. Ceremonial-grade matcha keeps a bright colour and a clean, rounded flavour, which is what makes the drink feel worth making at home.
Make it faster, or make it anywhere
If you drink iced matcha often, keep your tools together: tin, spoon, small sieve, whisk or frother, and a glass. You can also shake the concentrate in a small sealed jar, but open it carefully, because warm liquid can build pressure.
For iced matcha away from home, Single-Serve Matcha gives you individually sealed servings of Mori ceremonial Uji matcha. Add one to a bottle with a little water, shake, then pour over ice and milk wherever you are.
Simple variations to try
Once you have the basic method, small changes keep it interesting. A dash of vanilla in the milk gives a softer, dessert-like finish. Coconut milk adds a light, tropical richness. For a lighter drink, top the concentrate with half milk and half cold water.
If you enjoy roasted flavours, try the same iced method with Hōjicha, a roasted green tea with a deep, toasted character that pairs beautifully with milk.
Good to know
Frequently asked questions
Can I make iced matcha without warm water?
Yes, but warm water makes a smoother concentrate and reduces clumps. If you use cold water only, shake it well in a sealed bottle.
Why does my iced matcha taste watery?
The glass may have too much milk or melting ice. Use a slightly stronger concentrate or a little less milk.
Which milk is best for an iced matcha latte?
Oat milk is creamy and lightly sweet, but dairy, almond and coconut milk all work. Choose the one you enjoy.
Can I prepare iced matcha in advance?
It tastes best freshly made, because matcha settles over time. If you prepare it ahead, shake or stir well before drinking.
