Iced Matcha Latte Recipe

Whisked matcha makes a grassy, creamy iced latte. Sifting helps disperse lumps; milk and sweetener soften the tea’s flavor.

Iced Matcha Latte

• 1 1/2 level teaspoons plain matcha
• 2 US fluid ounces water at 170 F (77 C)
• 1 US cup cold refrigerated oat milk
• 1 to 2 teaspoons purchased simple syrup or honey, optional
• 1/2 US cup ice cubes

1. Sift matcha into a bowl.
2. Add the measured 170 F (77 C) water and whisk for 20-30 seconds until evenly dispersed. The powders form a suspension, not a fully dissolved paste.
3. Stir in optional measured sweetener.
4. Put ice in a 16-ounce glass. Add cold milk, then the whisked mixture; an optional spoon-guided pour can give temporary layers.
5. Stir thoroughly and serve immediately. Keep unserved mixture at 40 F (4 C) or below and use within 24 hours; discard served drink leftovers.

Yield: 1 drink; 10 to 10 1/3 fluid ounces liquid before ice melt. Time: 5 minutes with warm water ready.

Ingredients and Technique

Use plain matcha intended for drinking and choose a flavor you like. Grade names, color and packaging alone do not establish quality. Matcha contains caffeine; the amount varies by product and portion, so this page does not assign a caffeine figure or promise no jitters. Measure water temperature; a fixed two-minute wait after boiling is unreliable. This measured ratio uses more matcha and milk than some iced versions.

Measured Variations

Replace the 1 cup oat milk with 1 cup refrigerated dairy, almond or carton coconut beverage. For the richer canned-coconut branch use 1 cup unsweetened canned coconut milk instead; whisk smooth first and expect a thicker drink or some separation. Add an optional 1 teaspoon lime juice to the coconut drink only at serving. For vanilla stir 1/4 teaspoon vanilla extract into the milk. Each makes one drink; allow 5 minutes and serve immediately.

For lavender replace the regular sweetener with 1 tablespoon purchased food-grade lavender syrup. For strawberry, blend 3 washed, hulled strawberries (about 45 g) with 1 tablespoon simple syrup, pour into the glass first, then add the full measured ice, milk and matcha mixture. Do not omit the milk. The fruit adds variable volume; use a 20-ounce glass. Allow 8 minutes. These are house flavors and use the same 24-hour refrigerated limit for any unserved mixture. Honey is not for infants under 12 months.

Storage and Common Questions

Keep dry matcha tightly closed, cool and dry according to the supplier label. If refrigerated or frozen, let the sealed container warm before opening to avoid condensation; no universal freezer shelf life is promised. Whisk settled latte again before drinking. Keep fresh milk, fruit and finished drinks at 40 F (4 C) or below. Cool heated mixtures promptly in shallow heat-safe containers or an ice-water bath, then refrigerate within 2 hours; use a 1-hour limit above 90 F (32 C). Discard perishables left without temperature control beyond those limits. Follow purchased ingredient labels if shorter. A normal smell does not establish safety.

Does this latte provide a focus benefit?

This page makes no treatment or predictable focus claim. Choose the drink for its flavor, and account for caffeine.

Can I use another milk?

Use the equal-volume replacements above. Flavor, body and layering vary; plant milks may separate.

Food Safety Reference

FDA safe buffets .

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