A simple summer twist on the classic matcha latte gives it a refreshing touch for warmer months.

Choosing Your Ingredients

The ideal matcha for lattes should have a strong, bold taste that can cut through milk, and also have little to no bitterness when enjoyed straight. Our preferred matchas for lattes are Kanoyama and our organic Haruto. Both of these have a taste profile that leans towards bold, rich, and slightly nutty or chocolatey, rather than bright and creamy. This taste profile, attributable to the cultivars and the stronger firing, cuts through milk, letting the matcha shine as the star of the drink.

As the milk isn't being steamed or otherwise textured in an iced latte, this recipe is a little more forgiving on your milk choice.

Check out our matcha latte guide for a more in-depth discussion of milk and matcha selection.

Making the Drink

Part 1: The matcha

Like all of our matcha milk drink recipes, we start out with our concentrated matcha base using 4g of matcha gently mixed into 40ml (~1.5oz) of 80°C water. This 4g/40ml ratio is easy to remember and yields a powerful matcha flavour in the same volume as a traditional double espresso, meaning you can substitute this matcha base into your favourite espresso drink recipes.

 
As always, be sure to sift the matcha into a dry, preheated bowl. A dry vessel and sifted tea help to ensure that there are no clumps in the finished drink. Even though this will be an iced drink, it's important to make the matcha hot and at the right temperature, so that it incorporates with the water well and isn't weak or clumpy. A warm bowl also gives you an opportunity to pre-wet your bamboo whisk, softening it and prolonging its lifespan. 

While you could potentially make this base in the same cup or mug you’ll be drinking out of, evenly whisking in such a small space can be difficult, so we prefer to make the matcha base in a spouted bowl, and pour it into the cup. This also makes it easier to whisk a larger batch for serving multiple people.

For a more detailed look at how to make this base, check out our guide.

Part 2: The Milk

For this 8oz latte, measure out 180ml (6oz) of your milk of choice. If you want a stronger drink, you can use less milk. Conversely, feel free to use more if you prefer it weaker. 

If you want to add a liquid sweetener, we recommend mixing your syrup of choice into the milk. This will subtly change the viscosity of the milk, giving you that aesthetic layered or marbled look.  

Combine and Enjoy

Pour your milk into a 10 or 12oz glass filled with ice. Then, pour your matcha into the glass, making sure it hits the ice first, flash cooling it, before it mixes with the milk.

Then you can mix and enjoy!

If you love this recipe, share it with your friends! Our matcha latte starter set is perfect for anyone eager to begin making these drinks too.

Recipe Recap

1. Sift 4g of matcha into a dry, preheated vessel. 
2. Add 40ml (~1.5oz) of 80°C (176°F) water.
3. Whisk slowly in a circular motion.
4. Pour 180ml (6oz) of your milk of choice into a ice-filled 10-12oz (300-350ml) glass. Optionally, add ~5ml of syrup to add texture and sweetness to the milk
5. Pour the matcha base over the ice
6. Mix and enjoy!