Make your own Iced Matcha Latte at home just like your favorite coffee shop with just a few simple ingredients. It’s creamy, refreshing and easy to make in less than 10 minutes. Dairy-free, vegan with paleo, low carb, keto and Whole30 options.
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DIY Iced Matcha Latte Recipe
Craving an iced match but don’t feel like going out? This Iced Matcha Latte is creamy, refreshing and a healthier twist on the popular Starbucks Matcha Latte. It’s easy to make at home with your favorite matcha powder, just a touch of maple syrup and vanill along with any plant-based milk. Serve it in your favorite glass filled with ice cubes and some frothy whipped coconut cream and it’s even better than your favorite coffee shop!
What is Matcha?
Matcha powder (“MA-cha” 抹茶) is finely ground green tea powder and is full of antioxidants. Instead of using tea leaves, you simply dissolve matcha green tea powder into warm/hot water to make a cup of matcha tea.
Ingredients you need
Save money and time by making your own iced matcha at home with just a few simple ingredients. This recipe is dairy-free, vegan, gluten-free, refined sugar-free and can easily be customizable by using your favorite paleo or low carb keto sweetener of choice.
- Ceremonial Grade Matcha powder: we like Ippodo Tea, Jade Leaf or Maeda-en.
- Water: be sure to use very hot water to dissolve the match.
- Maple syrup: use more or less to taste. You can also sub with your favorite sticky liquid sweetener such as organic agave, date syrup, honey (if not vegan), Lakanto sugar-free maple syrup, liquid pure monk fruit or liquid stevia for low carb and keto. Leave out for Whole30.
- Vanilla extract: for extra flavor.
- Milk or Cream: we like to use Malk Organics almond milk or Nut Pods dairy-free creamer for our vegan iced matcha latte.
- Ice cubes: you’ll need a few handfuls.
How to make Iced Matcha Latte
- Prepare the matcha: Add matcha powder to a matcha bowl or cup. Pour in hot water and using a bamboo whisk, whisk in a back-and-forth zig-zag motion or a “W”motion for about 30-40 seconds, until a loose paste forms and the powder has completely dissolved and there are no lumps.Add sweetener and vanilla and whisk together until fully combined.
- Assemble: Add a large handful of ice to two glasses and divide the matcha evenly between the two glasses. Pour almond milk (frothed if desired) over the matcha.
- Serve and enjoy: Serve with whipped coconut cream, then sift over a pinch of cinnamon or matcha powder for some color. Stir to combine and enjoy.
Tips and trips
- Matcha powder: Be sure to use a ceremonial grade matcha for the best tasting iced matcha.Our favorite matcha powder brands are we like Ippodo Tea, Jade Leaf or Maeda-en.
- Ratio: We like using a 4:1 ratio. So for every one cup of coffee beans, you would steep them in four cups of water.
- Water: We prefer to use very hot water (not boiling) for the cleanest tasting matcha.
- Best whisk: a bamboo tea whisk (chasen)
- Bowl: a traditional Japanese tea bowl (chawan) or a wide 12-ounce mug
How to serve
We like to serve our homemade iced matcha latte with some ice and unsweetened almond milk or coconut milk creamer.
More matcha recipes you will love:
Make your own Iced Matcha Latte at home just like your favorite coffee shop with just a few simple ingredients. It's creamy, refreshing and easy to make in less than 10 minutes. Dairy-free, vegan with paleo and low carb sweetener options.
- 4 teaspoons organic ceremonial matcha powder
- 4 tablespoons very hot water
- 3-4 tablespoons pure maple syrup , use more or less to taste. You can also sub with your favorite sticky liquid sweetener such as organic agave, date syrup, honey (if not vegan), Lakanto sugar-free maple syrup, liquid pure monk fruit or liquid stevia for low carb and keto. Leave out for Whole30.
- 2 teaspoons vanilla extract
- 1 1/2 cups unsweetened almond milk , frothed in a milk frother or using a handheld electric frother if desired. Wwe like to use Malk Organics almond milk or Nut Pods for a dairy-free creamer.
- 2-3 large handfuls of ice cubes
Add matcha powder to a matcha bowl or cup. Pour in hot water and using a bamboo whisk, whisk in a back-and-forth zig-zag motion or a “W”motion for about 30-40 seconds, until a loose paste forms and the powder has completely dissolved and there are no lumps.
Pour in hot water and using a bamboo whisk, whisk in a back-and-forth zig-zag motion or a “W”motion for about 30-40 seconds, until a loose paste forms and the powder has completely dissolved and there are no lumps.
Add sweetener and vanilla and whisk together until fully combined.
Add a large handful of ice to two glasses and divide the matcha evenly between the two glasses.
Pour almond milk (frothed if desired) over the matcha.
Serve with whipped coconut cream, then sift over a pinch of cinnamon or matcha powder for some color. Stir to combine and enjoy.
**Nutritional facts are based on using maple syrup and unsweetened almond milk. If using regular sugar or dairy milk, the nutritional value will be different.
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