Iced matcha latte: the recipe that works (and which matcha to use)

There's a scene that plays out every summer in my kitchen. A visitor spots the green tin, asks about it, I make them an iced matcha latte and two sips in they come out with: "you know, this is way better than the one I had at wherever it was". It's not down to me. The iced matcha latte is simply one of the easiest drinks to get right at home and, mysteriously, one of the easiest to find badly made when you're out.

The reason is almost always the same, and we'll get to it in a minute. First, the recipe.

The basic recipe (5 minutes, no fancy gadgets)

For one large glass you'll need:

• 2 g ceremonial matcha (one level teaspoon)
• 60 ml warm water, at around 70-80 °C
• 300-500 ml cold milk or cold plant-based milk (oat and coconut are the stars of the iced version)
• Ice, as much as the glass will hold
• Optional: syrup, honey or whichever sweetener you use

Step by step:

1. Sift the matcha into a bowl or wide glass. With cold drinks this step matters even more than with hot ones: the lumps that eventually dissolve in a hot latte move in for good in a cold one.
2. Add the 60 ml of warm water and whisk with the chasen in a W motion for about 20-30 seconds, until you get a fine foam. No chasen? An electric milk frother will do. You can also put the matcha and water in a jar with a lid and shake it like your life depends on it: less ceremonial, just as effective.
3. Fill the glass to the top with ice. Don't be shy: the ice is part of the recipe, not filler.
4. Pour the cold milk over the ice.
5. Top with the whisked matcha. Watch the green cascade down over the white. Yes, this is the moment for the photo. No, we won't judge.
6. Stir, taste and sweeten only if it needs it. Spoiler: with a good ceremonial grade, it often doesn't.

House tip: if you don't want the cold to water down the flavour, freeze some of the milk into cubes and use them as ice. When they melt, they add instead of taking away.

Why your iced matcha turns out bitter (and it's not your fault)

Here's the reason we mentioned. When a drink is cold and full of ice, the cold numbs your taste buds a little and softens the flavours. Plenty of places make up for it with two shortcuts: more sugar or a low-grade matcha, which is cheaper and more bitter. The result is that green glass that tastes like wet grass with sugar.

At home the problem is usually something else: the water. If you dissolve matcha in just-boiled water, you scorch it, and the bitterness you notice afterwards won't go away with ice or syrup. Water at 70-80 °C, always. No thermometer? Boil it and wait two or three minutes.

And the third usual suspect: using culinary matcha to drink on its own. Culinary matcha is fantastic at what it does (baking, smoothies, recipes where it competes with other flavours), but in a glass where matcha is the star, its seams start to show.

Which matcha to buy for an iced matcha latte

For a cold drink, where the flavour comes through slightly muted, you want a matcha with character and no harshness: a first-harvest ceremonial grade. The young leaves from the first picking give that natural sweetness and umami that make the glass work without spoonfuls of sugar.

Ours is a 100 g Organic Ceremonial Matcha Tea, first harvest and first grade, stone-ground, from Jingshan (China), the historic birthplace of powdered tea. It costs 20.99 euros and makes around 50 glasses: that works out at 0.42 euros of matcha per iced latte. The whole glass, plant-based milk included, comes to around 70-80 cents. Compare that with what you paid for the last one you had out and draw your own conclusions.

Three variations to keep you going all summer

Iced matcha with coconut: swap the milk for coconut milk and add a few drops of vanilla syrup. Total beach vibes.

Iced matcha with orange: sounds odd, works. A finger of fresh orange juice at the bottom, ice, milk and the matcha on top. The citrus lifts the grassy notes of the matcha in a surprising way.

Dirty iced matcha: for those who won't choose between coffee and matcha: make the glass as normal and add a shot of cold espresso on top. Three layers, two caffeines, zero regrets.

Frequently asked questions

Can I make the matcha directly with cold water? You can, but it dissolves less well and the flavour ends up flatter. Ideally, whisk it with a little warm water (70-80 °C) and then cool it down with the ice and cold milk.

Which plant-based milk works best in an iced matcha latte? Oat for creaminess and coconut for that summery flavour. Soya also works really well; almond gives a lighter result.

How much matcha goes into an iced matcha latte? About 2 grams per glass, the same as the hot version. If you like it stronger, go up to 3 grams rather than adding more sugar.

Can I use culinary matcha for it? You can, but you'll notice more bitterness because in this drink the matcha is almost on its own. For drinking, go ceremonial; save the culinary grade for baking and smoothies.

How long does it keep in the fridge once made? It's best freshly made: the matcha settles and loses its vibrancy within a few hours. If you're making it ahead, keep the whisked matcha separate and assemble the drink when you're ready.