Tea Sommelier's Iced Matcha Latte Recipe

4.83 from 74 votes

This layered iced matcha latte is surprisingly easy to make less than 5 minutes!

Prep Time5

Total Time5

Course: Drinks

Cuisine: Japanese

Servings: serving

Author: Jee Choe

Put milk and honey in a cocktail shaker. Shake for 15 seconds.
Pour milk in first, then the honey. Shake vigorously.
¾ cup milk, 2 teaspoons honey
Pour sweetened milk into a cup then add ice.
The sweetened milk is what creates the layering effect. The sweeter the bottom layer compared to the top layer, the more they'll separate.
¾ cup ice
Rinse the cocktail shaker. Combine water and matcha in the cocktail shaker. Shake for 20 seconds.
Add water first, then matcha, otherwise the matcha can clump. Shake vigorously.
Any airtight container will work if you don't have a cocktail shaker, like a jar with a tight lid or a small food storage container with an airtight seal.
⅓ cup cold water, 1 teaspoon matcha
Slowly pour shaken matcha into the glass with milk and ice.
Pour matcha on top of the ice, not directly into the milk to get a cleaner layered look. Stir before drinking.

The color of the matcha indicates quality. If you pay around $15, the matcha will be a dull, brownish green color. If you spend $50, the matcha will be a bright, vibrant green. For a higher quality iced matcha latte, get matcha that's in the $30-$50 range.
Matcha tends to clump. Always add the water first before the matcha. It's important to shake the matcha with water vigorously to break up any clumps.
Use unsweetened matcha. Make sure the matcha you're using isn't sweetened since it won't layer on top of the milk.
No need for a matcha whisk if you shake. It's easier to shake matcha and water together than whisking cold water into matcha. There's no need to sift the matcha if you shake vigorously.