Iced Matcha Latte

As a self-proclaimed matcha addict/expert, I truly believe that this is the best-iced matcha latte recipe out there. This latte uses a mix of creamy house blend milk, honey, and ground vanilla bean for an elevated matcha latte that will have you swear off the cafe stuff for good! 

Full transparency, this recipe is more of a rubric, as you can use any type of liquid sweetener and milk, but it’s the ratios and ingredient choices you make that matter most. 

So for all my girlies who tried matcha once at a cafe and hated it because it was weak, tasted like grass, was way too sweet, etc. make this recipe and thank me later!

What Is Matcha?

In essence, matcha is a type of green tea that is made by grinding young green tea leaves into a powder. 

Matcha leaves are grown in shade, which increases the amount of chlorophyll content in the leaves – making them chock full of nutrients. Which in turn, makes the flavor less bitter and much brighter and bolder. Additionally, the leaves are ground with granite stones in a dark room to preserve the nutrients and prevent oxidation.

The tea leaves for matcha also require a very specific climate for them to be grown properly. They are shade grown tea leaves, most commonly grown in the Shizuoka, Uki, Wazuka and Kagoshima regions of Japan. What makes these regions so ideal for growing tea is the access to shade (duh) and their nutrient rich soil. Additionally, these areas are also known for intense bouts of fog which is important for the tea (too much sunlight imparts a bitterness to the tea)

If you want to dive deeper into matcha, highly recommend reading through my matcha guide. 

Iced Matcha Latte Ingredients + Equipment

• Digital scale: Linking the one I use here for both matcha and espresso. But any digital scale works.
• Matcha bowl: Any matcha bowl works (or really any small bowl with a spout), but this is the one I have here.
• Small fine mesh sieve or tea strainer (chakoshi)
• Bamboo whisk (chasen)
• Bamboo ladle (chashaku)
• Creamy milk: I love using my house blend nut milk for matcha – it pairs so well. 
• Matcha: I use Ippodo’s Sayaka matcha for everyday and Ummon on special occasions. Hot tip: if you end up loving the Sayaka matcha as much as I do, buy the 100g pouch, it’s cheaper.
• Honey: Honey pairs so well with matcha and adds a subtle sweetness that helps balance out some of the bitter notes of the matcha. Feel free to use maple syrup if you like or leave it out entirely.
• Ground vanilla bean: Love Beyond Good ground vanilla – they use the whole bean so the flavor profile is incredible and packed with vanilla – it’s got lots of sweetness with a little bit of earthiness and umami. That said, vanilla extract or vanilla bean paste works too!
• Kosher salt: Trust me, a tiny pinch of salt makes a world of difference and helps intensify all the flavors in the latte.
• Lots of ice and a big glass

How to Make the Best Iced Matcha Latte

To your matcha bowl, add the honey, salt, and vanilla. Using a small fine mesh sieve or tea strainer (chakoshi) sift the matcha into the bowl. 

Gently pour over the warm water in circular motion to bloom the tea. Stir the matcha in circular motions with the chasen first to dissolve everything into the water. Then vigorously whisk the matcha using zig zag motions – i whisk for about 1 minute or until the matcha is super foamy. The key to whisking the matcha is to use your wrist so you can use both speed and zig zag motions to froth and aerate the matcha.

Pour the matcha over ice, followed by the house blend nut milk. Enjoy immediately (and make a second latte because one is never enough)!

A Few Notes…

Leaving some matcha brand reccs below – including the specific matcha i get from Ippodo. Additionally, covering the chasen vs. frother debate!

Matcha Reccs 

These are my top three recommended brands for high quality matcha!

• Ippodo Tea: Ippodo is where I source my matcha from. They’re a family owned business that started back in 1717; their matcha is absolutely impeccable. Additionally, they have a variety of different matchas from sweeter light grades to more bold matcha,  depending on your preference. I routinely buy their Ummon and Sayaka matcha – I personally love their Sayaka matcha for every day drinking!
  • Ummon matcha: This matcha is pricier so I typically reserve it for special occasions. It’s got a lot more umami than the Sayaka. 
  • Sayaka matcha: this is a smooth and light, but still rich, tea. There’s a nice underlying layer of sweetness, with just a hint of bitterness – it’s perfect for everyday lattes. 
• Breakaway Matcha: Another great matcha brand similar to Ippodo. The quality, flavor and color of their matcha is impeccable. Their cold brew matcha is my favorite!
• Matchaful: While I don’t personally drink their matcha, they do have quality matcha options at a more affordable price.

Chasen vs. Frother

Now I know there is some debate around using a frother vs. bamboo whisk for matcha. So I wanted to quickly debrief the purpose of the bamboo whisk and why the frother achieves the same result. 

The argument is that a chasen (aka a bamboo whisk that has been used for centuries) will help suspend and separate the matcha into the water (which tends to clump when it hits water or any liquid). And while that is true, a high-powered electric frother achieves the same result that a chasen does. So really it’s a matter of preference and using the tools you already have on hand. But ultimately, you’ll achieve the same result using a frother or a chasen. 

One note, if your matcha is a tad clumpy, sift it before frothing it. Regardless if you’re using a chasen or electric frother. 

Let me know if you have any questions, happy matcha making!!

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