How to Make an Iced Matcha Latte at Home

RECIPES · MATCHA ICED LATTE

The full method, the four Chamberlain coffee matcha variations, and everything in between.

There's a specific moment in the afternoon, somewhere around three o'clock, where coffee is too much and doing nothing is not an option. The energy is low, the day still has things in it, and what you actually need is something cold and slightly caffeinated that won't keep you awake at midnight.

That's exactly what an iced matcha latte is for. Lighter than coffee, smooth, genuinely refreshing, and easy enough to make in your own kitchen that there's no reason to spend six dollars at a coffee shop to get one. Once you make it at home the first time, you'll stop going out of your way for it.

This guide covers everything: what matcha actually is, how to make the base iced latte properly, which Chamberlain matcha to use for which result, and all the small variations worth knowing. It's a simple drink. Making it well takes about five minutes of attention.

What Is Matcha?

Matcha is green tea, just in a different form. Traditional green tea is made by steeping tea leaves in water and discarding them. Matcha skips the middle step entirely. The leaves are shade-grown, dried, and stone-ground into a very fine powder, and when you make matcha, you're dissolving the whole leaf into the liquid. That's why the color is so vivid, and why the flavor is more concentrated and complex than regular green tea.

Because you're consuming the entire leaf rather than just the steeped water, matcha contains both caffeine and L-theanine, an amino acid that occurs naturally in tea leaves. L-theanine is what gives matcha its reputation for a different quality of energy than coffee: less of a spike, less of a crash, smoother across the afternoon.

The grade matters. Lower-quality matcha can be bitter, flat, or have a dusty grassy taste that no amount of milk will fix. Good matcha, like Chamberlain Coffee’s organic range, has a clean, slightly sweet earthiness and enough complexity to actually enjoy. That quality comes through especially clearly in an iced latte, where the matcha has to hold its own against cold milk and still taste like something worth making.

THE BASE RECIPE

Iced Matcha Latte

Serves 1 · 5 minutes · Works with any Chamberlain matcha flavor

This is the core recipe. The four matcha flavor variations and what they bring to the glass are covered in the next section.

What You'll Need

1 to 2 tsp Chamberlain matcha of your choice
2 to 3 tbsp hot water, around 75 to 80 degrees C (not boiling, boiling water makes matcha bitter)
200 ml oat milk, almond milk, whole milk, or your milk of choice
Large handful of ice
Sweetener honey, maple syrup, or simple syrup to taste (some flavored matchas need none at all)

How to Make It

Step 1: Sift the matcha powder into a small bowl. Sifting breaks up any clumps before you add water, which makes dissolving it much easier and gives you a smoother finished drink.
Step 2: Add the hot water and whisk firmly in a quick back-and-forth M or W motion until the matcha has fully dissolved into a smooth, slightly frothy concentrate. This takes about 20 to 30 seconds. A small handheld electric frother does this in ten seconds and gives a slightly better result, but a small whisk or even a fork works.
Step 3: Let the matcha concentrate sit for a minute or two to cool slightly before it touches the ice. Pouring very hot liquid straight onto ice melts it immediately and dilutes the drink.
Step 4: Fill a tall glass generously with ice. Don't be conservative here, a full glass of ice keeps the drink cold all the way through to the last sip.
Step 5: Pour the milk over the ice first. Then slowly pour the matcha concentrate over the milk. It layers and swirls as it settles, which looks exactly as good as it sounds.
Step 6: Add a little sweetener if you want it, stir gently, add a straw, and drink immediately.

The one thing that makes the biggest difference: don't skip the whisking step. Matcha powder that hasn't been properly dissolved in hot water first will clump against the cold milk and leave a gritty texture at the bottom of the glass. Two minutes of whisking makes it a completely different drink.

Which Chamberlain Coffee Matcha to Use

All four Chamberlain matchas work in an iced latte. They're not interchangeable in terms of flavor, which is the whole point. Here's what each one brings to the glass.

Matcha Green Tea (Original)

The cleanest and most classic version of the iced matcha latte. Earthy, slightly grassy, with a natural sweetness that comes from the quality of the leaf rather than anything added to it. This is the one to make when you want to taste what matcha actually tastes like, and when you want the milk to complement the matcha rather than overshadow it.

Best with oat milk, which has a neutral sweetness that doesn't compete. A small amount of honey finishes it nicely. The right choice for anyone building a daily matcha habit or anyone who already knows they love matcha.

Vanilla Matcha

Softer and more approachable than the original. The vanilla smooths out the earthy edge and adds a warmth that makes the whole thing feel more familiar and a bit more indulgent. A great starting point for people who are new to matcha or who want something that tastes more like a treat.

Often sweet enough on its own without any additional sweetener, so taste it before adding anything. Best with oat milk or whole milk. The one to make on an afternoon when the day has been long and you want something that feels like a small reward.

Honey Matcha

Floral and warm, with a natural honey sweetness that's more complex than regular sugar. The honey character comes through clearly from the first sip and it pairs especially well with a creamier milk, whole milk or barista-style oat milk, where the richness plays up the floral note.

This is the one that earns the most questions when you make it for someone who hasn't had it before. The flavor is both familiar and a bit unexpected: it tastes like honey in a way that doesn't feel heavy or overly sweet. Most people who try it once want to make it again.

Raspberry Matcha (Limited Edition)

The boldest of the four. Tart, fruity, and vivid, with a color that looks almost impossible once the milk swirls in. The raspberry character is assertive enough to hold its own against the earthy matcha base without either one disappearing, which is a harder thing to pull off than it sounds.

Best over a full glass of ice with a lighter milk like oat or almond. A small squeeze of lemon into the glass before the milk goes in brings the raspberry forward even more. This is the one to make when you want the drink to be something worth noticing, not just something to get you through the afternoon.

Milk Options

The milk you choose makes a noticeable difference. Here's what each one does.

Oat milk: the most versatile choice. Naturally sweet, gently creamy, and compatible with every matcha flavor without competing with any of them. Barista oat milk is worth the small upgrade, it holds together better over ice and feels more substantial in the drink.
Almond milk: lighter and more neutral. Good when you want the matcha flavor to be front and center. Works especially well with Raspberry Matcha, where you want the fruit character to come through clearly.

Coconut milk: adds a soft tropical richness that pairs beautifully with Vanilla and Honey Matcha. Use carton coconut milk, not canned, for a drink-weight consistency rather than a dessert one.
Whole milk: the creamiest option. An iced latte made with whole milk and Honey Matcha is one of the best versions of this drink you'll make: rich, floral, and properly satisfying.
Soy milk: slightly thicker than oat milk with a neutral flavor that works across all four matchas. Good if you want something with more body than almond but less sweetness than oat.

One thing to avoid: thin or watery plant milks dilute the drink and make it feel flat. If your oat milk separates quickly in the glass or tastes mostly like water, try a different brand. The barista versions hold together much better over ice and make a noticeably better drink.

Sweetener Options

Whether you need sweetener depends on which matcha you're using and your own taste. Vanilla Matcha, Honey Matcha, and Raspberry Matcha all have natural sweetness and many people find they don't need anything extra. Original Matcha Green Tea benefits from a small amount of sweetener for most palates.

Honey: the most natural partner for matcha, especially the original and honey varieties. Warm and floral. Dissolve it into the hot matcha concentrate before it cools, cold honey doesn't mix well into a cold drink.
Maple syrup: slightly earthy and caramel-like. Works well with original and vanilla matcha. Mixes more easily than honey even at cold temperatures.
Simple syrup: the most neutral option. Good when you want sweetness without any added flavor of its own. Easy to make at home with equal parts sugar and water, heated until dissolved.
Dates: blend a pitted Medjool date into the milk before pouring for a naturally thick, caramel-sweet milk. Particularly good with Honey Matcha.

Tips That Actually Make a Difference

Water temperature: hot but not boiling. Aim for around 75 to 80 degrees Celsius. Boiling water brings out bitterness from the matcha. If you don't have a thermometer, let freshly boiled water sit for two to three minutes before using it.
Sift the powder: it only takes a few seconds and it makes whisking significantly easier. Matcha powder clumps easily and sifting breaks those up before you add water.
Cool the concentrate first: even just one or two minutes at room temperature before it touches the ice prevents immediate dilution and keeps the drink cold all the way through.
Make a double batch of concentrate: whisk two teaspoons of matcha into three tablespoons of hot water. Use half for one drink, keep the rest in a small jar in the fridge for tomorrow. The concentrate holds well for up to 24 hours.
Don't stir right away: the layered look when the green matcha pours slowly over the white milk is genuinely beautiful. Let it sit for a moment before you mix it.

Questions People Actually Ask

Can I make this the night before?

Not really, but you can get close. Make the matcha concentrate ahead of time and keep it in the fridge in a small sealed jar. It stays good for up to 24 hours. In the morning, fill a glass with ice, pour the cold milk, pour the cold concentrate over the top. You're done in about 45 seconds.

Why does my matcha latte taste bitter?

Usually one of two things: the water was too hot, or you used too much matcha powder. Start with one teaspoon and water around 75 to 80 degrees Celsius. If you're using the Original Matcha and it still tastes bitter to you without sweetener, a small amount of honey makes a significant difference. Some people simply prefer original matcha with a little sweetness.

Why is there matcha clumped at the bottom of my glass?

The matcha didn't fully dissolve before it went into the cold drink. The fix is the whisking step: matcha must be dissolved in a small amount of hot water into a smooth paste before it touches anything cold. Sifting the powder before whisking makes this easier and faster.

How much caffeine does an iced matcha latte have?

One teaspoon of matcha contains roughly 35 to 70mg of caffeine depending on grade and preparation, compared to around 60 to 75mg in a single espresso shot. Less caffeine, but the L-theanine in matcha changes how it's absorbed, which is why the energy tends to feel steadier and longer-lasting than coffee without the spike.

Can I blend it instead of whisking?

Yes. Add the matcha powder, hot water, ice, and milk all to a blender and blend until smooth. The result is frappé-style, thicker and more uniform, which some people prefer. A different drink but a good one. Works especially well with Vanilla or Raspberry Matcha.

Do I need a bamboo whisk?

No. A small handheld electric frother is faster, easier to clean, and gives a smooth, slightly foamy concentrate that works beautifully in an iced latte. A regular small whisk works too. A fork is the last resort but it gets the job done in a pinch. The bamboo chasen (tea whisk) is the traditional tool but it's not necessary for this recipe.

What to Have It With

An iced matcha latte works at two moments in the day better than anywhere else.

In the morning alongside something with a little fat and substance: eggs, toast, a good breakfast pastry. The earthiness of the matcha balances well against savory food in a way that coffee sometimes doesn't, and it's light enough that it doesn't compete with whatever you're eating.

Or in the afternoon, around three o'clock, with something small and sweet. A piece of dark chocolate. A shortbread biscuit. Something that lets the matcha be the main event. That's the afternoon reset that this drink was made for.

RECIPE CARD

Iced Matcha Latte: At a Glance

Prep time: 5 minutes · Total time: 5 minutes · Serves: 1

Ingredients

1 to 2 tsp Chamberlain matcha (any flavor)
2 to 3 tbsp hot water (75 to 80 degrees C)
200 ml milk of choice
Large handful of ice
Sweetener to taste

Instructions

Sift the matcha into a small bowl.
Add hot water and whisk until fully dissolved into a smooth paste.
Let cool for one to two minutes.
Fill a glass with ice.
Pour milk over the ice, then pour the matcha concentrate over the milk.
Add sweetener if desired. Stir, add a straw, and serve immediately.

Notes

Water too hot makes matcha bitter. Stay around 75 to 80 degrees Celsius.
Flavored matchas (Vanilla, Honey, Raspberry) often need no additional sweetener. Taste first.
Matcha concentrate can be made ahead and refrigerated for up to 24 hours.

Shop all Chamberlain matcha at chamberlaincoffee.com/collections/matcha

How to Make an Iced Matcha Latte at Home