The Best Iced Matcha Latte Recipes - and How to Actually Make Them

MATCHA  ·  CHAMBERLAIN COFFEE INSPIRATION

Five recipes, five Chamberlain matcha flavors, and everything you need to know to make a great iced matcha latte at home.

A good iced matcha latte is one of those drinks that sounds like it requires a café visit and costs at least €6 to achieve. It doesn't. Made at home with quality matcha and a bit of technique, it takes under two minutes and tastes better than most things you'd buy. The key is knowing what you're doing before you start.

What Is an Iced Matcha Latte?

An iced matcha latte is matcha powder whisked into a small amount of hot water to make a smooth concentrate, then poured over ice and milk. That's the whole thing. The hot water step is important. Matcha doesn't dissolve properly in cold liquid, which is why adding powder directly to cold milk gives you clumps and an uneven drink. The whisk-with-hot-water-first method is how every café and serious home matcha drinker does it, and once you've done it a couple of times it becomes completely automatic.

What makes matcha lattes different from coffee-based lattes is that you're consuming the whole tea leaf in powdered form, not just an extract. The flavor is earthy and layered, and the caffeine effect is slower and more sustained than espresso because of the amino acid L-theanine that naturally occurs in matcha. It's the reason people describe matcha as providing calm energy rather than a jolt.

How to Make a Perfect Iced Matcha Latte

The following applies to every recipe in this article. Get these right and every matcha you make will be better.

Sift the matcha first.

Matcha powder clumps very easily, and clumps do not dissolve. Ten seconds of sifting through a small sieve before you add any water gives you a smooth, even latte every time. It's the step most people skip and the one that makes the biggest difference.

Use hot water, not boiling.

Boiling water scalds matcha and pulls out harsh, bitter compounds. Let your kettle sit for about 2 minutes after boiling - you're aiming for around 70–80°C

(160–175°F). The result is a noticeably cleaner, sweeter concentrate. This is the single most impactful temperature change you can make.

Whisk in a "W" or "M" motion.

Don't stir in circles. A brisk side-to-side or zigzag motion disperses the matcha evenly, creates a light froth, and gives you that smooth, slightly airy texture that café matcha has. A regular kitchen whisk, small hand frother, or the traditional bamboo chasen all work, the motion is what matters.

Add sweetener to the warm matcha, not the cold milk.

Granulated sugar won't dissolve in cold liquid. Honey, maple syrup, and simple syrup all work well because they're already liquid. Add them to your warm matcha concentrate and whisk together before the milk and ice go in. Our flavored matchas - Vanilla, Honey, Raspberry already have sweetness built in, so taste before adding anything extra.

The Chamberlain Coffee Matcha Lineup

Each recipe below uses a different Chamberlain matcha flavor, and the choice of flavor genuinely shapes how the drink tastes, not just as a garnish, but as the foundation. Here's a quick guide to which is which:

• Matcha Green Tea - The classic. Clean, grassy, and balanced. The one for purists who want matcha to taste like matcha.

• Vanilla Matcha Green Tea - Warm vanilla notes built into the powder. Lightly sweet, softer on the earthiness, and the most approachable flavor in the range.

• Honey Matcha - Floral and naturally sweet, with a warmth that rounds out the grassy quality of the green tea underneath.

• Raspberry Matcha - Limited Edition. Fruity, vibrant, and slightly tart. The most visually striking of the range.

RECIPE 01

Classic Iced Matcha Latte

Uses: Matcha Green Tea ($30)

The recipe everything else builds from. Our Matcha Green Tea is organic and unflavored, which means the flavor is clean, grassy, and completely genuine. It holds up against oat milk without getting lost, which is a marker of a properly balanced matcha. Learn this one first. Once you know how your matcha tastes and how it behaves in cold milk, you have a reference point for everything else.

Ingredients

• 1 tsp Matcha Green Tea, sifted

• 2 oz hot water (70-80°C)

• 6 oz oat milk or whole milk, cold

• A generous handful of ice

• Sweetener to taste - honey or maple syrup works best

Instructions

1. Sift matcha into a small bowl or wide glass.

2. Add hot water and whisk in a brisk W or M motion for 20–30 seconds until smooth and lightly frothy. Add sweetener now if using - stir to dissolve.

3. Fill a tall glass with ice. Pour in cold milk.

4. Pour the matcha concentrate slowly over the milk. The green will sit above the white for a moment before blending - that's the look. Stir before drinking.

Tip: New to matcha? Start with 1 tsp. Once you know the flavor and want more intensity, bump it to 1.5 tsp the next time. Experienced matcha drinker? Go straight to 1.5.

RECIPE 02

Iced Vanilla Matcha Latte

Uses: Vanilla Matcha Green Tea ($30)

This is the drink that converts skeptics. The Vanilla Matcha Green Tea has warm, rounded vanilla notes baked into the powder itself which means the whole latte tastes naturally sweet and layered. It softens matcha's earthiness in a way that makes this genuinely approachable without dumbing the matcha down. Pour it over cold oat milk and ice and you have something that tastes like a €7 café order made in 90 seconds at home.

Ingredients

• 1 tsp Vanilla Matcha Green Tea, sifted

• 2 oz hot water (70–80°C)

• 6 oz oat milk, cold

• Ice

• Optional: a small drizzle of honey

Instructions

1. Sift Vanilla Matcha into a small bowl.

2. Add hot water and whisk until smooth and frothy. Add honey here if using.

3. Fill a tall glass with ice and pour in cold oat milk.

4. Pour the matcha concentrate slowly over the milk. Stir before drinking.

Tip: Oat milk and whole milk taste noticeably different here. Oat milk emphasizes the sweetness and vanilla character; whole milk makes it richer and creamier with more body. Both are good. Try each at least once before deciding on a favourite.

Iced Honey Matcha Latte

Uses: Honey Matcha ($30)

Honey and matcha is a pairing that holds up under scrutiny - the floral warmth of honey genuinely complements the grassy earthiness of green tea in a way that feels like they were always meant to go together. The Honey Matcha has that character built into the powder, which means the balance is already there before you've added a single ingredient. Pour it over coconut milk and ice and you get something that's light, fragrant, and properly refreshing it’s the matcha latte to reach for when the weather turns and you need something cold that still feels a little special.

Ingredients

• 1 tsp Honey Matcha, sifted

• 2 oz hot water (70-80°C)

• 6 oz coconut milk or oat milk, cold

• Ice

• Optional: a small drizzle of honey to finish

Instructions

1. Sift Honey Matcha into a small bowl.

2. Add hot water and whisk until smooth 

3. Fill a tall glass with ice and pour in cold coconut or oat milk.

4. Pour matcha over the top slowly. Add a drizzle of honey if you want to lean into the sweetness. Stir and drink immediately.

Tip: Coconut milk is especially good here. Its natural creaminess and subtle sweetness echo the honey character in the matcha better than most other milks - it's worth trying at least once before defaulting to oat.

RECIPE 04

Iced Raspberry Matcha Latte

Uses: Raspberry Matcha - Limited Edition ($30)

This is the most striking iced matcha latte on the list - both visually and in terms of flavor. The Raspberry Matcha brings a bright, berry-forward character that lifts the earthiness of the green tea in a way that feels genuinely fresh. Poured slowly over milk and ice in a clear glass, you get that layered green-over-white effect that looks intentional and elegant. It tastes as good as it looks. The raspberry isn't overwhelming - it sits alongside the matcha rather than on top of it.

Raspberry Matcha is Limited Edition. If it's in stock when you're reading this, make this recipe before you make anything else.

Ingredients

• 1 tsp Raspberry Matcha, sifted

• 2 oz hot water (70–80°C)

• 6 oz oat milk or whole milk, cold

• Ice

• Optional: a few fresh raspberries to garnish

Instructions

1. Sift Raspberry Matcha into a small bowl.

2. Add hot water and whisk until smooth and fully dissolved.

3. Fill a tall clear glass with ice - the layered effect is best seen through a clear glass - and pour in cold milk.

4. Pour the matcha slowly over the back of a spoon to keep the layers distinct. Garnish with a few fresh raspberries if you have them. Stir before drinking.

Tip: For the most pronounced layered effect, make sure your milk is very cold before you pour. The temperature difference keeps the matcha floating longer before it settles in.

RECIPE 05

Iced Shaken Vanilla Matcha Latte

Uses: Vanilla Matcha Green Tea ($30)

Same matcha as Recipe 02, but a different method that produces a genuinely different drink. Shaking the vanilla matcha concentrate with ice before adding milk gives you a lighter, slightly frothy texture - aerated and cold all the way through - that you can't replicate by pouring. It takes one extra step and a jar with a lid (or a cocktail shaker). The result is closer to what you'd get from a well-made café order: cold, smooth, a little bit special. This is the version for when the drink itself is the point.

Ingredients

• 1.5 tsp Vanilla Matcha Green Tea, sifted

• 3 oz hot water (70–80°C)

• 5 oz oat milk, cold

• Ice - for shaking and serving

• A jar with a lid or a cocktail shaker

Instructions

1. Sift Vanilla Matcha into your jar or shaker.

2. Add hot water and swirl or stir until dissolved. Don't shake yet - let the liquid cool for 30 seconds first so you're not just melting the ice immediately.

3. Add ice to the jar, seal the lid, and shake hard for 15–20 seconds.

4. Fill a glass with fresh ice. Strain or pour in the shaken matcha, then top with cold oat milk. Don't stir - let it settle for a moment, then drink.

Tip: Use 1.5 tsp rather than 1 for the shaken version - the extra ice dilutes the concentrate more than the poured method does, so the additional matcha keeps the flavor where it needs to be.

Iced Matcha Latte FAQ

What is the best milk for an iced matcha latte?

Oat milk is the most popular and works well across all five flavors - naturally a little sweet, creamy enough to balance the matcha, not so dominant that it overrides the flavor. Whole milk produces a richer, more luxurious result. Coconut milk is particularly good with the Honey and Raspberry matchas. Almond milk is lighter and lets the matcha itself come through more cleanly. There's no wrong choice - it comes down to what you like and which flavor you're using.

Why is my iced matcha latte grainy or clumpy?

Almost always because the matcha wasn't sifted before whisking, or because it was added directly to cold liquid. Always sift first - even 10 seconds makes a difference. And always dissolve the matcha in a small amount of hot water before anything cold touches it. Cold liquid cannot dissolve matcha powder; hot water does the job properly.

How much matcha should I use?

1 teaspoon is the right starting point for most people. If you've been drinking matcha for a while and want more intensity, 1.5 tsp gives you a noticeably bolder drink. The shaken latte recipe calls for 1.5 tsp specifically because the extra ice dilutes the flavor - the ratios here are calibrated for each method, so follow them as a baseline and adjust from there once you know your preference.

Can I make iced matcha lattes in advance?

You can make the matcha concentrate ahead of time - whisk with hot water, let it cool, and store in the fridge for up to 24 hours. When you're ready to drink, pour over ice and add milk. Don't mix the milk in advance; the texture changes and it separates as it sits. The fresh pour over ice is always better.

Do the flavored matchas need extra sweetener?

Not necessarily. The Vanilla, Honey, and Raspberry matchas all have natural sweetness built in, so taste the concentrate before reaching for any additional sweetener. Many people find the flavored matchas perfect without anything extra, especially when paired with oat milk's natural sweetness. The Classic Matcha Green Tea is unflavored and unsweetened, so that one is more likely to benefit from a small amount of honey or maple syrup - but again, taste first.

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