The Best Iced Matcha Latte Recipes - and How to Actually Make Them
Last updated: May 2026
An iced matcha latte should taste like the inside of a good café, smooth, lightly sweet, and a vivid jade green that holds its color in the glass. Most home recipes get one of those three wrong. This guide is six recipes that consistently get all three right, plus the technique points that separate a good iced matcha latte from a great one.
The classic iced matcha latte: the only recipe most people need
This is the everyday recipe. Five minutes, one bowl, and it works with any Chamberlain Coffee matcha. Once you have this one down, every other recipe is a variation.
Ingredients (for one drink):
- 1 teaspoon Chamberlain Coffee Organic Matcha Green Tea Powder (or Vanilla Matcha for built-in sweetness)
- 2 ounces hot water (160 to 175 degrees Fahrenheit)
- 6 to 8 ounces cold oat milk (or milk of choice)
- Ice
- Optional: 1 to 2 teaspoons maple syrup or honey
Method:
- Sift one teaspoon of matcha into a small bowl or glass.
- Add 2 ounces of hot water (not boiling) and whisk in a quick W or M motion for 15 to 20 seconds, until smooth and slightly frothy.
- Fill a tall glass with ice. Pour in cold milk first.
- Pour the matcha over the milk, slowly, over the back of a spoon if you want a layered look.
- Stir before drinking.
Why this works: Whisking matcha with hot water dissolves the powder fully. Pouring it over cold milk last, instead of mixing matcha directly into milk, gives you a clean, layered drink with no clumps and the brightest possible color.
The Emma Chamberlain iced matcha latte
This is the recipe Emma has shared across the brand's channels. It is straightforward, slightly sweet, and uses the Vanilla Matcha for a softer profile.
- 1 teaspoon Vanilla Matcha Green Tea Powder
- 2 ounces hot water (160 to 175 degrees Fahrenheit)
- 6 ounces cold oat milk
- Ice
Whisk Vanilla Matcha with hot water until smooth. Fill a glass with ice and oat milk. Pour matcha on top and stir. No additional sweetener needed because Vanilla Matcha is pre-sweetened.
Iced raspberry matcha lemonade
The viral one. Bright, tart, and a satisfying contrast of pink and green when layered.
- 1 teaspoon Raspberry Matcha Green Tea Powder
- 2 ounces hot water
- 4 ounces cold lemonade (or 3 ounces water plus 1 ounce fresh lemon juice with a teaspoon of simple syrup)
- Ice
- Fresh raspberries to garnish
Whisk Raspberry Matcha with hot water until smooth. Fill a tall glass with ice. Add the lemonade. Pour the matcha slowly over the back of a spoon for a layered pink-to-green effect. Garnish with fresh raspberries and serve immediately.
Whipped honey matcha
The most luxurious iced matcha drink in the lineup. The Honey Matcha is whipped into a cloud-like foam that slowly melts into cold milk as you drink it.
- 1 teaspoon Honey Matcha Green Tea Powder
- 2 ounces hot water
- 6 ounces cold oat milk
- Ice
Whisk Honey Matcha with hot water using an electric milk frother for at least 30 seconds, until very light and foamy, the texture should be cloud-like. Fill a glass with ice and cold oat milk. Spoon the whipped matcha generously over the top. Stir as you drink for a layered, evolving texture.
Iced matcha with brown sugar and oat milk
For coffee shop fans who order brown sugar oat milk drinks, this is the matcha version. The molasses note in brown sugar pairs beautifully with matcha's earthiness.
- 1 teaspoon Original Organic Matcha
- 2 ounces hot water
- 1 to 2 teaspoons brown sugar syrup (1 part brown sugar dissolved in 1 part warm water)
- 6 ounces cold oat milk
- Ice
Whisk matcha with hot water until smooth. Fill a glass with ice, add brown sugar syrup and oat milk, and stir. Pour matcha over the top.
Coconut iced matcha latte
Naturally sweet, dairy-free, and the most dessert-adjacent recipe on this list.
- 1 teaspoon Vanilla Matcha
- 2 ounces hot water
- 4 ounces full-fat coconut milk
- 2 ounces cold water or ice melt
- Ice
Whisk Vanilla Matcha with hot water until smooth. Fill a glass with ice. Add coconut milk and water. Pour matcha over the top, stir gently.
How to make any iced matcha latte taste better
Three rules cover almost every common mistake:
- Always whisk matcha with hot water first, then add cold milk and ice. Cold milk does not dissolve dry matcha. You will get clumps every time.
- Use water at 160 to 175 degrees Fahrenheit, not boiling. Boiling water makes matcha bitter, no exceptions.
- Sift matcha before whisking. Ten seconds of sifting eliminates clumps and gives you a noticeably smoother drink.
The right ratio for any iced matcha latte
The ratio that produces the most balanced iced matcha latte is:
- 1 teaspoon matcha powder (about 2 grams)
- 2 ounces hot water for whisking
- 6 to 8 ounces cold milk
- Ice to fill the glass
If you find the matcha flavor too strong, increase milk to 10 ounces. If too mild, use 1.5 teaspoons of matcha but keep the water at 2 ounces, the goal is concentrated matcha that gets diluted by milk and ice in the glass.
Best milk for an iced matcha latte
Each milk produces a different drink. Here is what to expect:
- Oat milk: The most popular choice. Creamy, neutral, slightly sweet. Pairs with every matcha flavor.
- Whole dairy milk: Richest and most café-like. Excellent for traditional matcha lattes.
- Almond milk: Light and clean, less creamy. Best with flavored matcha.
- Coconut milk: Adds tropical sweetness and lush texture. Best with Vanilla or Original Matcha.
- Soy milk: The traditional pairing in Japanese cafés. Creamy and slightly nutty.
Frequently asked questions
How do you make a good iced matcha latte at home?
Whisk one teaspoon of ceremonial-grade matcha with two ounces of hot water (160 to 175 degrees Fahrenheit) until smooth. Fill a glass with ice and six to eight ounces of cold milk. Pour the matcha over the top and stir. The key is dissolving matcha in hot water first, never pouring cold milk directly onto dry powder.
What ratio of matcha to milk is best?
One teaspoon of matcha to two ounces of hot water for whisking, then six to eight ounces of cold milk and ice. Adjust milk up or down to taste, but keep the water at two ounces so the matcha stays concentrated.
What kind of milk is best for an iced matcha latte?
Oat milk is the most popular choice for iced matcha lattes because it is creamy, neutral, and slightly sweet, complementing matcha without overpowering it. Whole dairy milk produces the richest, most café-style drink, while almond milk is the lightest option.
Why does my iced matcha latte taste bitter?
The most common cause is water that is too hot. Use water at 160 to 175 degrees Fahrenheit instead of boiling. Other causes include using too much matcha relative to milk, or using culinary-grade matcha instead of ceremonial-grade.
How do I make my iced matcha latte not clumpy?
Always sift the matcha through a fine mesh strainer before whisking, and always whisk matcha with hot water before adding cold milk. Cold milk does not dissolve dry matcha powder, which is the main cause of clumps.
Can I use Chamberlain Coffee Vanilla Matcha for iced lattes?
Yes, Vanilla Matcha is one of the best Chamberlain Coffee options for iced lattes because it is pre-sweetened with natural vanilla, so you do not need additional sweetener for a balanced drink.
Ready to make these recipes? Shop the full matcha lineup at chamberlaincoffee.com/collections/matcha.
