Making the Perfect Iced Matcha Latte: 3 Variations

Reading time: ±7 minutes | Last updated: April 2026

An iced matcha latte is a cold-prepared drink made from ceremonial matcha, cold milk, and ice, which is rapidly growing in popularity as a healthy alternative to iced coffee. A well-made iced matcha latte is creamy, refreshing, and looks beautiful due to the signature green color effect over the white milk. In this article, you will learn how to make three variations that taste better than what you get at most cafes, for a fraction of the price.

The iced matcha latte is currently the most popular cold matcha drink in the Netherlands, and for good reason. It combines the health benefits of matcha (antioxidants, L-theanine, stable energy) with the refreshing feel of a cold summer drink. And it is surprisingly easy to make at home.

Why your homemade iced matcha latte is better than at a cafe

Quick answer: At home, you determine the quality of the matcha, the amount of sugar (preferably none), and the type of milk yourself. Moreover, a homemade iced matcha latte costs about €1.00 to €1.50 per glass, versus €5.50 to €6.50 in a cafe.

Most cafes and chains use culinary grade matcha or even matcha mixes with added sugar and coloring. The result: a sweet, artificially green drink that has little to do with real matcha. The well-known green latte at large coffee chains contains an average of 30 to 40 grams of sugar per serving, comparable to a can of soda.

At home, you use ceremonial grade matcha without additives, unsweetened milk of your choice, and you decide whether you want a little sweetener. The difference in taste is enormous: real ceremonial matcha tastes umami-rich, creamy, and naturally subtly sweet, without added sugar.

The cost savings are also significant. A serving of ceremonial matcha (2 grams) costs about €1.00 to €1.50 at Unmatched Matcha. Add €0.30 for milk and a few ice cubes, and you are at approximately €1.30 to €1.80 per glass. In a cafe, you pay €5.50 to €6.50 for the same drink, often with lower quality matcha.

The secret to a perfect iced matcha latte

Quick answer: The trick is to first dissolve the matcha in a little warm water (the "matcha shot") before adding it to the cold milk and ice. This prevents lumps and creates the beautiful layered effect.

The biggest problem people encounter with iced matcha is clumping. Matcha powder does not dissolve well in cold liquids. If you put the powder directly into cold milk, you get a lumpy, uneven drink.

The solution is simple: first make a matcha shot. This is a small amount of matcha dissolved in 30 to 40 ml of warm water (70 to 80 °C), whisked into a smooth paste. You then pour this shot over the cold milk and ice. Because the matcha is already completely dissolved in the warm water, it mixes seamlessly with the cold ingredients.

The second secret is the order: ice first, then milk, then the matcha shot slowly on top. This is how you get the signature layered effect (white at the bottom, green on top) that you know from Instagram. Stir everything together before drinking.

3 iced matcha latte variations

Quick answer: We are sharing three variations: the classic one with oat milk, a tropical one with coconut milk and vanilla, and a fruity one with strawberries. Each recipe is ready in less than 5 minutes.

Variation 1: Classic iced matcha latte

⏱ Preparation time: 3 minutes

What you need:

• 2 grams of ceremonial matcha (about 1 teaspoon)

• 30 to 40 ml warm water (70 to 80 °C)

• 200 ml cold oat milk (unsweetened)

• A handful of ice cubes

How to make it:

1. Sift the matcha into a small bowl or shot glass to prevent lumps.

2. Add the warm water and whisk with a chasen (bamboo whisk), milk frother, or small whisk until you have a smooth, foamy paste (the matcha shot).

3. Fill a tall glass with ice cubes (fill the glass to about two-thirds).

4. Pour the cold oat milk over the ice.

5. Slowly pour the matcha shot over the milk. You will see the green layer appear on top of the white milk.

6. Stir everything together before drinking. Enjoy.

Pro tip: Oat milk is the most popular choice for iced matcha lattes in the Netherlands. Its natural sweetness and creamy texture complement the umami of matcha perfectly. Always choose the unsweetened version.

Variation 2: Tropical iced matcha latte with coconut milk

⏱ Preparation time: 3 minutes

What you need:

• 2 grams of ceremonial matcha

• 30 ml warm water (70 to 80 °C)

• 150 ml cold coconut milk (from a carton, not canned)

• 50 ml coconut water

• 3 to 4 ice cubes

• Optional: dash of vanilla extract

How to make it:

1. Make the matcha shot: sift the matcha, add warm water, and whisk until smooth.

2. Mix the coconut milk and coconut water in a tall glass. Optionally add a drop of vanilla extract.

3. Add the ice cubes.

4. Slowly pour the matcha shot on top.

5. Stir and enjoy the tropical twist.

Pro tip: Coconut milk from a carton (not the thick version from a can) provides the best texture. The combination of coconut and matcha is reminiscent of an Asian iced tea drink. Surprisingly good on a hot summer day.

Variation 3: Iced strawberry matcha latte

⏱ Preparation time: 5 minutes

What you need:

• 2 grams of ceremonial matcha

• 30 ml warm water (70 to 80 °C)

• 200 ml cold oat milk or almond milk

• 4 to 5 fresh strawberries (or 2 tablespoons of strawberry puree)

• A handful of ice cubes

• Optional: half a teaspoon of agave syrup

How to make it:

1. Blend the strawberries (or puree) with a small splash of milk into a smooth sauce.

2. Pour the strawberry mix into a tall glass. This will be the bottom layer.

3. Add the ice cubes.

4. Slowly pour the cold milk over the ice and strawberries.

5. Make the matcha shot (sift, warm water, whisk) and pour this as the final layer on top.

6. The result: three layers (pink, white, green). Stir everything together before drinking.

Pro tip: This is the most visually impressive recipe and the favorite for Instagram and TikTok. Use fresh strawberries when in season (May to August in the Netherlands). Out of season, frozen berries or a sugar-free puree work well too.

Which variation suits you?

Which milk is best for an iced matcha latte?

Quick answer: Oat milk is the most popular and versatile choice. Coconut milk provides a tropical character, almond milk is the lightest, and whole milk is the creamiest.

The choice of milk significantly affects the taste, texture, and calories of your iced matcha latte. Here is an overview:

Oat milk (unsweetened): the number one choice in Dutch matcha cafes. Creamy, naturally slightly sweet, and neutral enough to let the matcha flavor shine. Barista editions froth the best. Approx. 40 kcal per 200 ml.

Coconut milk (from a carton): provides a tropical taste and silky-smooth texture. Slightly sweeter than oat milk. Goes particularly well with the tropical variation. Approx. 30 to 45 kcal per 200 ml.

Almond milk (unsweetened): the lightest of them all, watery but with a subtle nutty flavor. Ideal if you want to keep calories low. Approx. 15 to 25 kcal per 200 ml.

Whole milk: the creamiest and most traditional. Gives the thickest texture but overwhelms the subtle matcha flavor more quickly. Approx. 120 kcal per 200 ml. Less common in the matcha scene but definitely delicious.

Soy milk: a good middle ground with a neutral taste and sufficient body. Can sometimes curdle upon contact with the warm matcha shot. Tip: use barista-edition soy milk to prevent this.

5 mistakes that ruin your iced matcha latte

Quick answer: The most common mistakes: not dissolving the matcha in warm water first, using too little ice, using sweetened milk, not sifting the matcha, and using culinary grade matcha.

Mistake 1: adding matcha directly to cold milk. This is the number one mistake. Matcha does not dissolve in cold liquid. Always dissolve it first in 30 to 40 ml of warm water.

Mistake 2: too little ice. Ice not only cools your drink, but it also slows down the melting of the layers. Fill your glass at least two-thirds with ice. The more ice, the longer the layered effect remains.

Mistake 3: using sweetened milk. Many plant-based milk varieties contain added sugars. They mask the taste of your matcha and add unnecessary calories. Always choose the unsweetened variety.

Mistake 4: not sifting the matcha. Even with warm water, you get lumps if you don't sift. It takes 10 seconds and makes the difference between a smooth and a gritty drink.

Mistake 5: using culinary grade matcha. In an iced latte, you taste the bitterness of low-quality matcha extra strongly because the cold effect mutes the subtler flavors. Use ceremonial matcha for the best result. Read more about the difference between ceremonial and culinary matcha.

Bonus: matcha ice cubes (the ultimate hack)

Quick answer: Make ice cubes from matcha + water. As they melt, your drink gets stronger instead of weaker. Perfect solution for summer days.

A common complaint with iced drinks: as the ice melts, your drink becomes increasingly watery and weak. The solution is simple and brilliant: matcha ice cubes.

Mix 2 grams of matcha with 200 ml of water, pour it into an ice cube tray, and freeze it. Use these green ice cubes instead of regular ice cubes. The result: as they melt, your iced matcha latte gets stronger instead of weaker. Your drink becomes greener and more intense as you drink.

Make a batch on Sunday and you will have matcha ice cubes ready for the whole week.

Frequently asked questions about iced matcha lattes

How do you make an iced matcha latte at home?

Sift 2 grams of ceremonial matcha into a bowl, add 30 to 40 ml of warm water (70 to 80 °C), and whisk until smooth. Fill a tall glass with ice, pour in cold milk (oat milk works best), and slowly pour the matcha shot on top. Stir together before drinking.

Which milk is best for an iced matcha latte?

Oat milk (unsweetened) is the most popular and versatile choice. The natural sweetness and creamy texture pair perfectly with matcha. Coconut milk gives a tropical character. Almond milk is the lowest in calories. Always choose an unsweetened variety.

How do you prevent lumps in cold matcha?

The key is to always dissolve the matcha in a little warm water first before adding it to cold ingredients. Sift the matcha first to remove large lumps, and then whisk it with a chasen or milk frother into a smooth paste.

How many calories does an iced matcha latte have?

That depends on the milk. An iced matcha latte with unsweetened oat milk contains about 60 to 80 calories. With almond milk, you are around 20 to 30 calories. With whole milk, about 125 to 140 calories. Pure matcha itself contains only 2 to 5 calories.

What is the difference between an iced matcha latte and cold matcha?

An iced matcha latte contains milk, ice, and matcha. Cold matcha (also called cold brew matcha) is simply matcha dissolved in cold water, without milk. The latte is creamier and milder in taste. Pure cold matcha is more intense and lower in calories.

The drink of the summer

There are few drinks that look as good and taste as good as an iced matcha latte. That bright green layer above the cold white milk, the first sip that is refreshing and creamy at the same time, the gentle energy boost that continues an hour later. It is the perfect summer drink.

And the best part: you can make it at home in less than 3 minutes, with better matcha than the cafe, for a quarter of the price. Experiment with the three variations, discover which milk suits you best, and make it a daily ritual.

Start with ceremonial matcha from Unmatched Matcha from Kagoshima for the best flavor in your iced latte. Looking for more recipes? Check out 5 matcha recipes that you make in 5 minutes.