This creamy Iced Matcha Latte is lightly sweetened and flavored with a touch of vanilla. This homemade latte is just as delicious as the version from a coffee shop. You only need four basic ingredients and it’s ready in minutes!
This is my favorite way to enjoy matcha. Not only is this latte delicious but it is so good for you. Matcha green tea is energizing, anti-inflammatory, and high in antioxidants. Let’s make an Iced Matcha Latte!
Ingredients:
- Milk (plant based or dairy milk): This is the base of the latte. My favorite milk for this recipe is unsweetened vanilla almond milk. But you can make it with oat milk, coconut milk, rice milk, regular milk, and more. If you choose a sweetened milk you might want to reduce or omit the added sugar (honey/maple syrup).
- Matcha: Choose your favorite brand of matcha green tea powder. Make sure you check the ingredients, as some can included hidden sugars. Matcha Love is my favorite brand.
- Honey or Maple Syrup: Choose the sweetener of your choice to sweeten this latte. Use as much or as little as you’d like. Start with a small amount, taste it, and adjust until you get it as sweet as you’d like it.
- Vanilla Extract: This special ingredient is what sets this recipe apart from others. Just a drop or two adds a well-rounded vanilla flavor to the latte.
Recipe tips:
- My #1 tip for preparing matcha is to ensure the matcha powder is completely dissolved in the beverage. I use a blender to mix up this latte which ensures it always has a smooth consistency with no lumps.
- Since this recipe does require a blender, I often double or triple it and store the leftovers in the fridge for up to 3 days. All you have to do is give it a quick shake and pour it over ice when you’re ready. No need to wash the blender every single day.
- If you’d like to turn this latte into a smoothie, add ½ a frozen banana, a handful of ice and 1-2 scoops of protein powder before blending. You can even sneak in a handful of spinach, too.
Serving and storage
Serve this iced latte in a large glass filled with ice. Leftovers can be stored in the refrigerator for up to 3 days.
SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM
Recipe
Iced Matcha Green Tea Latte
This creamy Iced Matcha Latte is lightly sweetened and flavored with a touch of vanilla.
Print
Pin
Save
Servings: 1 serving
Calories: 129kcal
Ingredients
- 12 ounces unsweetened vanilla almond milk, or another milk of your choice
- 1 ½ teaspoons matcha green tea powder
- 2-3 teaspoons honey, pure maple syrup, or other sweetener
- splash pure vanilla extract
Instructions
- Place all ingredients in a blender and blend on medium-high speed until the matcha powder is dissolved, about 30 seconds. Taste, and add more sweetener if desired. Pour over ice.
Notes
*If you’re using a sweetened plant based milk you can likely reduce or eliminate the added sweetener.
Double or triple this recipe and store it in the refrigerator for up to three days.
If you’re new to drinking matcha you might want to reduce the matcha powder slightly and/or increase the sweetener. The flavor can be a bit overpowering if you’re not used to it.
Feel free to add a scoop of vanilla protein powder and crushed ice to turn this into a matcha protein smoothie.
Nutrition
Calories: 129kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 443mg | Potassium: 11mg | Fiber: 1g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 409mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Denay DeGuzman
This Iced Matcha Green Tea Latte looks so darn good! Today was a hot one, and I have been craving a delicious iced beverage but didn’t have the chance to stop by Starbucks. But now that I have your scrumptious recipe I’ll be putting my Vitamix blender to work! Thank you so much for sharing this recipe along with gorgeous photos. 🙂
Celebrating Sweets
Enjoy, Denay!
Brittany Giles
Matcha is all the craze and I am just scared to try it! Your pics make it look amazing!
Celebrating Sweets
Ha! Don’t be afraid, it’s really good. You just have to play around with it to get it to taste exactly how you like it. 🙂
Chantal
I just love the taste of matcha! I am now dying to give it a try in my morning smoothies.
Celebrating Sweets
It’s SO good! Thanks for stopping by!
Ashley
This looks delicious! My sister LOVES matcha, and I could definitely see her making this! Sending her the link!
xo Ashley
Celebrating Sweets
Thanks, Ashley!
Ruthie
I have had matcha lattes before at Peets coffee, never iced. This looks incredible!!
Celebrating Sweets
I prefer it iced instead of hot. You’ll have to give it a try. 🙂
Alicia
I love iced matcha lattes and am going to make it at home. I just ordered the matcha and a milk frother- it doesn’t sound like you need it for the iced lattes, though? Will it taste the same in the blender? Also, I wondered if you always drink almond milk or if you just prefer it with the matcha? I’ve never tried almond milk- is it sweeter?
Thanks for the great recipe!
Alicia
Celebrating Sweets
Hi, Alicia! You don’t need the frother for iced lattes, I really like the blender method because it gets the matcha completely smooth. I prefer unsweetened almond milk because it is low in calories. If you use sweetened almond milk it’s equally delicious, just sweeter. You can also use dairy milk or coconut milk. Play around with it until you get your favorite version. Enjoy!
Olivia Kaye
I absolutely LOVE matcha. I’m so glad to finally have a recipe!
Jennifer
Oh wow this looks divine! I love iced drinks the most
Celebrating Sweets
Thanks, Jennifer!
Keith @ How's it Lookin?
Sounds so good. I love green tea. Thanks a lot
Santana
Just made this, and mine didn’t turn out as green as yours!
Celebrating Sweets
The color is going to vary depending on the brand/type of matcha that you use. Some are bolder than others. The matcha that I used is labeled as “medium bodied”.
Sarah Bailey
I’m just getting into drinking matcha and I really enjoy this recipe – drinking it right now 🙂 Just wanted to say I use coconut milk (so creamy) and xylitol. I think I may try it with pumpkin extract later to give me that taste of fall.
Celebrating Sweets
Hi Sarah! Thanks for sharing your variations, they sound great! I appreciate you stopping by. Enjoy! 🙂