🍵 Iced matcha latte
An iced matcha latte is powdered green tea whisked into a smooth paste, then poured over ice and cold milk with a little sugar. It is bright green, cool and creamy, with a grassy, slightly bitter tea flavour balanced by the milk. It is served in a clear glass so the green layer can be seen before stirring.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 g matcha powder (1 tsp)
- 40 ml hot water (about 80 °C)
- 200 ml cold milk
- 1–2 tsp sugar
- 1 cup ice cubes
Method
- Sift the matcha into a bowl, add the hot water and whisk until smooth and frothy.
- Stir in the sugar until dissolved.
- Fill a glass with ice and pour in the cold milk.
- Pour the matcha over the milk and stir before drinking.
How to make it lighter
- Use 1 tsp of sugar or none — good matcha tastes sweet enough with milk.
- Skimmed milk keeps the same volume for fewer calories.
- Make it with more ice and less milk for a lighter, more tea-forward drink.
History
Matcha has been part of the Japanese tea ceremony for centuries, but the milky latte version is a modern café creation that became popular worldwide in the 2010s.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →