This Starbucks Iced Matcha Latte is creamy, lightly sweet, and surprisingly easy to make at home. All you need is matcha powder, milk, a little sweetener, and ice - and it's ready in about 3 minutes.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
I tested different amounts of matcha and sweetener to get the balance just right. The trick is using enough matcha that its earthy flavor doesn't get lost in the milk, then adding just enough sweetness to smooth out its natural bitterness.
And at about 3 minutes from start to finish, it's a whole lot easier on the wallet than making a Starbucks run every morning.
Recipe at a Glance
- Makes: 1 drink
- Ready in: 3 minutes
- Best milk options: Dairy, oat, almond, or coconut milk
- Skill level: Easy
Jump to:
Why This Recipe Works
One teaspoon of matcha gives this latte plenty of earthy green tea flavor without becoming overly bitter, while a tablespoon of simple syrup adds just enough sweetness to balance it.
The real trick is whisking the matcha with warm water before adding it to the cold milk. I tried adding matcha directly to cold milk, but it left behind stubborn little clumps. Sifting it first, then whisking it with warm water, gives you a much smoother latte.
If you like creamy copycat drinks, my pumpkin cream cold foam cold brew uses the same layered approach and is another easy one to make at home.
Ingredients You'll Need to Make an Iced Matcha Latte
- Matcha powder. This finely ground green tea powder is the star of the drink. Culinary grade matcha works great for lattes and is less expensive than ceremonial grade matcha. It should be a vibrant green color. Dull or yellowish matcha tends to taste more bitter.
- Warm water. Use water around 165°F, not boiling. Water that's too hot can make matcha taste more bitter.
- Milk. Whole milk gives you the creamiest latte, but oat, almond, and refrigerated coconut milk all work well too. See my notes below to choose the best one for you.
- Sweetener. Simple syrup gives you the most neutral sweetness, but honey, maple syrup, or agave also work. I use 1 tablespoon, but adjust to taste. If using honey, whisk it into the warm matcha so it dissolves completely.
- Ice. Use plenty of it. The drink dilutes a little as the ice melts, which is part of how it comes together.
This homemade version isn't meant to duplicate Starbucks' ingredient list exactly; it's designed to give you a similar creamy, lightly sweet matcha latte using simple ingredients at home.
Best Milk for an Iced Matcha Latte
I tested this copycat Starbucks recipe with several types of milk, and they all work - the best one really comes down to how creamy you like your matcha.
- Whole milk: Richest and creamiest.
- Oat milk: Creamy with a slight natural sweetness.
- Almond milk: Lighter with a subtle nutty flavor.
- Coconut milk: Use refrigerated coconut milk beverage for a lighter dairy-free option.
- Soy milk: Creamy with a fairly neutral flavor and another good dairy-free option.
How to Make a Starbucks Iced Matcha Latte at Home
Sift the matcha. Place a small fine-mesh sifter over a bowl and sift in 1 teaspoon of matcha powder. This helps prevent clumps in the finished latte.
Add warm water. Pour ¼ cup of warm water (around 165°F) into the bowl with the sifted matcha.
Whisk. Use a bamboo matcha whisk and move it in a quick back-and-forth "M" or "W" shape. Keep going for 20-30 seconds until small bubbles form on the surface and the matcha looks smooth. No bamboo whisk? A small regular whisk or a milk frother works too.
Fill your glass. Add 1 cup of ice cubes to a tall glass. Pour in 1 cup of your milk of choice and add 1 tablespoon of simple syrup (or your chosen sweetener) directly into the milk. If using honey, whisk it into the warm matcha mixture before filling your glass so it dissolves completely.
Pour and stir. Pour the prepared matcha over the milk and ice. Stir gently to combine. Serve immediately.
Jeri's Tips
- Use a tall glass. With 1 cup each of ice and milk plus the matcha mixture, you'll need a glass that holds 16 to 20 ounces.
- Sift even if your matcha looks smooth. Matcha naturally forms tiny clumps in the package, and they're much harder to break apart once you add liquid.
- Don't add matcha directly to cold milk. I tested it this way, and even with vigorous stirring, little clumps remained.
- A milk frother is the fastest option. If you don't own a bamboo whisk, a handheld frother gets the matcha smooth in seconds.
Variations
- Strawberry Matcha Latte: Add strawberry syrup or puree to the bottom of the glass before adding the milk.
- Vanilla Matcha Latte: Use vanilla syrup in place of simple syrup.
- Lavender Cream Matcha: Top with lavender cold foam.
Storage
This iced matcha latte is best enjoyed immediately. You can whisk the matcha and water together up to 24 hours ahead and refrigerate it in a covered jar. Simple syrup will keep in the fridge in a mason jar for up to 2 weeks.
FAQs
I recommend a good-quality culinary-grade matcha for lattes. It's less expensive than ceremonial-grade matcha and its stronger flavor holds up well once milk and sweetener are added. Look for matcha that's a vibrant green rather than dull or yellowish.
Your water may have been too hot, or your matcha may be old or lower quality. Use fresh, vibrant green matcha and water around 165°F. A little sweetener also helps balance its natural earthy, slightly bitter flavor.
Yes. A small regular whisk or a handheld milk frother both work well. The frother is especially fast and gets you a nice foam on top.
Yes. Skip the ice, warm your milk, and pour the whisked matcha into the warm milk instead. You'll have a creamy hot green tea latte using the same simple ingredients.
Matcha is naturally gluten-free. To make this latte vegan, use oat, almond, soy, or coconut milk and simple syrup, maple syrup, or agave.
Printable Recipe
Starbucks Iced Matcha Latte (Copycat Recipe)
Ingredients
- 1 teaspoon matcha powder (good-quality culinary-grade)
- ¼ cup hot water (around 165°F)
- 1 cup milk of choice (dairy, oat, almond, or coconut)
- 1 tablespoon simple syrup (store-bought or homemade)
- 1 cup ice cubes
Homemade Simple Syrup (Optional - Makes Extra)
- 2 tablespoons granulated sugar
- 2 tablespoons hot water
Instructions
- Make the simple syrup (if using). Combine 2 tablespoons sugar and 2 tablespoons hot water in a small jar. Stir or shake until completely dissolved. Set aside to cool. Measure 1 tablespoon for the latte and refrigerate the remaining syrup.
- Sift the matcha. Place a fine-mesh sifter over a small bowl and sift in 1 teaspoon of matcha powder.
- Add the water. Pour ¼ cup of hot water (around 165°F) over the matcha.
- Whisk. Using a bamboo matcha whisk, whisk quickly in an "M" or "W" motion for 20 to 30 seconds, until smooth and small bubbles form on the surface. You can also use a small whisk or handheld milk frother.
- Fill the glass. Add 1 cup of ice to a tall glass, then pour in 1 cup of milk and 1 tablespoon of simple syrup.
- Add the matcha. Pour the whisked matcha over the milk and ice. Stir to combine and serve immediately.
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- Matcha: I recommend good-quality culinary-grade matcha for lattes. Look for a vibrant green color; dull or yellowish matcha tends to taste more bitter.
- Water temperature: Use hot water around 165°F. Water that's too hot can make the matcha taste more bitter.
- Sweetener: I use 1 tablespoon of simple syrup. For a sweeter latte, add more to taste. Honey, maple syrup, or agave can also be used. If using honey, whisk it into the warm matcha so it dissolves completely.
- Milk: Whole milk gives you the creamiest latte, but oat, almond, and refrigerated coconut milk beverages also work well.
- No bamboo whisk? Use a small regular whisk or handheld milk frother.
- Make ahead: The whisked matcha and water can be refrigerated in a covered jar for up to 24 hours. Simple syrup will keep in the refrigerator for up to 2 weeks.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Comments
No Comments