I just perfected a Matcha Latte Concentrate trick that tastes way better than the chain and will make you stop paying for iced matcha.
I’m obsessed with this iced matcha latte because it actually tastes like the good stuff, not some watered-down cafe copy. I love the bright grassy smack of ceremonial matcha powder and creamy milk of choice tangled together over ice.
It punches through mornings better than coffee does for me. And I nerd out on Matcha Latte Concentrate hacks and How To Make Homemade Matcha tips, because yes, the details matter when you want that vivid green, slightly grassy sweetness.
It’s chill, bold, and way more satisfying than waiting in line. Worth every messy green sip, trust me.
no regrets seriously.
Ingredients
- Basically, grassy caffeine kick and creamy texture when whisked, kind of zen in a glass.
- Hot water wakes the powder up, makes it smooth and clump free, quick ritual.
- Your milk choice decides creaminess and calories; oat’s sweet, whole milk’s richer.
- Plus syrup adds sweetness and that chain-style vanilla note, makes it sippable.
- Ice chills and waters it down a bit, gives that iced coffee feel.
Ingredient Quantities
- 2 teaspoons ceremonial or culinary grade matcha powder (about 4 grams)
- 2 ounces hot water, just under boiling (about 60 ml)
- 1 cup milk of choice, cold (whole milk, 2%, oat, almond, etc., about 240 ml)
- 1 to 2 tablespoons simple syrup or vanilla syrup, to taste (15 to 30 ml)
- Ice cubes, enough to fill a 16 ounce glass
How to Make this
1. Sift 2 teaspoons matcha into a small bowl to break up any clumps, or at least tap the spoon against the bowl if you dont have a sieve.
2. Pour about 2 ounces hot water (just under boiling, roughly 60 ml) over the matcha.
3. Whisk briskly in a zigzag motion until the powder is fully dissolved and a light froth forms on top. If you dont have a bamboo whisk, a small regular whisk or a milk frother works fine.
4. Taste the matcha concentrate and stir in 1 to 2 tablespoons simple syrup or vanilla syrup (15 to 30 ml), depending on how sweet you like it.
5. Fill a 16 ounce glass with ice cubes, leaving a little room at the top.
6. Pour 1 cup cold milk of your choice (about 240 ml) over the ice.
7. Pour the sweetened matcha concentrate over the milk; let it layer for a pretty ombre look or give it a quick stir to combine.
8. Stir to your preferred strength, add more syrup if needed, and enjoy right away. For a chilled shake-up, combine matcha, syrup and milk in a jar, seal it and shake until frothy.
Equipment Needed
1. Fine mesh sieve or small strainer (or just a bowl to tap the spoon against)
2. Teaspoon for measuring the matcha
3. Small whisk, bamboo whisk, or milk frother
4. Small heatproof bowl for making the matcha concentrate
5. Measuring cup (for the 1 cup milk)
6. 16 ounce glass or tall serving glass
7. Ice tray or ice scoop
8. Jar with a tight lid for shaking, if you want the chilled shake-up version
FAQ
Starbucks Iced Matcha Latte Copycat Recipe Substitutions and Variations
- Matcha powder
- Sencha or gyokuro powder, if you want a greener, slightly less bitter flavor
- Blended culinary matcha, for baking grade but still strong enough in lattes
- Green tea powder mix, diluted version from smoothie mixes when ceremonial not available
- Hot water (just under boiling)
- Warm milk instead of water, to make it creamier and skip the whisk step
- Room temp water, if you plan to shake the matcha well in a bottle to dissolve it
- Steamed water from an espresso machine, for a hotter, more dissolved paste
- Milk of choice
- Oat milk for a naturally sweet, creamy finish that foams nicely
- Almond milk if you want a lighter, nuttier flavor and fewer calories
- Half and half or evaporated milk for a ultra rich, decadent latte
- Simple syrup or vanilla syrup
- Honey syrup made by warming equal parts honey and water, for floral sweetness
- Agave or maple syrup, for plant based sweetness with a different flavor note
- Flavored syrup like caramel or hazelnut, if you want a sweeter, dessert style drink
Pro Tips
– Use a fine sieve or tap the spoon, seriously. Clumps ruin the texture, and if you only have a fork or spoon, stir and break them up well. Tiny clumps float like dust and make it gritty, so take that extra 10 seconds.
– If your tap water tastes weird, use filtered or bottled for the hot water. Matcha is super picky about water temp and flavor. Keep the water just under boiling or the matcha will taste bitter, but if its too cool it wont dissolve properly.
– For a creamier, richer drink chill your milk first and pour it over ice, then let the matcha sit a second on top before stirring for that ombre look. If you want it frothier, shake the matcha, syrup and a splash of milk in a jar for 10 to 15 seconds.
– Adjust sweetness in small steps. Start with less syrup than you think, stir and taste, then add. Different milks and matcha grades change how sweet it feels, so add more slowly instead of dumping it in.
Starbucks Iced Matcha Latte Copycat Recipe
I just perfected a Matcha Latte Concentrate trick that tastes way better than the chain and will make you stop paying for iced matcha.
1
servings
240
kcal
Equipment: 1. Fine mesh sieve or small strainer (or just a bowl to tap the spoon against)
2. Teaspoon for measuring the matcha
3. Small whisk, bamboo whisk, or milk frother
4. Small heatproof bowl for making the matcha concentrate
5. Measuring cup (for the 1 cup milk)
6. 16 ounce glass or tall serving glass
7. Ice tray or ice scoop
8. Jar with a tight lid for shaking, if you want the chilled shake-up version
Ingredients
2 teaspoons ceremonial or culinary grade matcha powder (about 4 grams)
2 ounces hot water, just under boiling (about 60 ml)
1 cup milk of choice, cold (whole milk, 2%, oat, almond, etc., about 240 ml)
1 to 2 tablespoons simple syrup or vanilla syrup, to taste (15 to 30 ml)
Ice cubes, enough to fill a 16 ounce glass
Directions
- Sift 2 teaspoons matcha into a small bowl to break up any clumps, or at least tap the spoon against the bowl if you dont have a sieve.
- Pour about 2 ounces hot water (just under boiling, roughly 60 ml) over the matcha.
- Whisk briskly in a zigzag motion until the powder is fully dissolved and a light froth forms on top. If you dont have a bamboo whisk, a small regular whisk or a milk frother works fine.
- Taste the matcha concentrate and stir in 1 to 2 tablespoons simple syrup or vanilla syrup (15 to 30 ml), depending on how sweet you like it.
- Fill a 16 ounce glass with ice cubes, leaving a little room at the top.
- Pour 1 cup cold milk of your choice (about 240 ml) over the ice.
- Pour the sweetened matcha concentrate over the milk; let it layer for a pretty ombre look or give it a quick stir to combine.
- Stir to your preferred strength, add more syrup if needed, and enjoy right away. For a chilled shake-up, combine matcha, syrup and milk in a jar, seal it and shake until frothy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 320g
- Total number of serves: 1
- Calories: 240kcal
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0.1g
- Polyunsaturated: 0.3g
- Monounsaturated: 2.5g
- Cholesterol: 24mg
- Sodium: 120mg
- Potassium: 400mg
- Carbohydrates: 33g
- Fiber: 0.5g
- Sugar: 32g
- Protein: 9g
- Vitamin A: 500IU
- Vitamin C: 0mg
- Calcium: 300mg
- Iron: 0.7mg
