How to Make an Iced Matcha Latte Without Clumps
A straightforward method for a smooth, refreshing matcha drink. In the sections below, we explain the choices that make the biggest difference, with practical examples and ways to use the products in your kitchen.
Ingredients for one glass
Use approximately 2 g matcha, 40–60 ml water, 150–200 ml cold milk or a suitable plant-based alternative, and ice. Sweetener is optional. The final flavour depends on the matcha, milk and dilution from melting ice.
Make a smooth matcha concentrate
Sift the matcha into a small bowl. Add a splash of water and stir into a smooth paste before adding the remaining water. Whisk or froth until there are no visible clumps. Water around 70–80°C can help mixing; let the concentrate cool before pouring it over ice.
Build the latte
Fill a tall glass with ice and add the cold milk. Pour the matcha concentrate slowly over the top for a layered appearance, then stir before drinking. A smaller amount of ice gives a stronger-tasting drink as it melts more slowly.
Adjust sweetness and strength
Taste the unsweetened version first. Some milks have their own natural sweetness, and too much syrup can hide the tea flavour. If you want a stronger drink, use slightly less milk or a little more matcha.
Common mistakes
Too-hot water can exaggerate bitterness; too little whisking leaves clumps; and excessive ice dilution can make the latte watery. An unpleasantly flat taste may also indicate matcha that has been stored poorly or is no longer fresh.
Choose your matcha
The flavour of the finished drink is affected by the tea itself. Try the recipe with Author Carl Japanese Matcha, then adjust the ratio until it suits your taste.
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