How to Make an Iced Matcha Latte with Espresso

If you’ve ever wanted the boldness of espresso with the smooth, grassy lift of matcha—without compromising either—this iced matcha latte might be your next go-to. It’s not a typical latte, nor is it just a cold matcha drink. It’s a thoughtfully layered combination that brings out the best of both worlds: creamy texture, herbal aroma, and coffee richness, all served cold.

To make an iced matcha latte the right way, you’ll need 60ml of espresso, 2 grams of matcha powder, 200ml whole milk, 50ml hot water, 45ml simple syrup (or fruit sugar syrup), ice, and optional cold milk foam. That’s the exact formula used here for balance and flavor clarity.

What Is an Iced Matcha Latte?

An iced matcha latte blends the structure of a classic iced latte with the earthy freshness of matcha. Instead of using just espresso or just matcha, this version combines both—espresso for deep roasted notes, and matcha for a bright, vegetal contrast. It’s served over ice with milk and often sweetened lightly to tie the two flavors together.

What You’ll Need to Make It

• 1 long bar spoon
• 60ml espresso
• 200ml whole milk
• 50ml hot water
• 2g matcha powder
• 45ml fruit sugar syrup (or “”)
• Ice cubes (to fill cup ¾)
• Cold milk foam (optional, for topping)

Step-by-Step: How to Make an Iced Matcha Latte

This drink is built in layers, starting with a chilled matcha-milk base, then espresso, and finally optional foam. Here’s how it’s done:

1. Make the Matcha-Milk Base
In a shaker or mixing container (referred to in the original as a “”), add 2g of matcha powder. Pour in 50ml of hot water—not boiling—and stir thoroughly until no clumps remain and the matcha is fully dissolved. Add about 80% full of ice cubes to chill the mixture quickly. Then pour in 45ml of fruit sugar syrup and 200ml of whole milk. Stir well until evenly mixed. Let it cool in the shaker until ready to assemble.

2. Assemble the Drink in Layers
Pour the chilled matcha-milk mixture into your serving glass, filling it about one third of the way. Slowly pour 60ml of espresso over the back of a spoon or directly down the inner wall of the glass to create a visible layer over the matcha base. This stacking gives the drink visual appeal and texture contrast.

3. Finish with Milk Foam and Garnish
Top with a small amount of cold milk foam if desired, and sprinkle a pinch of extra matcha powder on top for garnish. This adds aroma and a final visual touch. Serve immediately with a straw or spoon for stirring.

Why This Combo Works

The key to this drink’s success is balancing the boldness of espresso with the smooth bitterness and umami of matcha. The milk softens both, while the ice keeps it refreshing. The syrup balances sweetness against the inherent bitterness of both espresso and matcha. Using high-quality matcha and freshly pulled espresso makes a noticeable difference in clarity and depth.

Frequently Asked Questions

Can I use a different type of sugar instead of fruit sugar?

Yes, you can substitute the 45ml of fruit sugar (“”) with another liquid sweetener like simple syrup, maple syrup, or regular cane syrup. The important part is keeping the volume around 45ml to maintain the balance of sweetness against the bitterness of the matcha and espresso. Avoid granulated sugar as it won’t dissolve well in a cold drink.

Do I have to layer the espresso, or can I mix it all together?

No, you don’t have to layer it—the layers are optional for visual effect and texture. If you prefer a uniform drink, you can pour the espresso directly into the shaker with the other ingredients and mix everything together before pouring over ice. Layering simply enhances presentation and mouthfeel.

What kind of milk is best for this iced matcha latte?

The recipe calls for 200ml of whole milk, which provides a rich, creamy texture. However, you can use any milk you prefer—skim, oat, almond, soy, or dairy alternatives work, though they’ll change the mouthfeel and flavor slightly. Whole milk is recommended for the closest match to the original texture.

Can I make the matcha base ahead of time?

You can prepare the matcha-milk mixture ahead and keep it chilled in the refrigerator for a few hours, but for the best flavor and texture, it’s ideal to consume it shortly after preparation. Prolonged storage may cause separation or dilution of flavor, especially once ice begins to melt into the mix.

What’s the role of the syrup in this recipe?

The 45ml of fruit sugar syrup (or “”) balances the inherent bitterness of both the matcha and the espresso. Without it, the drink may taste overly astringent or sharp. You can adjust the amount to your taste, but the specified quantity is designed to complement all elements without making the drink too sweet.

Recommended FrontStreet Beans for Iced Espresso Drinks

For an iced matcha latte that highlights quality espresso, try FrontStreet Coffee’s Classic Blend—it’s designed for smooth crema and rich body, perfect for iced applications. Its well-rounded profile supports the herbal notes of matcha without clashing. Alternatively, their Strawberry Candy Espresso offers bright fruitiness that can play nicely off the grassiness of matcha, adding a sweet contrast. Both are excellent choices when pulling espresso for cold drinks. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.