Starbucks Iced Matcha Latte Recipe

Ingredients

• 240 ml (1 cup)milk, dairy or plant-based
• 30 ml (2 tablespoons)simple syrup
• 1½ teaspoons (7.5 ml)matcha powder
• 240 ml (1 cup)ice
• 30 ml (about 2 tablespoons)hot water

Instructions

1. 1

   Whisk the matcha

   Sift 1½ teaspoons of matcha powder into a bowl. Add a small amount of hot water, about 30 ml, and whisk until smooth and frothy.

2. 2

   Add the syrup

   Stir 30 ml of simple syrup into the matcha mixture to sweeten it and balance its earthy flavour.

3. 3

   Combine with milk

   Pour 240 ml of your preferred milk into a glass. Add the matcha and syrup mixture, then stir to combine.

4. 4

   Add the ice

   Add 240 ml of ice to the glass to chill the latte and give it a frosty consistency.

What is an iced matcha latte?

An iced matcha latte is a chilled drink made with matcha, milk and a sweetener. Matcha is finely ground green tea, closely associated with Japanese tea traditions; this version takes inspiration from the café-style drink.

Sifting and whisking the matcha with a little hot water helps it blend smoothly into the milk. Simple syrup sweetens the tea without adding undissolved sugar to the cold drink.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 8g protein, 37g carbs, 8g fat.

Most of the carbohydrates come from the simple syrup and the milk, while the milk also supplies most of the protein and fat. Matcha contributes a small amount of fibre. For a more balanced snack, enjoy the latte with fruit or toast; choosing unsweetened milk and using less syrup can also reduce the drink's sweetness.

Choosing the matcha

Fresh matcha: Choose a finely milled powder that is bright green and has been stored airtight. A fine texture makes it easier to whisk without lumps.

Measure carefully: The recipe uses 1½ teaspoons, enough to give one glass a distinct tea flavour. Matcha can vary in intensity, so follow the stated amount first and adjust next time to suit your taste.

Whisking out the lumps

Sift first: Pass the powder through a small sieve into the bowl before adding water. This breaks up compacted clumps that are harder to smooth out later.

Use a little water: Whisk the matcha with about 30 ml of hot water until it looks smooth and lightly frothy. Avoid adding the full measure of milk to the powder before it has dispersed.

Getting the texture right

Smooth mixture: The matcha and syrup should be evenly blended before you add them to the milk. If you spot dry flecks or lumps, whisk again before pouring.

Cold and creamy: Add the ice after stirring in the matcha mixture. The drink is ready once it is well chilled; stir again if the matcha begins to settle.

Sweetness and milk

Simple syrup: Its liquid form mixes readily into the matcha, and 30 ml gives the drink a noticeably sweet café-style finish. Use less if you prefer the tea's earthy flavour to stand out.

Milk choice: Dairy milk gives a familiar creamy result, while plant-based milk works too. Choose an unsweetened option if you want to keep the sweetness easier to control.

Serving the latte

Serve straight away so the ice keeps the drink cold without melting too much. A quick stir just before drinking helps keep the matcha evenly distributed.

This latte works well on its own as a cool snack or alongside a light breakfast. If serving it with food, a piece of fruit or toast can make the occasion more filling.

Recipe notes & tips

• Sift the matcha to make whisking it smooth easier.
• Use a small amount of hot water to form a smooth matcha mixture before adding milk.
• Stir the syrup into the matcha while it is still concentrated.
• Choose unsweetened milk if you want to control the drink's overall sweetness.
• Stir the latte again just before drinking if the matcha settles.

Variations

• Less sweet: Start with less simple syrup and add more to taste.
• Vanilla note: Use vanilla-flavoured milk for a gentle vanilla flavour.
• Oat version: Use oat milk for a plant-based latte with a creamy texture.
• Stronger tea: Add a little more matcha and whisk it thoroughly with the hot water.
• No added syrup: Leave out the simple syrup for a more earthy, less sweet drink.

Common mistakes to avoid

• Skipping the sieve: Unsifted matcha can form lumps; sift it into the bowl first.
• Adding too much water: A watery matcha mixture can dilute the drink; use about 30 ml.
• Whisking too briefly: Visible clumps remain unpleasant in the latte; whisk until the mixture is smooth.
• Adding milk too soon: Matcha can be harder to disperse in a full glass of milk; whisk it with water first.
• Leaving the drink unstirred: Matcha may settle in the glass; give it a stir before drinking.

How to store

This latte is best made and served immediately, before the ice melts and dilutes it. If needed, keep it covered in the fridge and stir well before drinking; for best texture, add the ice just before serving.

Frequently asked questions