Matcha Green Tea Latte

Iced Matcha green tea latte is easy to make at home. Today, I’m sharing with you two iced green tea latte recipes.

I really enjoy drinking matcha lattes, but I find most versions served in coffee shops and tea cafes to be far too sweet, so I prefer making my own version at home. With a homemade version, you can control the amount of milk, sugar, and tea.


In Japan, we drank a lot of matcha tea. Since I love all things matcha, I was in matcha heaven. There were matcha flavored desserts everywhere and matcha tea was often served at the end of our meals. Mr. K’s never quite embraced matcha the way I have, but even he got used to drinking it during the trip. At the end of our first meal back in the US, he asked me “where’s my matcha tea?”

Today, I’m actually sharing two ways to make the matcha latte. I usually prefer mine to be more tea than milk, which I know is not what a true latte is. A latte is supposed to have a lot of milk and most versions sold in cafes are more milky.

There’s been a trend of layering the matcha latte, starting with a thick layer of sweetened milk and then pouring in the concentrated green tea on top. This version is very sweet, but it makes for a nice dessert or treat.

I also finally broke down and bought a matcha whisk. It’s very cute and actually works pretty well at mixing the matcha powder because of its very fine prongs and works better than a regular whisk.

Matcha Green Tea Latte (2 ways)


green tea dominant:

  • 1 1/2 tsp high quality matcha powder
  • 3/4 cup hot water
  • 1/4 cup whole milk (or milk of your choice)
  • sweetened condensed milk
  • ice

milk dominant layered latte:

  • 1 tsp high quality matcha powder
  • 1/4 cup hot water
  • 3/4 cup whole milk (or milk of your choice)
  • 1-2 tbsp sweetened condensed milk
  • ice


1. For the green tea dominant latte: add matcha powder to hot water and whisk until powder is dissolved. Pour tea through a very fine mesh strainer to filter out any undissolved powder. Pour into a tall glass and top with ice. Pour and stir in the milk. Sweeten with condensed milk.

2. For the milk dominant latte: Add matcha powder to hot water and whisk until powder is dissolved. Pour tea through a very fine mesh strainer to filter out any undissolved powder.  In a tall glass, add in milk and condensed milk and stir until uniform. Fill the glass with ice. Slowly pour in the matcha tea on top to create layered effect. Please note, you need a thick milk base to get the layered effect. I found that milk itself was not thick enough, but adding the condensed milk allowed it to work.

All images and content are © Kirbie's Cravings.

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