Iced Matcha Honey Latte With Creamy Milk

Quick Recipe Version (TL;DR)

• Yield: 1 tall latte (about 12–14 fl oz / 355–415 ml)
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes

Quick Ingredients

• 1½ teaspoons culinary or ceremonial-grade matcha powder
• 2 tablespoons warm water (about 175°F / 80°C)
• 1–1½ tablespoons honey, to taste
• ¾ cup (180 ml) cold milk (dairy or non-dairy)
• ½ teaspoon vanilla extract (optional)
• 1 cup ice cubes (about 6–8 standard cubes)
• Extra honey for drizzling (optional)

Do This

• 1. Add matcha to a small bowl or pitcher, sift if lumpy.
• 2. Pour in warm water (about 175°F / 80°C) and whisk vigorously until smooth and slightly frothy.
• 3. Whisk in honey (and vanilla, if using) until fully dissolved.
• 4. Fill a tall glass with ice cubes.
• 5. Pour cold milk over the ice.
• 6. Slowly pour the sweetened matcha over the milk to create a pretty layered effect.
• 7. Drizzle with extra honey, stir to combine, and enjoy chilled.

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Why You’ll Love This Recipe

• Café-style iced matcha latte that you can make at home in just a few minutes.
• Balanced flavor: earthy matcha, floral honey, and creamy milk in every sip.
• Easily customizable for different sweetness levels, milk types, and strengths.
• No fancy equipment required beyond a whisk and a glass of ice.

Grocery List

• Produce: None
• Dairy: Milk of your choice (whole, 2%, or barista-style oat/almond/soy milk)
• Pantry: Matcha powder, honey, vanilla extract (optional), ice cubes, filtered water, pinch of salt (optional)

Full Ingredients

For the Chilled Matcha-Honey Latte

• 1½ teaspoons matcha powder (culinary or ceremonial-grade, unsweetened)
• 2 tablespoons warm water, about 175°F / 80°C (not boiling)
• 1–1½ tablespoons honey, to taste
• ¾ cup (180 ml) cold milk (dairy or non-dairy; whole milk or barista-style plant milk works best)
• ½ teaspoon pure vanilla extract (optional, for a dessert-like flavor)
• 1 cup ice cubes (about 6–8 cubes, enough to fill a tall glass)

Optional Finishing Touches

• Extra honey, for drizzling inside the glass or over the top
• 1–2 teaspoons cold milk, lightly frothed, for a soft foam layer
• Pinch of fine sea salt (very tiny pinch, to enhance sweetness and complexity)
• A light dusting of extra matcha on top (for garnish)

Step-by-Step Instructions

Step 1: Prepare your tools and glass

Set out a small bowl, mug, or measuring cup with a spout (this will be your matcha mixing vessel), plus a whisk. A traditional bamboo matcha whisk works beautifully, but a small metal whisk or even a milk frother is fine. Grab a tall glass (12–16 fl oz / 355–475 ml) and fill it to the top with ice cubes. If you would like a honey drizzle effect, lightly swirl about 1 teaspoon of honey around the inside walls of the empty glass before adding ice. Set the glass aside while you prepare the matcha base.

Step 2: Warm the water and sift the matcha

Heat a small amount of water until just below boiling. You are aiming for about 175°F / 80°C. If you do not have a thermometer, bring water to a boil, then let it sit for 2–3 minutes before using. Add the 1½ teaspoons of matcha powder to your mixing bowl. If your matcha looks clumpy, push it through a small fine-mesh sieve or tea strainer directly into the bowl. Sifting helps the powder dissolve smoothly and prevents bitter lumps.

Step 3: Whisk the matcha into a smooth concentrate

Pour the 2 tablespoons of warm water over the sifted matcha. Immediately whisk in a quick back-and-forth motion (like drawing tiny zigzags) for 20–30 seconds, until the mixture looks smooth, glossy, and slightly frothy on top. You are creating a concentrated matcha “shot” with no visible lumps. Scrape down the sides of the bowl with a spoon if needed to incorporate any stray powder.

Step 4: Sweeten with honey and optional vanilla

While the matcha is still warm, add 1 tablespoon of honey and whisk until completely dissolved. Taste the mixture carefully. If you prefer a sweeter latte, whisk in up to an additional ½ tablespoon honey. For a cozy, dessert-like twist, add ½ teaspoon vanilla extract. If you enjoy more layered flavor, you can also whisk in a tiny pinch of fine sea salt here; it should not taste salty, just rounder and richer.

Step 5: Build the iced latte in the glass

Check that your tall glass is filled with ice cubes. Pour the ¾ cup (180 ml) of cold milk over the ice, leaving a little space at the top. If you want a dramatic layered look, pour the milk slowly along the side of the glass so it settles around the ice without mixing too much. Now, slowly pour the sweetened matcha concentrate over the milk in a thin stream. You should see beautiful ribbons of deep green matcha marbling through the pale milk. If you reserved a bit of honey, drizzle it lightly over the surface.

Step 6: Finish, garnish, and serve

If you like a foamy top, froth 1–2 teaspoons of cold milk with a handheld frother or by shaking it vigorously in a small jar, then spoon it over the surface of the latte. Optionally dust with a tiny pinch of extra matcha. Serve with a straw or long spoon. Stir just before drinking to blend the earthy matcha, floral honey, and creamy milk into a smooth, refreshing latte. Enjoy immediately while icy cold.

Pro Tips

• Mind the water temperature: Boiling water can make matcha taste harsh and bitter. Aim for about 175°F / 80°C or water that is hot but not scalding.
• Sift for a silky drink: A quick sift of the matcha powder removes clumps and gives you that smooth café-style texture.
• Sweeten while warm: Honey dissolves best in warm liquid. Mixing it into the warm matcha concentrate ensures no sticky honey blobs in your glass.
• Use creamy milk: Whole milk or barista-style plant milks (oat, soy, or almond) give a richer, more velvety latte than very low-fat options.
• Adjust the strength: For a bolder matcha flavor, increase the matcha to 2 teaspoons and add an extra tablespoon of water to keep it whiskable.

Variations

• Dairy-free version: Use oat, soy, or almond milk. Barista-style versions foam especially well and create a rich, creamy texture.
• Blended matcha-honey frappé: Add all ingredients (including ice) to a blender and blend until smooth and slushy. Taste and adjust honey as needed.
• Warm matcha-honey latte: Skip the ice. Gently heat the milk to about 150°F / 65°C, whisk it into the sweetened matcha, and serve in a mug.

Storage & Make-Ahead

This chilled matcha-honey latte is best enjoyed freshly made, when the ice is cold, the matcha is bright green, and the flavors are most vibrant. However, you can prepare the sweetened matcha concentrate (matcha, warm water, honey, and vanilla) up to 24 hours in advance. Store it covered in the refrigerator, then shake or whisk briefly before pouring over fresh ice and milk. Avoid storing the fully assembled latte with ice, as the melting ice will dilute the drink and mute the flavor. If you must store an assembled latte, keep it in the refrigerator without ice for up to 12 hours, then add fresh ice before serving.

Nutrition (per serving)

Approximate values for one 12–14 fl oz serving made with 2% dairy milk and 1½ tablespoons honey: about 190–210 calories, 6–7 g fat, 30–34 g carbohydrates, 27–30 g sugars, 7–8 g protein, and a small amount of caffeine (roughly 60–70 mg, depending on your matcha). Using whole milk will increase the fat and calories slightly; using unsweetened plant milk or reducing the honey will lower both.