Matcha Iced Latte – creamy, refreshing and perfect for summer
Creamy, refreshing and perfect for summer
A matcha iced latte is the perfect combination of refreshment and fine indulgence. The gentle bitterness of the matcha meets creamy milk and a soft sweetness – just right for warm days. Particularly handy: you can easily prepare this drink yourself and adapt it to your taste.
Whether as an alternative to a classic iced coffee or as a little break in between – this drink brings variety to your glass. With the right preparation you get a wonderfully creamy consistency and a harmonious aroma.
Ingredients
Matcha iced latte
Matcha coconut variant
Step by step
Matcha base for both variants
Measure and sieve the matcha
Weigh out 2 g of Matcha green tea – that's about one heaped teaspoon.
Sieve the matcha into a bowl so no lumps form.
Press the powder through the sieve with the spoon until all the fine matcha is in the bowl. That way it dissolves completely later.
Matcha green tea, 40 g
Sieve Ø 16 cm
Measuring spoon set, 4-piece
Whisk and sweeten
Add the hot water and whisk the Matcha green tea to a foam with a bamboo whisk (chasen) or a Whisk for 20–30 seconds.
Then stir the sweetener straight in.
Classic matcha iced latte
Fill the glass with ice and milk
Fill a glass with ice cubes and pour the milk over them.
Pour in the matcha
Slowly pour in the Matcha green tea and stir gently.
Matcha coconut latte (extra creamy)
Mix the coconut milk and pour the matcha over it
Fill a glass with ice cubes. Mix the two types of coconut milk with the sweetener and, optionally, the vanilla, then pour the mixture into the glass.
Pour the Matcha green tea over it and stir gently.
Matcha iced latte
Ingredients
Matcha iced latte
Matcha coconut variant
Preparation
- Sieve: Sieve 2 g of matcha into a bowl so no lumps form.
- Whisk: Add 50 g of water (70–80 °C), whisk to a foam for 20–30 seconds, stir in the sweetener.
- Classic: Fill a glass with ice cubes, milk on top, slowly pour in the matcha and stir gently.
- Coconut: Mix both types of coconut milk with syrup (and vanilla), pour into the glass with ice, pour the matcha over it.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Matcha green tea, 40 g
Monin vanilla syrup, 250 ml
Natural extract, 20 ml
Equipment
Sieve Ø 16 cm
Measuring spoon set, 4-piece
Mixing bowl Pure White
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So it turns out perfectly every time
A crucial point in the preparation is the right water temperature. If it's too hot, the matcha turns bitter and loses quality. Around 70–80 °C is ideal.
Proper whisking ensures the powder dissolves completely and a fine, creamy layer of foam forms.
Matcha originally comes from Japan, where it has been treasured for centuries. Unlike ordinary green tea, the entire tea leaf is ground here into a fine powder – creating a particularly intense flavour.
FAQ
Because it's very fine. Sieving it before pouring on the water helps you avoid lumps.
Yes, a small Whisk or a milk frother works well too.
A high-quality matcha such as the one from miniSchoggi gives you a fine aroma and a beautiful colour.
Print recipe
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Related products
Monin vanilla syrup, 250 ml
Vanilla extract, 20 ml
Colander Ø 16 cm
Measuring spoon set, 4 pieces
Mixing bowl Pure White
Matcha green tea, 40 g
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