Iced Matcha Latte
Whisked matcha over ice with milk.
Iced Matcha Latte is a classic vegetarian Japanese recipe built around a handful of pantry staples. It serves 1 and comes together in roughly 5 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 5 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.
The headline ingredients here are matcha, water and milk. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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140
kcal
6g
Protein
18g
Carbs
5g
Fat
Ingredients
- matcha1 tsp
- water60 ml hot
- milk200 ml
- honey1 tsp
- icestaple
Method
- 1Step 1 ~2 min
Whisk matcha with hot water until frothy.
- 2Step 2 ~2 min
Sweeten with honey.
- 3Step 3 ~2 min
Pour over ice and milk.
Per-step times are approximate and based on the total cook time of 5 minutes.
Pro tips & common mistakes
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Iced Matcha Latte take to cook?
- From prep to plate, Iced Matcha Latte takes about 5 minutes and yields 1 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Iced Matcha Latte vegetarian?
- Yes — this version of Iced Matcha Latte is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Iced Matcha Latte?
- The headline ingredients are matcha, water, milk. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 2. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Iced Matcha Latte?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Iced Matcha Latte?
- Iced Matcha Latte pairs naturally with classic japanese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.