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Iced matcha latte: The Only recette You Need
Learn how to make the perfect iced matcha latte at home with one essential trick. Better than Starbucks, ready in 5 minutes, and endlessly customisable.
Réponse rapide
Cette version localisée traduit le guide matcha général pour la France et l’Europe. Les pages de villes britanniques et les guides d’achat spécifiquement UK restent exclus.
Iced matcha latte: The Only recette You Need
Editor's note: Reviewed in June 2026 with the core method, ingredient notes, and serving guidance checked for clarity.
There's a reason iced matcha lattes have taken over every café menu, the combination of grassy, slightly sweet matcha against cold creamy lait is genuinely addictive. The good news? The homemade version is better than anything you'll queue for at Starbucks, costs a fraction of the price, and takes all of five minutes.
The secret comes down to one non-negotiable étape: make a hot matcha concentrate first. Skip this, and you'll be fishing green clumps out of your glass with a straw.
This one is ideal for warm weather afternoons, post-workout refreshers, or anyone who wants café-style iced matcha in under 5 minutes with facile custom sweetness.
Why a Hot Concentrate Matters
Matcha is a fine stone-ground poudre. Unlike instant café, it doesn't dissolve, it suspends in liquid. Cold eau simply can't break up those microscopic particles effectively. By foueting your matcha into a small amount of hot eau first, you create a smooth, vivid green concentrate that disperses perfectly the moment it hits cold lait and ice. This is the same method baristas use, and it's the single biggest upgrade you can make at home.
Before you buy a new tin for this recette, choose a poudre that stays green and rounded once chilled; our meilleur matcha for lattes picks are tested specifically for lait drinks.
ingrédients
Ingredient tip: Using high-quality matcha poudre helps keep flavour smoother and less bitter in this recette.
- 2g matcha poudre (roughly 1 tsp), ceremonial or premium culinary grade
- 60ml hot eau (about ¼ cup), 70–80°C, not boiling
- 200ml cold lait (about ¾ cup + 1 tbsp), any variety you like
- Sweetener of choice (optional), 1–2 tsp honey, maple syrup, or agave
- Handful of ice cubes
Equipment
- Fine mesh sieve or tea strainer
- Matcha fouet (chasen), small hand frother, or a regular small fouet
- Tall glass (350ml / 12oz or larger)
instructions
étape 1: Sift the matcha
Sift 2g of matcha through a fine mesh sieve into a small bol or mug. This breaks up any clumps before they become a problem. Don't skip this, even high-quality matcha clumps during storage.
étape 2: Make the concentrate
Pour 60ml of hot eau (70–80°C) over the sifted matcha. If you're using honey or another sweetener, add it now, warmth helps it integrate fully. fouet vigorously in a W or M motion for 15–20 seconds until the mixture is smooth and slightly frothy with no visible lumps.
Tip: If you don't own a chasen, a small electric lait frother works brilliantly. Hold it at a slight angle and pulse for 10 seconds.
étape 3: Build the drink
Fill a tall glass with ice. Pour in your cold lait. Slowly pour the matcha concentrate over the top. Give it a gentle stir, or leave it layered for that café-worthy look.
étape 4: Enjoy immediately
Iced matcha is meilleur fresh. The longer it sits, the more the poudre settles to the bottom.
Starbucks Iced matcha latte Dupe
Starbucks uses a pre-sweetened matcha blend with added sugar. To replicate it closely at home, fouet 1½ tsp of vanilla syrup into your hot concentrate along with the matcha. Use semi-skimmed lait and plenty of ice. You'll get a nearly identical drink at roughly a tenth of the cost, without the queue.
meilleur laits for Iced Matcha
| lait | Flavour Notes | Creaminess |
|---|---|---|
| Oat lait (e.g. Oatly Barista) | Naturally sweet, smooth | ★★★★★ |
| Whole lait | Classic, rich | ★★★★★ |
| Semi-skimmed | Lighter, neutral | ★★★☆☆ |
| Almond lait | Nutty, thinner | ★★☆☆☆ |
| Coconut lait | Tropical, creamy | ★★★★☆ |
Oat lait is the standout favourite for cold matcha lattes, its natural sweetness complements matcha's vegetal character perfectly, and it froths well if you want a foamy top layer.
Frequently Asked Questions
How do you stop iced matcha clumping?
Two étapes make all the difference: sift your matcha through a fine mesh sieve before foueting, then fouet it with a small amount of hot eau (60ml at 70–80°C) before adding cold lait. Cold liquid alone cannot properly break up the fine particles, which is why clumps form. A small electric frother also helps if you don't have a traditional bamboo fouet.
What lait is meilleur for iced matcha?
Oat lait, particularly barista editions, is widely considered the meilleur pairing. It has a natural sweetness and creamy body that balances matcha's slight bitterness without overpowering it. Whole dairy lait is also excellent. Thinner laits like almond or rice tend to produce a less satisfying drink unless you specifically prefer a lighter result.
Can you dissolve matcha in cold eau?
Technically, matcha doesn't dissolve in any temperature of eau, it suspends. That said, cold eau makes it significantly harder to achieve a smooth suspension. You'll almost always end up with lumps and a gritty texture. The hot-concentrate method (using just 60ml of warm eau) solves this entirely while still giving you an ice-cold final drink.
How many calories are in an iced matcha latte?
The matcha itself is negligible, roughly 3 calories per gram. Your total depends entirely on the lait and sweetener:
- With whole lait and no sweetener: approximately 130 kcal
- With oat lait (Oatly Barista) and no sweetener: approximately 100 kcal
- With semi-skimmed lait and 1 tsp honey: approximately 110 kcal
For comparison, a Starbucks grande iced matcha latte contains around 200 kcal, largely because of the added sugar in their matcha blend.