Iced Matcha Latte– Easy Starbucks Copycat

This iced matcha latte is a smooth, earthy-sweet drink you can make in five minutes with just a few pantry staples. It’s cozy and refreshing at the same time, and way more budget-friendly than grabbing one out. Great when you want something mellow, fast, and a little fancy-feeling without the effort.

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Quick Summary

• Prep time: 5 mins
• Cook time: 0 mins
• Flavor: creamy, grassy, subtly sweet
• Great for: chill mornings, gentle resets, coffee breaks without the caffeine

Why I Like This Recipe

I make this when I’m not really in the mood for coffee, but still want something that feels like care. Matcha’s got that grounding vibe, and when you pair it with milk and a little vanilla? It’s a whole soft moment in a cup.

Ingredients

• ¼ cup sugar
• ¼ cup water
• 1½ tsp matcha powder
• 2 tsp simple syrup (from above)
• ½ tsp vanilla extract
• 1 cup 2% milk or alt milk
• Ice (lots)

How To Make Iced Matcha Latte

1. Make the simple syrup: Microwave sugar and water together for 30 seconds. Stir until totally clear and smooth. Let it cool.
2. Mix it all: In a jar or big cup, stir together milk, matcha powder, vanilla, and simple syrup. Whisk or shake well — it’ll go from dark green to that soft dreamy green.
3. Pour over ice: Grab a tall glass, fill it with ice, and pour your matcha mix over. You can stir again or leave it layered — up to you.
4. Sip slow: Take a moment, take a sip, and chill.

Tips for Success

• Use ceremonial grade matcha if possible — the color and taste are worth it
• Shake or blend if you don’t want clumps
• Oat milk makes this extra creamy and slightly sweet
• Add a pinch of salt if you want to deepen the flavor

Storage and Reheating

• Fridge: Simple syrup keeps in the fridge up to 1 week. You can premix the latte (no ice) and store it for a day or so.
• Freezer: Not ideal. Ice messes with the texture.
• Reheat: This one’s a cold drink — warm matcha’s another recipe for another day.

Frequently Asked Questions

• Can I use honey or maple instead of sugar?
  Yep! Just warm it a bit so it mixes in smoothly.
• What kind of matcha should I buy?
  Go for ceremonial grade if you can. It tastes smoother and looks better, but culinary grade is fine in a pinch.
• Can I make it ahead of time?
  Totally. Just don’t add ice until you’re ready to drink it.
• What if I don’t have a frother or blender?
  A jar with a lid works. Shake it hard for 20–30 seconds.
• Can I make it hot instead?
  Yes, just heat the milk and whisk everything together. Still works — just a different vibe.

Common Mistakes and How to Dodge Them

• Using boiling water to make matcha: Matcha’s delicate. Boiling water ruins the taste. Keep it around 160–175°F if you go the traditional route.
• Not dissolving sugar properly: Grainy drinks aren’t the goal. Make the syrup ahead or stir longer until it’s fully clear.
• Using too much matcha: 1½ tsp is plenty. More than that and it gets bitter fast.
• Skipping the shake/blend: Matcha doesn’t dissolve like cocoa — you have to blend, shake, or whisk hard to get it smooth.
• Letting it sit too long over ice: It gets watered down quick. Sip it fresh or serve without ice and add it later.

Nutrition Facts (Per Serving)

• Calories: 179
• Fat: 5g
• Carbs: 31g
• Protein: 5g
• Sodium: 85mg
• Sugar: 26g

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