The best Iced Matcha Latte recipe
The best Iced Matcha Latte recipe is a easy Korean recipe that serves 1. 150 calories per serving. Recipe by Hanbit Cho on YouTube.
Prep: 10 min | Cook: 5 min | Total: 20 min
Cost: $2.10 total, $2.10 per serving
Ingredients
- 2 g Matcha Powder (high‑quality Jeju island matcha, sifted)
- 12 g Granulated Sugar (helps dissolve matcha and adds sweetness)
- 60 ml Hot Water (just off the boil, ~80°C)
- 30 ml Vanilla Syrup (homemade real‑vanilla syrup; see previous video for recipe)
- 250 ml Milk (whole milk recommended; can use oat, almond, or soy for dairy‑free)
- 6 pieces Ice Cubes (cooled to keep latte cold)
Instructions
Prepare the Matcha Base
In a small bowl combine the sifted matcha powder and granulated sugar. Add the hot water and whisk vigorously until the mixture is smooth and free of lumps.
Time: PT2M
Add Vanilla Syrup
Stir the vanilla syrup into the matcha‑sugar mixture until fully incorporated. The base will be slightly runny, which is ideal for blending with milk later.
Time: PT1M
Strain the Matcha Base
Pour the matcha base through a fine mesh sieve into a squeeze bottle to remove any remaining particles.
Time: PT1M
Prepare Milk and Ice
Fill the glass with ice cubes, then pour the cold milk over the ice, leaving room for the matcha drizzle.
Time: PT1M
Create the Latte Effect
Holding the squeeze bottle close to the inner wall of the glass, slowly drizzle the matcha base along the side, allowing it to cascade through the milk and create a marbled effect.
Time: PT2M
Serve
Give the drink a quick gentle stir if desired, then enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Vegetarian, Can be made vegan with plant‑based milk
Allergens: Dairy
Ingredient Substitutions
- Instead of Matcha Powder: Ceremonial grade matcha, culinary grade matcha
- Instead of Granulated Sugar: Coconut sugar, Honey (adjust amount)
- Instead of Vanilla Syrup: Maple syrup (less vanilla flavor), Simple syrup with vanilla extract
- Instead of Milk: Oat milk, Almond milk, Soy milk
Equipment Needed
- Measuring Spoon Set
- Small Mixing Bowl
- Bamboo Whisk (Chasen) or Small Whisk
- Fine Mesh Sieve
- Squeeze Bottle
- Glass (12‑oz)
- Kettle
- Spatula or Spoon
Critical Steps — Do Not Skip
- Ensuring the matcha powder fully dissolves without lumps.
- Straining the matcha base to achieve a smooth texture.
- Drizzling the matcha base along the glass wall to create the visual latte effect.
Chef Tips from the Video
- Use a high‑grade Jeju matcha for a vibrant color and smoother flavor.
- Pre‑heat the bowl slightly before adding hot water to keep the temperature stable.
- For extra froth, whisk the milk separately before adding ice.
Troubleshooting
Matcha base is lumpy.
Sift the matcha powder before mixing and always whisk with sugar first; if lumps persist, blend through a fine mesh sieve.
Latte tastes too bitter.
Add a little more vanilla syrup or sugar to balance the bitterness; ensure the matcha quality is fresh.
Drizzle creates a mess on the glass.
Use a squeeze bottle with a narrow tip and pour slowly, keeping the bottle close to the glass wall.
Storage
Refrigerator: Store any leftover matcha base in a sealed container for up to 2 days.
Freezer: Do not freeze the matcha base; texture may separate.
Room temperature: Vanilla syrup can be kept at room temperature for a week if unopened; once opened, refrigerate.
Make-Ahead Tips
- Prepare the matcha‑vanilla base in advance and keep it refrigerated; give it a quick whisk before using.
- Make a larger batch of vanilla syrup and store it in the fridge for up to 2 weeks.
Frequently Asked Questions
What is the cultural significance and history of matcha latte in Korean beverage culture?
While matcha originates from Japan, Korean cafés have embraced it as a modern, health‑focused drink. Korean baristas often pair matcha with locally made vanilla syrup to soften its bitterness, creating a unique fusion that reflects Korea’s love for innovative coffee‑shop drinks.
What are the traditional regional variations of matcha drinks in Korean cuisine?
In Korea, matcha is sometimes blended with sweet rice drinks (sikhye) or used in desserts like patbingsu. The matcha latte with vanilla syrup is a contemporary café variation that adds a Western‑style vanilla flavor to the traditional green tea base.
How is a matcha latte traditionally served in Korean cafés?
Korean cafés often serve matcha latte over ice in a clear glass, allowing the vibrant green to be visible. It is commonly topped with a light foam and sometimes drizzled with additional vanilla or honey for visual appeal.
What occasions or celebrations is matcha latte commonly associated with in Korea?
Matcha latte is a popular everyday treat in Korean coffee shops, but it also appears at seasonal events like spring festivals when fresh green tea flavors are celebrated, and during brunch gatherings with friends.
How does matcha latte fit into the broader Korean café beverage tradition?
Korean café culture emphasizes aesthetically pleasing drinks with balanced flavors. Matcha latte, especially with vanilla syrup, exemplifies this trend by offering a visually striking green drink that balances bitterness with sweetness.
What are the authentic traditional ingredients for a Korean‑style matcha latte versus acceptable substitutes?
Authentic ingredients include high‑quality Jeju matcha, real‑vanilla syrup made from vanilla beans, and dairy or plant‑based milk. Substitutes can be any culinary‑grade matcha, vanilla extract mixed with simple syrup, and alternative milks like oat or almond.
What other Korean drinks pair well with this matcha latte?
Pair the matcha latte with Korean desserts such as hotteok (sweet pancakes) or bingsu (shaved ice) for a complementary sweet‑and‑bitter experience. It also goes well alongside a light fruit tea or a cold barley drink (bori‑sikhye).
What makes this matcha latte special or unique in Korean café culture?
The addition of a homemade vanilla syrup created from real vanilla beans smooths the natural bitterness of matcha, delivering a silkier mouthfeel that many Korean cafés highlight as a signature twist on the classic latte.
How has the Korean matcha latte evolved over time?
Originally a simple green tea drink, Korean cafés have experimented with textures, sweeteners, and visual presentation. The modern version often includes layered drizzling techniques, flavored syrups, and cold‑served styles that differ from the traditional hot matcha tea.
What are common misconceptions about matcha latte in Korean coffee shops?
A common misconception is that any green tea powder works; authentic Korean‑style matcha latte relies on high‑grade matcha for flavor and color. Another myth is that the drink must be overly sweet—properly balanced vanilla syrup actually highlights the tea’s natural taste.
What are the most common mistakes to avoid when making this matcha latte at home?
Avoid using cold water to dissolve matcha, as it creates lumps; always whisk with hot water and sugar first. Also, don’t over‑drizzle the matcha base, which can make the drink too strong and watery.
Why does this recipe use a squeeze bottle for the matcha base instead of pouring directly from a bowl?
The squeeze bottle allows a controlled, steady drizzle along the glass wall, creating the signature marbled effect and preventing splashing that would disturb the milk‑ice layer.
Can I make this matcha latte ahead of time and how should I store it?
Yes, prepare the matcha‑vanilla base in advance and keep it sealed in the refrigerator for up to two days. Give it a quick whisk before drizzling over fresh milk and ice.
What does the YouTube channel Hanbit Cho specialize in?
Hanbit Cho is a Korean pastry chef who focuses on detailed, technique‑driven tutorials for desserts, beverages, and baked goods, often highlighting Korean twists on classic recipes.
How does the YouTube channel Hanbit Cho's approach to Korean beverage recipes differ from other Korean cooking channels?
Hanbit Cho emphasizes precise measurements, professional pastry techniques, and visual presentation, such as the drizzle method used for the matcha latte, whereas many other channels prioritize quick, casual preparation.
Last updated: September 1, 2026
