The Ultimate Basic Matcha Recipe: Iced Vanilla Matcha Latte with Whole Milk

If you're craving something cold, creamy, and just a little fancy — this iced vanilla matcha is it. Smooth, slightly sweet, and way better than the overpriced one at the drive-thru, it's my go-to afternoon reset. The vanilla gives it just enough cozy, and the whole milk makes it feel like a treat (because it is).

1. Sift your matcha (important!)

Place 1 teaspoon of matcha powder through a small fine-mesh sieve into a bowl or cup.
Why? Sifting breaks up clumps and makes the matcha easier to whisk into a smooth, lump-free base.

2. Add hot (not boiling) water

Pour about 2 tablespoons of hot water (175°F / 80°C — not boiling!) over the matcha.

3. Whisk until smooth and frothy

Using a bamboo whisk (chasen), whisk in an “M” or zig-zag motion until the matcha is fully dissolved and slightly frothy on top.
No clumps allowed!

(PS The tea-sommolier-in-training in me is shouting "NOO" but if you want to get froth easy + fast try an electric milk frother)

4. Add vanilla syrup

Stir in 1–2 tablespoons of vanilla syrup to the matcha mixture. Adjust based on your sweetness preference.
Homemade tip: You can make your own syrup with equal parts sugar and water, simmered with a split vanilla bean.

5. Fill a glass with ice

Use a tall glass and pack it with ice. The colder, the better — this keeps the milk and matcha from mixing too quickly for a pretty layered look (if you're into that, which we all know you are).

6. Pour in whole milk

Add ¾–1 cup of cold whole milk over the ice, make sure to leave enough room for the matcha!

7. Gently pour the matcha over the milk

If you want a layered look, slowly pour the whisked matcha mixture over the back of a spoon resting just above the milk. If not, just pour it in and give it a good stir.

Finally, Serve & Enjoy

Pop in a straw, give it a gentle stir if needed, and sip!

Kaelah's PRO Tips:

• Use fresh, high-quality matcha for the best flavor — it should be vibrant green and smell grassy/sweet, not dull or bitter. (I like to keep my matcha in the fridge after opening)

• For a dairy-free version, sub oat or almond milk — but whole milk gives the creamiest, most satisfying texture.