Why You’ll Love Iced Vanilla Matcha Latte Recipe

Made with natural ingredients and free of artificial flavors or additives.
Fully customizable: choose your favourite milk, sweetener, or vanilla format to suit your taste.
Much cheaper (and tastier) than store‑bought versions.
Refreshing iced version makes it perfect for warm days or whenever you want a cool pick‑me‑up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

milk (your choice of whole milk, oat milk, soy milk, cashew milk, coconut milk, etc.)
vanilla bean paste (or vanilla extract, or vanilla syrup)
sweetener (honey, pure maple syrup, brown sugar syrup, simple syrup, etc.)
matcha powder (preferably ceremonial grade for best flavour and colour)
hot water
ice cubes

Directions

Froth the cold milk using a milk frother. Stir in the vanilla bean paste and the chosen sweetener. If using vanilla syrup, skip the additional sweetener.
In a small bowl, sift the matcha powder to remove clumps. Add hot water (about 80 °C / 170 °F) and whisk until frothy.
Fill a tall glass with ice cubes. Pour in the vanilla milk mixture until the glass is about three-quarters full.
Slowly pour the matcha mixture over the milk to create a layered effect. Stir before drinking if desired.

Servings and timing

Servings: 2 servings
Prep Time: 5 minutes
Total Time: 5 minutes

Variations

Dairy-Free Version: Use oat milk, soy milk or coconut milk for a lactose-free option.
Bubble Tea Style: Add cooked tapioca pearls for a fun, chewy twist.
Hot Version: Use steamed milk instead of cold and skip the ice.
Fruity Twist: Add blended blueberries or other berries for extra flavour.
Flavoured Syrups: Try other syrups like rose, strawberry, brown sugar, or chai for variety.

Storage/Reheating

Store: Best enjoyed fresh. If needed, store the vanilla milk mixture separately in the fridge.
Reheating: For a warm version, heat gently on the stove or in the microwave.
Tip: For best results, prepare the matcha fresh and combine just before serving to maintain texture and frothiness.

FAQs

1. Can I use vanilla extract instead of vanilla bean paste?

Yes — vanilla extract is a suitable alternative, though it may be milder in flavor.

2. What’s the best type of milk for this recipe?

Whole milk or coconut milk give the richest texture, while barista-style oat milk froths well.

3. Does this drink have caffeine?

Yes, matcha contains caffeine—less than coffee but enough to provide a gentle energy boost.

4. Can I use culinary grade matcha instead of ceremonial grade?

Yes, but the flavor may be more bitter or grassy. Ceremonial grade is smoother and better for drinks.

5. How can I avoid clumps when mixing the matcha powder?

Always sift the powder and whisk thoroughly with hot water for a smooth, lump-free texture.

6. Can I make this drink without a milk frother?

Yes. Shake the milk in a jar or stir vigorously for a similar effect.

7. What temperature should the water be when preparing the matcha?

Hot but not boiling—around 80 °C (170 °F)—to preserve the flavor and prevent bitterness.

8. Can I prepare the drink ahead of time?

You can prep the vanilla milk base in advance, but mix the matcha fresh for best taste and texture.

9. How sweet should I make it?

Adjust to your preference. Start with a teaspoon of syrup or honey and increase if needed.

10. Can I make this drink hot instead of iced?

Absolutely. Skip the ice and use warmed milk for a cozy hot vanilla matcha latte.

Conclusion

This iced vanilla matcha latte is the perfect fusion of earthy matcha, fragrant vanilla, and creamy milk—ideal for any time of day. Whether you’re making it dairy-free, sweet or subtle, iced or hot, this easy recipe brings a barista-level experience right into your kitchen.