As I grew to love matcha over the years, I realized it was much easier to make at home than I expected. After plenty of experimenting, this is the recipe I come back to every time because it’s simple, balanced, and just the right level of sweetness for me.
It’s also easy to customize, so you can adjust the sweetness or milk to suit your own taste. If you’re completely new to matcha, I’d recommend reading my Beginner’s Guide to Matcha first.
Ingredients
- 3-3.3 grams matcha
- 30 grams water (176°F / 80°C)
- 90 grams milk of choice
- 5 grams agave (or sweetener of choice)
- Ice
Note: I usually make this with oat milk or lactose-free milk, but any milk you enjoy works well.
What I Use to Make Matcha
- Bamboo whisk
- Shallow bowl
- Fine mesh sifter
- Digital scale
- Temperature-controlled kettle
A quick note: If you’re just getting started, you don’t need everything here. A whisk, bowl, and a way to heat water are enough, and you can always add the rest over time.
How I Make My Iced Matcha
This is the simple method I come back to every morning. Once you get the hang of it, the whole process only takes a few minutes.
Step 1: Sift the Matcha
Sift 3–3.3 grams of matcha into your matcha bowl using a fine-mesh sifter.
I usually use between 3 and 3.3 grams, depending on how strong I’d like my matcha that day.
Step 2: Soak the Bamboo Whisk
While your water is heating, place the bamboo whisk in warm water, making sure the bristles are submerged below the string.
This softens the bristles, helping protect the whisk and making it easier to create a smooth layer of foam.
Step 3: Add the Water
Heat your water to 176°F (80°C).
Pour 30 grams of water over the sifted matcha.
I use a temperature-controlled kettle because it takes the guesswork out of heating the water, but you can also use a thermometer if you don’t have one.
Step 4: Whisk Until Frothy
Using your wrist, whisk the matcha in a quick “W” or zigzag motion for about 30–60 seconds, until a layer of microfoam forms on the surface.
Step 5: Add the Sweetener and Milk
Add 5 grams of agave, or your preferred sweetener, followed by 90 grams of milk. I usually use oat milk or lactose-free milk, but any milk you enjoy will work.
Step 6: Pour Over Ice and Enjoy
Fill a glass with ice, then slowly pour the matcha over the top. Give it a quick stir, and enjoy.
Frequently Asked Questions
Can I make this without a bamboo whisk?
Definitely. Before I owned a bamboo whisk, I used an electric frother and still enjoyed homemade matcha. A bamboo whisk gives me the best texture and foam, but you can absolutely make good matcha without one.
What milk tastes best?
This really comes down to personal preference. I’ve found that oat milk makes an especially creamy latte, while lactose-free milk is another favorite of mine since I’m slightly lactose intolerant. Feel free to experiment until you find what you enjoy most.
Can I make it hot instead?
Yes. Just skip the ice and use steamed or hot milk instead of cold milk. The rest of the recipe stays exactly the same.
New to matcha?
If you want to learn more about choosing matcha, water temperature, tools, and the basics of making it at home, start with my Beginner’s Guide to Matcha.