Matcha Milk Tea {Hot & Iced}

close up of a glass of iced matcha with boba with a mug of hot matcha behind it

A quick and easy creamy matcha latte recipe with an iced variation included.

Course Drinks

Cuisine Asian

Prep Time 2

Cook Time 3

Total Time 5

Servings

Calories 117kcal

Author Amee

Equipment

milk steamer or small saucepan

Ingredients

1 teaspoon matcha powder *see notes for types of matcha recommended for drinking
3 tablespoon hot water
1-2 tablespoon honey or sweetener of choice: see notes for other recommendations
1 cup unsweetened almond milk or milk of choice

Instructions

For Hot Matcha Milk Tea:
Sift matcha powder into a mug with a small sieve and pour in the hot water.
Blend with a matcha whisk, a small whisk, or a handheld milk frother until smooth.
Heat the cold milk into a milk steamer or warm it in a small saucepan on the stove, whisking until hot.
Add the honey (or sweetener of choice) to the mug and pour in the steamed milk. Enjoy hot.
For Iced Matcha Milk Tea:
Follow the first two steps for hot matcha, then stir in the honey and ¼ cup of the milk.
Refrigerate for about 15 minutes to chill.
Pour ice into a glass (you can add prepared boba here if you'd like) and add the remaining ¾ cup of milk. Pour the chilled matcha mixture over the top, stir, and enjoy. If you like it a bit creamier, feel free to add a little more milk.

Notes

Sweetener options: my favorite sweetener for matcha milk tea is vanilla stevia syrup from NuNaturals. It's the tastiest sugar alternative sweetener that I've found for drinks. Other delicious sweetener recommendations are granulated stevia, sugar, simple syrup, coconut sugar, real maple syrup, date sugar, and brown sugar.

Milk options: I use unsweetened almond milk for a lactose-free low-calorie version, but it will be creamier with whole milk. You can also use soy milk or oat milk.

Matcha recommendation: for the best-tasting matcha latte, I recommend a ceremonial-grade matcha. These tea leaves are from the first harvest, or Ichibancha, and have a higher concentration of L-theanine which gives these delicate leaves a more natural sweetness. You can use culinary-grade matcha but the color won't be as vibrant and it will be a bolder, and slightly more bitter, flavor.

Nutrition