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How to Make an Iced Matcha Latte at Home (That Actually Tastes Like a Cafe's)
The iced matcha latte has become one of the most ordered drinks in specialty cafes across Australia, and for good reason. Made well, it is vivid green, lightly sweet, creamy from the milk, with that distinctive matcha depth. Made badly, it is bitter, clumpy and forgettable. The difference is almost entirely the quality of the matcha and the way you prepare it. At Aceae we have made thousands of iced matcha lattes. Here is exactly how we make them.
What you need
Aceae matcha (Lemon Myrtle works beautifully iced, as its citrus brightness lifts the drink cold). A fine mesh sieve. A small bowl or matcha bowl. A bamboo whisk or electric frother. A tall glass. Ice. Milk of choice (oat milk recommended).
The method, step by step
Step 1: Sift one heaped teaspoon (about 3.5g) of Aceae matcha through a fine mesh sieve into a bowl. Never skip the sift. It prevents clumping and changes the texture completely.
Step 2: Add 50ml of water at 80°C. Not boiling. Boiling water scorches matcha and brings out bitterness.
Step 3: Whisk in a W or M pattern for 30 to 45 seconds, until the matcha dissolves and a light froth forms.
Step 4: Fill your glass with ice.
Step 5: Pour 150 to 200ml of cold oat milk over the ice.
Step 6: Pour the prepared matcha over the milk. Do not stir. Let it fall through the ice and milk in layers.
Step 7: Stir gently before drinking, or leave it layered for the photo.
Which Aceae blend to use
All three blends work beautifully iced. Lemon Myrtle is our most popular cold, as its citrus brightness lifts the matcha and feels made for warmer months. Strawberry Gum is more complex and earthy, excellent over ice with coconut milk. Vanilla and Honey is the smoothest and most approachable, ideal if you are new to matcha.
Tips for the perfect result
Water temperature matters: 80°C, not boiling. Sift every time, as 30 seconds of effort gives a completely different result. Oat milk is a great partner for matcha, as its natural sweetness complements the flavour without masking it. A small pinch of salt in the milk rounds and deepens the flavour, the way many good baristas do.
