Iced Matcha Latte
Bright green, grassy matcha whisked smooth and poured over icy almond milk with a splash of cream. It is the café drink without the sugary syrup, at under 4 g net carbs.
Nutrition per serving
1 tall glass (about 12 fl oz)- Net carbs
- 3.6g
- Calories
- 146kcal
- Protein
- 1.8g
- Fat
- 13g
- Total carbs
- 16 g
- Fiber
- 0.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free & nut-free: Carton coconut milk and a splash of canned coconut milk replace the almond milk and cream. Coconut and matcha are a classic pairing.
- Shake the canned coconut milk well and stir it into the cold carton milk before adding ice, so it doesn’t firm up into flecks.
Strawberry matcha: Sweetened mashed strawberries in the bottom of the glass, then milk, then matcha make the layered pink-and-green café favorite.
- Mash the strawberries with 1 teaspoon of the allulose until juicy and spoon them into the bottom of the glass. Add the ice, then the milk mixture, then the matcha, and stir everything together before drinking.
- Also add
Estimated cost $1.18 for 1 servings ($1.18 each) · how we estimate
Instructions
-
Sift the matcha into a small bowl or mug through a fine tea strainer. Matcha clumps easily, and sifting is the simplest way to a smooth latte.
-
Add the hot water and whisk briskly in a zigzag motion with a bamboo whisk or handheld frother for 20–30 seconds, until no lumps remain and a fine foam covers the top. Stir in the allulose until it dissolves.
-
Fill a tall glass with ice, pour in the almond milk, cream and vanilla and stir.
-
Slowly pour the matcha over the top so it floats in a green layer, then stir before drinking.
Tips for success
-
Water that's too hot scorches matcha and makes it bitter. Without a thermometer, let just-boiled water stand 2–3 minutes first. - Culinary-grade matcha is fine for lattes. Ceremonial grade is smoother and less bitter if you drink it often. Look for a vivid green color, because dull, yellowish matcha is stale.
- The nutrition counts the matcha like brewed tea. A teaspoon of the powder adds only about 5 kcal and a fraction of a gram of carbs.
Nice to have, not needed
- A bamboo whisk (chasen) makes the smoothest, foamiest matcha — a handheld frother, or shaking it in a small lidded jar, also works.
Storage & meal prep
- Best eaten fresh
Reheat: Best made fresh — whisked matcha separates and dulls within an hour.
Best made fresh. Whisked matcha separates and loses its bright color within an hour.
Variations
2 variations, each with its own ingredients and macrosDairy-free & nut-free
DietCarton coconut milk and a splash of canned coconut milk replace the almond milk and cream. Coconut and matcha are a classic pairing.
- unsweetened almond milk → unsweetened coconut milk (carton)
- heavy cream → full-fat canned coconut milk
1.9 g net · 112 kcal · 0.6 g protein · 11 g fat · ≈$1.08 per serving (−1.7 g net carbs vs the original)
Strawberry matcha
FlavorSweetened mashed strawberries in the bottom of the glass, then milk, then matcha make the layered pink-and-green café favorite.
- + 3 medium strawberries
6.5 g net · 162 kcal · 2.1 g protein · 13 g fat · ≈$1.57 per serving (+2.9 g net carbs vs the original)
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