If you’re tired of overpriced matcha lattes that taste more like milk with a green tint than the real deal, you’re in the right place. Making an iced matcha latte with coconut milk at home is not only easy—it’s faster than scrolling through your coffee shop’s mobile order menu.
You’ll save money, get better flavor, and it’s done in minutes.Once you try this method, you’ll wonder why you ever paid $6 for something you can whip up in your kitchen in under five.
Why Iced Matcha Latte is Worth Making at Home
Most coffee chains give you matcha lattes that are full of sugar, loaded with low-quality matcha, and diluted with mystery milk. Making it at home gives you total control over sweetness, strength, and creaminess.
Here’s why I swear by homemade matcha lattes:
- Cheaper: A typical iced matcha latte costs between $4 to $7. Making one at home? Less than $1.50 per glass.
- Cleaner ingredients: No artificial thickeners or fillers.
- Customizable: You choose how strong, how creamy, how sweet.
Plus, it’s fun. You get to play barista with better ingredients.
What is Matcha? Why It’s Different from Green Tea
Matcha is not just powdered green tea. It’s made from shade-grown tea leaves called tencha, which are stone-ground into a fine, vibrant green powder. Unlike regular green tea (where you steep and toss the leaves), you consume the whole leaf with matcha, which means more nutrients.
Matcha is richer in:
- Antioxidants: Especially catechins like EGCG
- L-theanine: A calming amino acid that smooths out the caffeine hit
- Chlorophyll: Detoxifying benefits and that vibrant green color
A 2g serving of matcha can have:
- 70mg of caffeine (close to a shot of espresso)
- 34mg of L-theanine (provides calm focus)
- 1,773 ORAC units (antioxidant measurement – higher than blueberries)
It’s why monks used to drink matcha before meditation—it wakes you up without the jitters.
Why Coconut Milk? Not Just for the Flavor
I’ve tried oat, almond, soy, and even cashew milk. But coconut milk hits differently—especially in iced drinks.
Here’s why:
- Creaminess: Coconut milk adds a thick, velvety mouthfeel
- Flavor: Its subtle sweetness balances matcha’s earthy tones
- Fat content: Helps absorb matcha’s fat-soluble antioxidants
Nutritional breakdown (per 1 cup canned coconut milk):
- Calories: 445
- Fat: 48g (mostly medium-chain triglycerides)
- Carbs: 6g
- Sugar: 3g
- Protein: 5g
If you’re using carton coconut milk, expect lighter stats—usually 45–80 calories per cup.
Best Type of Matcha for Lattes – Don’t Cheap Out
Not all matcha is created equal. If your matcha tastes bitter or dull, it’s probably low-grade. The key is to look for:
- Ceremonial grade: Best for drinking straight (vibrant color, mild taste)
- Culinary grade: Best for cooking or mixing (slightly more bitter)
- Origin: Look for matcha from Uji or Nishio in Japan
- Color: It should be bright, vivid green, not yellowish or olive
My favorite brands:
- Ippodo (Japan) – pricey, but unmatched quality
- Jade Leaf – good balance for lattes
- MatchaBar – accessible and solid quality
Avoid buying from random marketplaces with no origin info. It’s not worth saving $3 if it tastes like lawn clippings.
Ingredients You Need – Keep It Minimal
Here’s all you need for one tall glass (about 16 oz):
- 1 tsp high-quality matcha powder (2g)
- 1–2 tbsp hot water (not boiling, 160°F max)
- 1–2 tsp maple syrup or sweetener of choice
- 1 cup unsweetened coconut milk (chilled)
- ½ cup ice cubes
Optional extras:
- Splash of vanilla extract (½ tsp)
- Sprinkle of cinnamon or cardamom
- Frother or whisk
You can make this drink with just a bowl and spoon if needed, but a bamboo whisk (chasen) or hand frother makes life easier.
Step-by-Step: How to Make Iced Matcha Latte with Coconut Milk
Let’s walk through it like you’re standing in my kitchen. It’s foolproof once you try it once.
Step 1: Sift the Matcha
Put 1 tsp of matcha into a small bowl or cup and sift it through a fine mesh strainer. This breaks up clumps and ensures smooth mixing.
Matcha is like a diva—it doesn’t like to mingle until you treat it right.
Step 2: Add Hot Water
Pour in 1–2 tablespoons of hot (not boiling) water. Use around 160°F. Boiling water will burn the matcha and make it bitter.
Step 3: Whisk or Froth
Use a bamboo whisk or frother to whisk the matcha in an “M” or “W” motion until smooth and frothy.
If you don’t have a whisk:
- Use a small blender
- Shake in a sealed jar
- Use a spoon and stir like you’re waking it up from a nap
The goal is a smooth, foamy green shot.
Step 4: Sweeten to Taste
Stir in maple syrup, honey, agave, or whatever sweetener you like. I usually go with 1 tsp maple syrup—it adds depth and compliments the coconut flavor beautifully.
Step 5: Pour Over Ice and Coconut Milk
Grab a glass filled with ice. Pour in the chilled coconut milk first, then slowly add the matcha mixture on top for a stunning layered effect.
If you want the barista swirl look, don’t stir right away—let the green float above the white for that Instagram-worthy moment.
Step 6: Stir and Sip
Once you’re done staring at it, give it a quick stir. Now taste it. Creamy, earthy, sweet, cold—it hits every note.
Add-Ons to Elevate Your Iced Matcha Latte
Once you’ve nailed the basic recipe, try remixing it with one or two of these:
- Vanilla extract – for a bakery-smooth flavor
- Collagen powder – boosts skin and joint health without flavor
- Protein powder – turns it into a meal on the go
- Chia seeds – for a matcha pudding vibe
- Cinnamon or nutmeg – adds warmth to the flavor
- Espresso shot – for a matcha-coffee hybrid (aka “dirty matcha”)
Matcha vs Coffee – What You Should Know
| Comparison | Matcha | Coffee |
|---|---|---|
| Caffeine | ~70mg | ~95mg |
| L-theanine | 34mg | 0mg |
| Energy release | Smooth, gradual | Fast, sharp spike |
| Acidity | Low | Higher |
| Antioxidants | Very high | Medium |
| Crash/jitters | Rare | Common |
If coffee gives you anxiety or a rollercoaster crash, matcha is your new best friend. Thanks to L-theanine, the caffeine in matcha feels like a focused buzz, not a shaky blast.
Storage Tips for Matcha and Coconut Milk
Matcha
- Store in an airtight tin or resealable bag
- Keep in a cool, dark place—even the fridge
- Use within 2–3 months for best flavor
Coconut Milk
- Carton (unopened): Shelf-stable for months
- Carton (opened): Refrigerate and use within 5–7 days
- Canned: Store leftovers in a sealed jar in fridge for up to 4 days
Never use expired coconut milk—it separates, clumps, and ruins your latte.
Real Talk: Common Mistakes to Avoid
Here’s what trips people up—and how to sidestep it:
- Skipping the sifting: Leads to clumps
- Using boiling water: Makes matcha taste like seaweed
- Too much matcha: 1 tsp is plenty—more isn’t better
- No sweetener at all: You’re not impressing anyone. Add a little.
- Wrong coconut milk: Avoid “light” coconut milk—too watery
Once you get the hang of it, your matcha latte game will be strong enough to flex in any crowd.
How I Fell in Love with This Drink
I first had an iced matcha coconut latte during a sweaty summer in LA. The barista handed me this pale green, swirled drink that looked too pretty to drink. But one sip later—I was hooked.
The earthiness of the matcha, the soft sweetness of coconut milk, the chill of the ice—it was like sipping on calm energy.
Now, I make this 3–4 times a week, especially during the afternoon slump. It wakes me up without frying my nervous system. And on hot days, it feels like drinking a cold breeze.
Health Benefits – Beyond the Taste
If you need more reasons to make this a habit, here’s a health breakdown:
Matcha benefits:
- Boosts metabolism and burns fat
- Supports brain function and focus
- Fights inflammation and free radicals
- Detoxifies naturally due to chlorophyll
- Helps regulate blood sugar
Coconut milk benefits:
- Contains lauric acid for immune support
- Medium-chain fats support energy and brain health
- Helps absorb matcha’s antioxidants
Together, this drink is more than a tasty trend—it’s a functional powerhouse.
Final Thoughts: Why This Drink Belongs in Your Daily Life
You don’t need fancy gear. You don’t need a café. You don’t even need a blender. All you need is good matcha, coconut milk, and five minutes. That’s it.
Make it once and you’ll realize you’ve been overpaying, overcomplicating, and under-enjoying your matcha experience.
Whether you’re sipping in silence, powering through emails, or cooling off after a walk—this iced matcha coconut latte is the reset button you didn’t know you needed.
Now go make one. Your taste buds—and your wallet—will thank you.
