If you’ve ever sipped an iced matcha latte at a trendy café and thought, “I wish I could make this at home,” this recipe is for you. This Iced Matcha Latte with Honey Vanilla Syrup brings the vibrant, earthy goodness of matcha to your glass—balanced by the natural sweetness of honey and a hint of vanilla warmth.
Unlike sugar-laden coffeehouse versions, this homemade iced matcha latte is cleaner, more customizable, and surprisingly easy to make. Whether you’re looking for a caffeine alternative to coffee or just want a cool, healthy pick-me-up, this drink checks all the boxes.
What is an Iced Matcha Latte?
A matcha latte is a Japanese-inspired beverage made from matcha green tea powder, hot water, and milk. When served cold with ice, it becomes an iced matcha latte—perfect for warm weather or anyone who enjoys their drinks cool and creamy.
What makes this version extra special? The homemade honey vanilla syrup. It gently sweetens the matcha and adds a luxurious, aromatic twist that enhances the drink without overpowering the natural flavor of the tea.
Health Benefits of Matcha
Before we jump into the recipe, let’s talk about why matcha is more than just a trendy green drink:
- Rich in Antioxidants: Especially catechins, which support cellular health.
- Boosts Calm Focus: Thanks to L-theanine, matcha offers a calm, sustained energy without the jitters of coffee.
- Supports Metabolism: Some studies suggest matcha may help enhance fat burning and increase metabolic rate.
- Naturally Detoxifying: Matcha is high in chlorophyll, which can help cleanse the body.
Ingredients Overview
Here’s what you’ll need to make the perfect Iced Matcha Latte with Honey Vanilla Syrup at home.
For the Honey Vanilla Syrup:
- Honey: Naturally sweet and floral. Choose raw or local honey if possible.
- Water: To thin out the syrup to a pourable consistency.
- Vanilla Extract: Adds depth and aromatic sweetness.
For the Matcha Latte:
- Matcha Powder: Use ceremonial-grade matcha for the best flavor and color.
- Hot Water (90°C): Helps dissolve the matcha for a smooth texture.
- Milk: Any milk works—dairy, almond, oat, soy, or coconut depending on preference.
- Ice Cubes: The colder, the better.
How to Make Iced Matcha Latte with Honey Vanilla Syrup (Step-by-Step)
Step 1: Prepare the Honey Vanilla Syrup
In a small saucepan, combine 3 tablespoons of honey and 3 tablespoons of water. Heat over low heat, stirring constantly until the honey dissolves (2-3 minutes). Remove from heat and stir in ½ teaspoon of vanilla extract. Let it cool completely. You can store leftovers in the fridge for up to a week.
Step 2: Whisk the Matcha
In a small bowl or matcha whisking bowl, sift 1.5 teaspoons of matcha powder to remove clumps. Add 60 ml of hot water (90°C). Use a bamboo whisk (chasen) or electric frother to whisk in a zigzag motion until frothy and fully dissolved.
Tip: If you don’t have a bamboo whisk, a small hand frother or blender will do the job.
Step 3: Assemble the Drink
Fill two tall glasses with ice. Add 1 to 1.5 tablespoons of the honey vanilla syrup into each glass. Pour in ½ cup of your chosen milk per glass. Gently pour the whisked matcha on top to create beautiful green-and-white layers.
Step 4: Stir and Serve
Before sipping, stir your iced matcha latte to combine all the layers into a creamy, refreshing treat. Serve immediately and enjoy!
Tips for the Perfect Iced Matcha Latte
- Use Ceremonial-Grade Matcha: This ensures a smooth, non-bitter flavor and a vibrant green color.
- Don’t Boil the Water: Boiling water can burn the matcha, causing it to taste bitter. Aim for 80–90°C.
- Chill the Glasses: For an extra-cold drink, place your glasses in the freezer for a few minutes before serving.
- Sweetness Level: Start with 1 tbsp of syrup and adjust to taste.
- Layered Look: To maintain the beautiful green layer on top, pour the matcha gently over the back of a spoon held over the glass.
Variations to Try
1. Coconut Matcha Latte
Use coconut milk instead of regular milk for a tropical twist. Add shredded coconut on top for garnish.
2. Iced Dirty Matcha
Add a shot of espresso for a bold matcha-coffee fusion.
3. Vegan-Friendly
Use maple syrup or agave in place of honey and your favorite plant-based milk.
4. Lavender Honey Matcha
Add a few drops of culinary-grade lavender extract to the syrup for a floral note.
Serving Suggestions
- Pair with light pastries like almond biscotti, butter cookies, or matcha mochi.
- Serve as a brunch beverage or an afternoon energy boost.
- Pour it into a travel tumbler for a refreshing drink on the go.
Storage and Make-Ahead Tips
- Honey Vanilla Syrup: Store in a small glass jar in the fridge for up to 7 days.
- Pre-Mixed Latte Base: Combine syrup and milk ahead of time and store in the fridge for up to 2 days.
- Do Not Store Whisked Matcha: For best results, whisk matcha fresh every time.
Why Make Iced Matcha Latte at Home?
While it’s easy to grab one at a coffee shop, making your own Iced Matcha Latte with Honey Vanilla Syrup means:
- Full control over ingredients and sweetness
- Significant cost savings
- Endless variations based on your mood
- No artificial additives or preservatives
Final Thoughts
This Iced Matcha Latte with Honey Vanilla Syrup is more than just a pretty green drink—it’s a thoughtful, calming, and delicious way to fuel your day. Whether you’re sipping it during a hot summer afternoon or looking for a healthier alternative to sugary iced coffees, this recipe delivers on flavor, health, and aesthetic.
With just a few simple ingredients and tools, you can bring café-quality matcha lattes into your kitchen—and once you do, you’ll never go back.
Iced Matcha Latte with Honey Vanilla Syrup Recipe
Description
This Iced Matcha Latte with Honey Vanilla Syrup is a refreshing, antioxidant-rich beverage that blends vibrant ceremonial-grade matcha with creamy milk and a homemade syrup infused with real vanilla and honey. Naturally sweetened and utterly smooth, this drink is the perfect way to cool down while enjoying the calming energy of matcha.
Ingredients
For the Honey Vanilla Syrup
For the Matcha Latte
Instructions
Make the Honey Vanilla Syrup
- In a small saucepan over low heat, combine the honey and water. Stir continuously until the honey dissolves completely (about 2-3 minutes). Remove from heat and stir in the vanilla extract. Let the syrup cool for 5 minutes before using. Store extra syrup in a sealed jar in the refrigerator for up to 1 week.
Whisk the Matcha
- Sift the matcha powder into a matcha bowl or small mixing bowl to prevent clumps. Add 60 ml of hot water (around 90°C) and whisk vigorously in a zigzag (M or W) motion using a bamboo whisk (chasen) or a handheld frother until the matcha is frothy and fully dissolved.
Assemble the Drink
- Fill two glasses with ice cubes. Pour 1–1.5 tablespoons of the honey vanilla syrup into each glass. Divide the milk evenly between the glasses. Finally, top each drink with the freshly whisked matcha. Stir gently to combine or leave it layered for a stunning visual.
Serve
- Serve immediately with a straw or a long spoon. Stir before drinking for the best flavor balance.
Note
Milk Options: Oat milk creates a creamy texture and complements the matcha’s earthy notes, while almond milk offers a nutty finish.
Matcha Quality: Ceremonial-grade matcha is best for drinking due to its smoothness and vibrant color.
Adjust Sweetness: You can add more or less syrup to suit your taste.
Storage: Store extra syrup in the refrigerator for up to 1 week. Matcha is best made fresh and not stored.
Pro Tip: Use clear ice cubes or ice spheres for a more aesthetic presentation.
