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Creamy Iced Matcha Latte Recipe with Easy Vanilla Sweet Cream Guide

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A refreshing and creamy iced matcha latte topped with a lightly sweetened vanilla sweet cream, perfect for a sweet pick-me-up or a cozy morning treat.

Ingredients

Scale
  • 1 teaspoon matcha powder (ceremonial grade preferred)
  • 2 ounces hot water (about 175°F/80°C)
  • 1 cup milk of choice (whole milk recommended, almond or oat milk optional)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cold heavy cream
  • 2 tablespoons sweetened condensed milk
  • Ice cubes (about 1 cup)

Instructions

  1. Sift 1 teaspoon of matcha powder into a small bowl to prevent clumps.
  2. Add 2 ounces of hot water (not boiling, ideally 175°F/80°C) to the matcha.
  3. Whisk vigorously in a zig-zag motion until fully dissolved and frothy, about 1-2 minutes.
  4. In a small bowl or jar, combine 1/4 cup cold heavy cream, 2 tablespoons sweetened condensed milk, and 1 teaspoon vanilla extract.
  5. Whisk or shake vigorously until slightly thickened but still pourable, about 2-3 minutes.
  6. Fill a tall glass with about 1 cup of ice cubes.
  7. Pour in 1 cup of milk of choice over the ice.
  8. Slowly pour the whisked matcha over the milk and ice, allowing the green color to swirl.
  9. Gently pour the vanilla sweet cream over the top to create a creamy layer.
  10. Serve immediately, stirring gently before drinking or enjoying the layered look.

Notes

Use ceremonial grade matcha for best flavor and color. Avoid boiling water to prevent bitterness. Whisk matcha well for froth. Use fresh cold ice to avoid dilution. Adjust vanilla sweet cream thickness by whisking longer for soft peaks. For dairy-free, substitute heavy cream with coconut cream and sweetened condensed milk with maple syrup.

Nutrition

Keywords: iced matcha latte, vanilla sweet cream, matcha recipe, creamy matcha, iced latte, easy matcha drink, dairy-free matcha latte option

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