Matcha latte ice cubes are the solution to watery matcha lattes. If you drink iced matcha lattes, you may (like me) not be a fan of the watering down that happens from using regular ice cubes. These latte ice cubes prevent that sad scenario and ensure your matcha latte stays better for longer.
Why You’ll Love This Recipe
Ingredients & Substitutions
The goal of this recipe is to mimic the same combination of ingredients you are using in your matcha latte, so we use the same ingredients in the ice cubes:
- Culinary grade matcha powder. See this section on how to choose matcha for more details.
- Your favorite latte milk. See this section on how to choose the milk for more details.
- A little bit of sweetener (optional). I use sweetened condensed (coconut) milk or simple syrup. This helps combine the matcha powder and keep it from separating from the milk. You can also make your own – it is very easy.
How to Choose the Right Milk
This recipe works with both dairy and non-dairy milks, non-fat and full-fat. However, there are a few important things to note:
- If using non-dairy milk, this recipe works best with non-homemade versions. They are more emulsified and don’t separate as much during the freezing process.
- Skim and non-fat versions separate less during the freezing process, making them the preferred choice when making ice cubes.
Note: The photos for this recipe post were made using store-bought oat milk.
How to Choose the Matcha
When adding ingredients other than water to your matcha, as we do when making a matcha latte, use an unsweetened latte-grade or culinary-grade matcha. Here are some of my favorites:
- Mizuba Matcha Culinary Grade Matcha
- MyEncha Latte Grade Matcha on Amazon
- Matcha Love Culinary Grade Matcha on Amazon
How to Make Matcha Latte Ice Cubes
First, mix matcha powder, your latte milk of choice, and sweetener thoroughly using one of the 5 methods to make a matcha latte.
Note: This recipe works best using a blender to completely emulsify the ingredients. However, the jar-shaking method also works great.
Pour the matcha mixture into an ice cube tray or silicone ice cube mold and transfer it to the freezer. I pour the blender contents into a liquid measuring cup with a spout for easy pouring.
These trays fit exactly 2 cups of matcha latte each.
Freeze until solid, at least 5 hours. However, they are best when frozen overnight.
When ready to have your matcha latte, simply make it as you usually would and add in your ice cubes for an undiluted matcha hit of coldness.
Epic Matcha Lattes to Make
You can use your favorite Matcha Latte flavoring when making these ice cubes. There are plenty of wonderful matcha recipes on the blog… be sure to check them out!
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Matcha Latte Ice Cubes
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Ingredients
- 2 cup milk dairy or non-dairy*, full fat or non-fat, or creamer
- 2 tsp matcha powder culinary or latte grade
- sweetener optional, like sweetened condensed milk or simple syrup
Instructions
- Add the milk, matcha powder, and optional sweetener to a blender or jar. Blend or shake to emulsify.
- Pour into an ice cube tray and transfer to the freezer. This works best if you pour the blender or jar contents into a liquid measuring cup with a spout, first.
- Freeze until solid, at least 5 hours, but preferably overnight.