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.

Green ice cubes stacked in a clear glass bowl.

Why You’ll Love This Recipe

  • No more watery matcha lattes: those watery days are over! With these ice cubes, your latte will stay topped up as they melt
  • Easy to make ahead of time: It’s simple to make a lot of these and keep them in the freezer whenever you need ice cubes.

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:

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:

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.

A hand pouring green liquid into a glass measuring measuring.

These trays fit exactly 2 cups of matcha latte each.

Two hands holding a blue ice cube tray filled with green liquid.

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!

A stack and scattering of green ice cubes on a white countertop.

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Green ice cubes in a bowl.

Matcha Latte Ice Cubes

5 from 2 votes
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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. Well, here is the solution – matcha latte ice cubes!
Prep Time5 minutes
Cook Time0 minutes
Resting Time5 hours
Total Time5 hours 5 minutes
Course: Drinks
Cuisine: American, Japanese
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 4
Calories: 79kcal

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.

Video

Notes

This recipe works best using a blender to completely emulsify the ingredients. However, the jar-shaking method also works great.
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.
Freezing overnight is ideal, although 5 hours will suffice.
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 (affiliate links):

Nutrition

Calories: 79kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 183mg | Sugar: 6g | Vitamin A: 298IU | Calcium: 150mg | Iron: 1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
5 from 2 votes (2 ratings without comment)

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