Frozen Matcha Latte Recipe: Home and Café Methods

US volume measures in parentheses are approximate; use a scale for consistent results.

This frozen matcha latte is blended for a smooth, drinkable texture rather than an overly sweet milkshake. Tay Leaf’s concentrated 4-gram matcha base gives Kyoto Teien enough presence to remain recognizable through milk, ice and sweetener.

Frozen Matcha Latte Recipe

Yield: One approximately 16 oz drink

• 4 grams (about 2 tsp) Kyoto Teien matcha
• 30 grams (about 2 tbsp) filtered water at 160°F
• 130 grams (about ⅝ cup) cold milk or oat milk
• 140 grams (about 1 cup ice) ice
• 15–20 grams (about 2½–3⅓ tsp) simple syrup or vanilla syrup
• Optional: 0.5–1 gram (about ⅛–⅓ tsp) xanthan gum or a measured commercial neutral beverage base

Prepare the Matcha Base

1. Sift 4 grams (about 2 tsp) of matcha.
2. Add approximately 15 grams (about 3 tsp) of water at 160°F and form a smooth paste.
3. Add the remaining water.
4. Whisk or froth until evenly dispersed.
5. Allow the base to cool briefly before blending.

Blend the Frozen Matcha

1. Add the milk, syrup and matcha base to the blender first.
2. Add the optional stabilizer or neutral base.
3. Add the ice last.
4. Blend for approximately 30–45 seconds, or until completely smooth and evenly colored.
5. Pour immediately into a 16 oz cup and serve.

Texture Options

• Lighter and more drinkable: Add 10–20 grams (about 2⅛–4¼ tsp) more milk.
• Thicker: Add 10–20 grams (about ⅓ oz ice by weight to ⅔ oz ice by weight) more ice.
• Smoother without a commercial base: Use 0.5 gram (about ⅛ tsp) xanthan gum, then increase only if testing shows it is needed.
• More dessert-like: Use vanilla syrup or a sweetened neutral base, keeping total sweetness controlled.

Recommended Café Texture Bases

• Monin Neutral Beverage Base: Designed to add body without changing the primary flavor. Follow its label dosage and account for its sweetness.
• Big Train Neutral Frappé Base: A powdered café option for a consistent creamy texture. Follow the manufacturer’s serving formula, then verify that matcha remains prominent.
• No commercial base: Standardize the milk, ice and blender cycle, with an optional very small xanthan portion.

Commercial bases differ in sweetness, dairy content and thickening power. Do not substitute them gram for gram.

For Beginners at Home

Make the recipe without xanthan first. The drink may separate faster, but it will still taste good when served immediately. If the texture is too icy, reduce the ice slightly rather than adding a large amount of sweetener.

For Cafés

Weigh the ice rather than filling to an inconsistent scoop line. Document the blender model, speed and blend time along with the complete formula. Prepare each drink to order and serve immediately.

Use the standard Tay Leaf Matcha Base or approximately 34 grams (about 2 tbsp + 1 tsp) of prepared café batch per drink.

Frozen Matcha Troubleshooting

The drink separates quickly

Serve immediately, verify the ice-to-liquid ratio and consider a small measured amount of xanthan or a neutral beverage base.

The texture is too icy

Reduce the ice by 10–20 grams (about 2⅛–4¼ tsp) or increase the milk slightly.

The drink is too thin

Add 10–20 grams (about ⅓ oz ice by weight to ⅔ oz ice by weight) of ice and blend again briefly.

The matcha tastes weak

Confirm that the full 4 grams (about 2 tsp) were used. Reduce syrup or milk before automatically increasing the matcha.

Adjusting the Flavor

Use Tay Leaf’s formula as the starting point, then change only one variable at a time. Record the exact milk, ice, sweetener, base product and blend cycle once the desired flavor and texture are reached.

Why Kyoto Teien Works in a Frozen Drink

Kyoto Teien’s low bitterness and rich umami allow it to remain smooth when blended, while its vibrant color and sweet nuttiness stay present through milk and ice.

Shop Kyoto Teien matcha, explore the Complete Matcha Guide, or visit Tay Leaf Wholesale.