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Salted Maple Matcha Latte lovers, this one’s for you. This creamy iced matcha recipe is lightly sweetened with real maple syrup, balanced with a pinch of salt, and made with properly whisked matcha for the smoothest texture and most vibrant green color. It’s refreshing, cozy, and tastes like something you’d order from a specialty café, but better because you can make it at home.
Whether you enjoy it as is or topped with fluffy cold foam made from heavy cream, this salted maple matcha latte highlights the natural flavors of high-quality matcha without overpowering it. If you’re looking for a matcha recipe that feels elevated but uses simple ingredients, this is the one.
Since you’re here, you have to check out this matcha brownie recipe, as well as this matcha frappuccino recipe!
Why Add Salt to a Matcha Latte?
It might sound unexpected, but adding a pinch of salt makes a huge difference. Salt enhances the natural flavors of matcha, softens any bitterness, and brings out the warmth of the maple syrup. The result is a latte that tastes more balanced and café-quality without needing extra sweeteners.
Think of it the same way salt elevates chocolate or caramel, it does the same thing here.
What Makes This Matcha Recipe Special
This matcha latte stands out because of a few intentional choices:
- Real maple syrup instead of refined sugar for a deeper, more complex sweetness
- Properly whisked matcha using warm (not boiling) water for a smooth, clump-free base
- Whole milk for creaminess, with an optional cold foam made from heavy cream
- A balanced flavor profile that lets the matcha shine
When matcha is prepared correctly, you’ll notice that signature vibrant green color, which is a great indicator of freshness and quality.
Let’s Chit Chat!
I’ve been making this salted maple matcha latte nonstop for the last few months. It started as one of those “let me test this real quick” drinks and somehow turned into my daily go-to. Every single time I post it on Instagram, I get flooded with DMs asking how I made it and why it sounds so good, and honestly, that’s how I knew it needed a permanent spot on the blog.
What really makes this drink special is how balanced it is. The maple syrup adds just enough sweetness, the matcha stays smooth and earthy, and that tiny pinch of salt ties everything together. It sounds simple, but it makes such a noticeable difference.
I’ve also been topping it with a cloud foam dupe inspired by Lalaland, and it takes this latte to another level. It’s light, creamy, and melts perfectly into the matcha without overpowering it. You don’t need a fancy setup, just a few simple ingredients and a whisk or frother.
Key Ingredients You’ll Need for this salted maple matcha latte
Table of Contents
- Why Add Salt to a Matcha Latte?
- What Makes This Matcha Recipe Special
- Key Ingredients You’ll Need for this salted maple matcha latte
- How to Get Smooth, Clump-Free Matcha
- Optional Creamy Cold Foam Topping
- Flavor Notes & Customizations for This Salted Maple Matcha Latte
- When to Enjoy This salted maple Matcha Latte
- Frequently Asked Questions
- Salted Maple Matcha Latte (Iced) Recipe
One of the best things about this drink is how simple the ingredients list is.
- Matcha powder (ceremonial grade recommended)
- Warm water to dissolve and whisk the matcha smoothly
- Maple syrup for natural sweetness. You could also use honey here if you prefer that flavor!
- Whole milk (or your favorite milk alternative)
- A small pinch of salt to balance the flavors
Optional Add-Ins
- Vanilla for extra warmth and sweetness
- Cold foam made with heavy cream and sweetened condensed milk
These ingredients come together to create a latte that tastes indulgent but still feels clean and fresh.
How to Get Smooth, Clump-Free Matcha
If you’ve ever had grainy or bitter matcha, it usually comes down to technique. The key is starting with warm water, not boiling water, and fully dissolving the matcha before adding milk.
Sifting your matcha and whisking it until it’s fully smooth creates that classic café-style texture. Properly whisked matcha should look glossy, smooth, and bright green, never dull or muddy.
Optional Creamy Cold Foam Topping
While this latte is delicious on its own, the cold foam takes it to another level. The combination of heavy cream and sweetened condensed milk creates a soft, airy foam that gently melts into the drink.
It adds richness without overpowering the matcha and pairs beautifully with the maple and salt.
Flavor Notes & Customizations for This Salted Maple Matcha Latte
This salted maple matcha latte has layers of flavor:
- Earthy, grassy matcha
- Warm, caramel-like maple syrup
- Subtle savory balance from the salt
- Creamy milk and optional vanilla
You can easily customize it by:
- Adding a splash of vanilla
- Using extra oat milk for a slightly sweeter, dairy-free version
- Adjusting maple syrup to your preferred sweetness
When to Enjoy This salted maple Matcha Latte
This drink works year-round:
- Over ice in warmer months
- With less ice or lightly warmed milk when it’s cooler
- As a morning coffee alternative or an afternoon pick-me-up
It’s calming, energizing, and feels like something you’d order at a specialty cafe, but better because you made it at home.
Frequently Asked Questions
A small pinch of salt enhances the natural flavors of matcha and maple syrup, reduces bitterness, and makes the latte taste smoother and more balanced, similar to how salt elevates caramel or chocolate.
Yes. If you don’t have a traditional matcha whisk, you can use a milk frother, handheld electric whisk, or even a tightly sealed jar and shake vigorously until the matcha is fully dissolved and smooth.
Matcha that isn’t a vibrant green color is usually caused by lower-quality matcha, water that’s too hot, or matcha that wasn’t properly whisked. Using ceremonial-grade matcha and warm (not boiling) water helps preserve color and flavor.
The water should be hot but not boiling, ideally around 160–175°F. Water that’s too hot can scorch the matcha, making it bitter and dull in color.
Absolutely. Adding a small splash of vanilla enhances the warmth and sweetness of the drink and pairs beautifully with maple syrup and matcha without overpowering the flavors.
Maple syrup dissolves easily in warm water and adds a deeper, more complex sweetness compared to white sugar. It also complements matcha’s earthy flavor better than most refined sweeteners.
Yes. You can replace whole milk with oat milk, almond milk, or coconut milk. For dairy-free cold foam, use a barista-style plant cream and sweeten with maple syrup.
To reduce bitterness, always sift your matcha, whisk it thoroughly with warm water, avoid boiling water, and add a pinch of salt or natural sweetener like maple syrup to balance the flavors.
Ceremonial matcha is made from younger tea leaves and has a smoother, less bitter flavor, making it ideal for drinks like lattes. Culinary matcha is stronger and more bitter, better suited for baking.
You can prepare the whisked matcha mixture ahead of time and store it in the fridge for up to 24 hours. Shake or stir before serving, then add milk and ice when ready to drink.
Salted Maple Matcha Latte (Iced)
Ingredients
Matcha Latte
- 1 cup whole milk
- 1-2 tablespoons maple syrup adjust to taste
- 1½ teaspoons ceremonial-grade matcha powder
- ¼ cup hot water not boiling
- Pinch of salt
- Ice for serving
Optional Cold Foam
- ¼ cup heavy cream
- 1½ tablespoons sweetened condensed milk
Instructions
Make the Matcha
- In a small bowl or cup, add the hot water, maple syrup, salt, and sifted matcha powder.1-2 tablespoons maple syrup, 1½ teaspoons ceremonial-grade matcha powder, ¼ cup hot water, Pinch of salt
- Whisk vigorously (or use a milk frother) until the matcha is fully dissolved and smooth, with no clumps.
Assemble the Latte
- Fill a tall glass with ice. Pour in the whole milk, then slowly pour the prepared matcha mixture over the milk.1 cup whole milk, Ice
- Stir gently to combine.
Optional Cold Foam
- In a small bowl or cup, whisk or froth the heavy cream and sweetened condensed milk until soft peaks form.1½ tablespoons sweetened condensed milk, ¼ cup heavy cream
- Spoon or pour the cold foam over the iced matcha latte.
Notes
- Sweetness: Start with 1 tablespoon of maple syrup and add more to taste.
- Milk options: Whole milk gives the creamiest result, but oat milk or almond milk work well too.
- Water temperature: Avoid boiling water, it can make matcha bitter. Aim for hot but drinkable.
- No cold foam? This latte is just as good without it for a lighter drink.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
