Salted Maple Matcha Latte (Iced)

Iced salted matcha latte with a cream top and flickering lights behind it.

5 from 1 vote

This Salted Maple Matcha Latte is smooth, lightly sweetened with real maple syrup, and perfectly balanced with a pinch of salt to bring out the earthy matcha flavor. It’s refreshing over ice and even better topped with fluffy cold foam

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Servings: serving

Author: Chahinez Tabet Aoul

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