Matcha Coffee Recipe You Can Make at Home

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I started making matcha coffee because I was curious, not because anyone told me to. Two things I genuinely love, matcha and coffee, in one glass. How bad could it go?

Turns out, not bad at all. The bitterness from both actually works together. Condensed milk ties it together. Fresh milk softens everything. The result is layered, cold, and way more interesting than a regular iced latte.

What Is Matcha Coffee?

Matcha coffee is an iced drink that layers brewed matcha with coffee, sweetened condensed milk, and fresh milk. Sometimes a float of heavy cream on top.

It’s not a matcha latte with espresso poured in as an afterthought. The proportions are specific. The layering is intentional. When you get it right, each sip hits a little differently depending on where you drink from.

What You Need

Equipment:

A small bowl or cup
A matcha whisk or small spoon
A tall glass
A spoon for layering

Ingredients (1 serving):

2g matcha powder
20ml hot water (80°C / 176°F)
30ml sweetened condensed milk
50ml fresh milk, unsweetened
40ml coffee (1 shot espresso, 1 tbsp instant coffee dissolved in 40ml hot water, or 40ml strong drip coffee)
Ice
Heavy cream, optional

How to Make Matcha Coffee

1. Make the matcha.

Add 2g matcha powder to a small bowl. Pour in 20ml of hot water at around 80°C. Whisk in a “W” or zigzag motion until smooth and no clumps remain. Set aside.

2. Brew your coffee.

Use whichever method fits your morning. If you’re using instant, dissolve it in 40ml of hot water and let it cool slightly before using. If you’re pulling espresso, one shot is perfect.

3. Mix matcha and condensed milk.

Pour the matcha into your glass first. Add 30ml of condensed milk. Stir until fully combined. This is your base layer.

4. Add ice.

Fill the glass with ice.

5. Pour in the fresh milk.

Add 50ml of unsweetened fresh milk over the ice. Pour gently.

6. Add heavy cream (optional).

If you have heavy cream, pour a thin layer on top of the milk. It floats and adds richness. Skip it if you don’t have it. The drink holds up fine without it.

7. Pour the coffee last.

Slowly pour your coffee over the back of a spoon to layer it on top of everything. Take your time here. This pour is what makes the drink look as good as it tastes.

Stir before drinking, or enjoy each layer separately first.

A Few Tips Before You Start

Don’t use boiling water for the matcha. Boiling water makes matcha taste harsh and bitter. Around 80°C is the sweet spot. Let your kettle sit for two minutes after boiling and you’re close enough.

Whisk properly. Clumpy matcha means uneven flavor. Thirty seconds of proper whisking makes a big difference.

Condensed milk is not optional. It does more than add sweetness. It binds the matcha base and gives the drink its body. Growing up around Vietnamese coffee culture, I learned early that condensed milk in a cold drink is almost always the right call. In the US, look for Longevity brand at Asian grocery stores. Nestlé La Lechera also works well.

Make your coffee strong. Weak coffee gets lost behind the matcha and condensed milk. If you’re using instant, don’t dilute it more than necessary. You need it to hold its own as the top layer.

Heavy cream is a bonus, not a requirement. When I have time, I add it. On a busy morning, I skip it. Either way the drink works.

FAQ

Which coffee works best for this recipe?

Espresso gives the cleanest, boldest result. Instant coffee is fine for a quick version, and Nestlé is reliable. If you want to experiment with Vietnamese-style coffee using a phin filter, the darker roast profile pairs really well with matcha.

Can I make this without condensed milk?

You can substitute with regular sugar and a bit more fresh milk, but the texture won’t be the same. Condensed milk adds a thickness that regular sugar can’t replicate. If you need dairy-free, sweetened coconut condensed milk is a solid swap.

Can I use matcha powder from a grocery store?

Culinary grade matcha is fine for this. You don’t need ceremonial grade. Just avoid the pre-sweetened matcha mixes, which will throw off your sweetness balance.

Does this have a lot of caffeine?

Yes. You’re getting caffeine from both the matcha and the coffee. If you’re sensitive, use a half shot of espresso or reduce the instant coffee amount.

Matcha coffee is one of those drinks that rewards a little attention. Good matcha, strong coffee, the right amount of condensed milk. Get those three right and the rest falls into place.