I used to spend way too much money on matcha lattes until I figured out how to make this iced brown sugar matcha latte at home. Now I’m hooked!
Don’t worry if you’ve never made matcha before. I was nervous my first time, too. But this recipe is super easy. All you need is matcha powder, brown sugar and milk. The brown sugar adds this amazing caramel sweetness that makes the drink taste special, and it’s so much cheaper than buying it at a café.
What I love most is how flexible this recipe is. Use whatever milk you have, adjust the sweetness how you like it, and it still turns out great. Plus, it looks really pretty with all the layers. Here’s the best part: it takes about 10 minutes to make.
Give it a try. I bet you’ll love it as much as I do. It’s the perfect way to treat yourself without spending coffee shop prices.
Why You’ll Love This Recipe
- Café-quality drink at home for a fraction of the price
- Perfect balance of earthy matcha and caramel-sweet notes
- Customizable sweetness and milk options
- No special barista skills needed
- Ready in just 10 minutes
- Beautiful layered appearance perfect for photos
- Refreshing alternative to traditional coffee drinks
Quick Facts
An Iced Brown Sugar Matcha Latte is a refreshing cold drink that has taken over social media and coffee shops, combining the earthy elegance of Japanese matcha green tea with the rich, caramel-like sweetness of brown sugar syrup. When layered in a glass with cold milk and ice, it creates a stunning display of colors – dark brown sugar syrup at the bottom, creamy white milk in the middle, and vibrant green matcha on top. It’s become a popular alternative to regular coffee or plain matcha lattes, especially for those who find traditional matcha too bitter, as the brown sugar adds a unique caramel undertone that makes the drink more approachable.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 1 large drink (16 oz)
- Calories: 180 kcal
- Skill Level: Beginner
Equipment Needed
- Small Saucepan: For making the brown sugar syrup
- Matcha Whisk (Chasen) or Electric Frother: Essential for properly dissolving matcha and creating a smooth texture
- Fine-Mesh Strainer: For sifting matcha to prevent clumps
- Small Bowl (Preferably Ceramic): The traditional choice for whisking matcha as it helps maintain temperature
- Long Spoon or Straw: For mixing and achieving the perfect blend
- Tall Glass (16 oz): Allows space for the beautiful layering effect
- Measuring Spoons: For precise ingredient portions
- Kitchen Scale (Optional): For exact matcha measurements
Ingredients
For the Brown Sugar Syrup
- 2 tablespoons brown sugar
- 2 tablespoons water
For the Matcha Layer
- 1 teaspoon ceremonial or premium grade matcha powder
- 2 tablespoons hot water (175°F/80°C)
For Assembly
- ¾ cup milk (dairy or non-dairy)
- 1 cup ice cubes
- Optional: whipped cream for topping
How To Make
1. First, let’s make the brown sugar syrup. Put 2 tablespoons of brown sugar and 2 tablespoons of water in a small saucepan. Heat it over medium heat and stir until the sugar completely dissolves – this usually takes about 2 minutes. Take it off the heat and let it cool down while you prepare the rest.
2. While the syrup cools, let’s prepare your matcha. Boil some water and let it cool for about 2 minutes (we want hot but not boiling water, around 175°F if you have a thermometer). Put 1 teaspoon of matcha powder through a small strainer into a bowl – this gets rid of any lumps. Add 2 tablespoons of your hot water to the matcha. Using your matcha whisk or frother, mix it in a ‘W’ or ‘M’ motion until it’s smooth and a bit frothy, with no lumps. This takes about 1 minute.
3. Now for the fun part – putting it all together. Take your tall glass and pour in the cooled brown sugar syrup. Add enough ice cubes to fill about half the glass. Slowly pour in ¾ cup of cold milk. Finally, gently pour your matcha mixture over the top.
You can either leave it layered and take a pretty picture (it’ll have brown sugar at the bottom, white milk in the middle, and green matcha on top), or stir it all together with a long spoon to mix the flavors.
That’s it! Take a sip and enjoy your homemade iced brown sugar matcha latte. Remember, if it’s not sweet enough, you can always add more syrup, or if it’s too strong, add a splash more milk. Make it exactly how you like it.
The brown sugar syrup can be stored in the fridge for up to 2 weeks if you want to make extra for later. Just warm it up a bit if it gets too thick.
Pro Tips
- Water Temperature: Use water between 175°F-185°F (80°C-85°C). Boiling water makes matcha bitter
- Matcha Quality: Invest in ceremonial or premium grade matcha for best flavor
- Sifting is Non-Negotiable: Always sift matcha to prevent clumps
- Perfect Froth: Count 15-20 whisking strokes for optimal frothiness
- Layering Technique: Pour matcha slowly over the back of a spoon for distinct layers
- Ice Matters: Use large ice cubes for slower melting and better presentation
Serving Suggestions
- Serve immediately while frothy and cold
- Garnish with whipped cream and a light dusting of matcha powder
- Pair with light pastries or Japanese sweets
- Serve in a clear glass to showcase the layers
- Add a reusable straw for easy mixing and sipping
Troubleshooting Common Issues
- Clumpy Matcha: Solution: Always sift and whisk vigorously
- Bitter Taste: Likely cause: Water too hot or low-quality matcha
- Syrup Crystallizing: Solution: Ensure sugar completely dissolves while heating
- Separation: Normal for layers; stir before drinking
- Not Sweet Enough: Add syrup to taste
Ingredient Alternatives
- Milk Options: Oat milk, almond milk, soy milk, coconut milk
- Sweetener Options: Honey, maple syrup, date syrup, monk fruit sweetener
- Matcha Alternatives: Hojicha powder for a roasted tea flavor
- Ice Alternatives: Frozen milk cubes, coffee ice cubes
Storage Guidelines
- Brown Sugar Syrup: Refrigerate up to 2 weeks in airtight container
- Prepared Matcha: Best consumed immediately
- Pre-Mixed Base: Store unmixed components separately
- Ice Cubes: Can be made ahead and stored in freezer
Variations
- Coconut Brown Sugar Matcha
- Use coconut milk
- Add coconut brown sugar
- Garnish with toasted coconut
- Salted Caramel Matcha
- Add a pinch of sea salt to syrup
- Top with salted caramel sauce
- Vanilla Brown Sugar Matcha
- Add vanilla extract to syrup
- Use vanilla-infused milk
Frequently Asked Questions
Q: Can I make this sugar-free? A: Yes, use monk fruit sweetener or stevia-based brown sugar alternative.
Q: Why is my matcha bitter? A: Usually due to water temperature being too hot or lower-grade matcha.
Q: Can I make the components ahead of time? A: Brown sugar syrup can be made ahead. Matcha should be prepared fresh.
Q: How do I store leftover brown sugar syrup? A: In an airtight container in the refrigerator for up to 2 weeks.
Q: What type of matcha should I use? A: Ceremonial or premium grade for best results.
Thank you for following along with my favorite matcha recipe. Making this iced brown sugar matcha latte at home has seriously changed my morning routine, and I hope it’ll do the same for you. Don’t worry if your first try isn’t perfect, mine definitely wasn’t. The fun part is adjusting the sweetness and experimenting with different milk options until you find your perfect match.
I’d love to see how your matcha latte turns out! Tag me in your photos or leave a comment below to let me know what you think. Did you try any special variations? How does it compare to your usual coffee shop order?
Quick tip before you go: If you’re planning to make this regularly (trust me, you will!), consider making a bigger batch of brown sugar syrup to keep in the fridge. It’ll save you time on busy mornings.
Remember, the key to a great matcha latte is using good quality matcha powder – it makes all the difference. And don’t skip the sifting step, no matter how tempting it is!
Happy matcha making! 💚
P.S. If you loved this recipe, don’t forget to save it for later and share it with your matcha-loving friends. And check out my other drink recipes for more coffee shop favorites you can make at home.
Recipe Card
Iced Brown Sugar Matcha Latte
Ingredients
For the Brown Sugar Syrup
- 2 tablespoons brown sugar
- 2 tablespoons water
For the Matcha Layer
- 1 teaspoon ceremonial or premium grade matcha powder
- 2 tablespoons hot water 175°F/80°C
For Assembly
- ¾ cup milk dairy or non-dairy
- 1 cup ice cubes
- Optional: whipped cream for topping
Instructions
- First, let’s make the brown sugar syrup. Put 2 tablespoons of brown sugar and 2 tablespoons of water in a small saucepan. Heat it over medium heat and stir until the sugar completely dissolves – this usually takes about 2 minutes. Take it off the heat and let it cool down while you prepare the rest.
- While the syrup cools, let’s prepare your matcha. Boil some water and let it cool for about 2 minutes (we want hot but not boiling water, around 175°F if you have a thermometer). Put 1 teaspoon of matcha powder through a small strainer into a bowl – this gets rid of any lumps. Add 2 tablespoons of your hot water to the matcha. Using your matcha whisk or frother, mix it in a ‘W’ or ‘M’ motion until it’s smooth and a bit frothy, with no lumps. This takes about 1 minute.
- Now for the fun part – putting it all together. Take your tall glass and pour in the cooled brown sugar syrup. Add enough ice cubes to fill about half the glass. Slowly pour in ¾ cup of cold milk. Finally, gently pour your matcha mixture over the top.
- You can either leave it layered and take a pretty picture (it’ll have brown sugar at the bottom, white milk in the middle, and green matcha on top), or stir it all together with a long spoon to mix the flavors.
- That’s it! Take a sip and enjoy your homemade iced brown sugar matcha latte. Remember, if it’s not sweet enough, you can always add more syrup, or if it’s too strong, add a splash more milk. Make it exactly how you like it.