Iced Matcha Latte

This is a very popular drink in teahouses, and it’s actually quite easy to recreate at home, provided you measure the sugar carefully so the milk sets properly when chilled. Be careful with standard almond milk, as it sometimes sets too quickly; whole milk or barista-style oat milk provides a smoother result. You will get a beautifully frosted preparation that retains all the subtlety of green tea. I particularly love drinking it through a wide straw to fully enjoy its refreshing quality.

Iced Matcha Latte

Recipe by Camille RoosCourse: Frappé / coffeeCuisine: JapaneseDifficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

45

minutes

Total time

50

minutes

A Japanese green tea twist, easy to perfect by following the right milk and sugar ratio for a flawless cold set.

Ingredients

• 2 tablespoons matcha green tea powder (approx. 10 g)

• 150 ml hot water (to dissolve the matcha)

• 750 ml milk (whole or barista-style oat)

• 100 ml cane sugar syrup (essential for the machine’s operation)

Instructions

• Whisk the matcha into the hot water using a small whisk to remove any lumps, then let it cool completely before proceeding: the machine cannot accept any hot ingredients. Hot water perfectly dissolves the matcha before incorporating the cold liquids.
• In a container, mix the dissolved matcha, the milk, and the cane sugar syrup. The sugar in the syrup prevents the milk from freezing into a solid block of ice.
• Pour the mixture into the Ninja Slushi vessel, ensuring the level is between the MIN and MAX lines.
• Select the Frappé programme and let it run until you achieve a thick, straw-friendly consistency, then serve immediately.

Indulgent vanilla version

Replace the cane syrup with vanilla syrup and top the glass with a swirl of whipped cream just before serving.

Try next

Non-alcoholic drinks

Pineapple Elderflower Fizz Mocktail with the Ninja Slushi

View recipe →

Non-alcoholic drinks

Apple ginger mocktail with Ninja Slushi

View recipe →

Non-alcoholic drinks

Cucumber tonic mocktail

View recipe →

Non-alcoholic drinks

Blackberry and Lime Mocktail with the Ninja Slushi

View recipe →

Non-alcoholic drinks

Apple Rose Mocktail

View recipe →

Non-alcoholic drinks

Non-alcoholic Peach Bellini

View recipe →

Balancing ingredients for a perfectly set drink

To successfully make a green tea drink in our machine, the choice of base liquid is crucial. Matcha naturally has a slight bitterness, which is part of its charm. But when you chill it, this bitterness tends to stand out more. That is why I always recommend choosing a milk with a decent fat content, like whole milk or a good barista-format plant-based drink. Their fat content provides the necessary creaminess. If you opt for a low-fat version, the cold setting will be faster and sometimes too brittle. The second point to watch is the sweetening power. I learned the hard way that without it, the preparation turns into a large ice cube. The manufacturer requires at least 4% sugar, which is 40 g per litre. Here, 100 ml of cane syrup for 1 litre of preparation exceeds this threshold, and the syrup blends effortlessly into the chilled mixture. By the way, if you like to vary your morning routine, I have also tested some superb caffeinated versions, like my coconut coffee frappé with Ninja Slushi, based on the same principle of balance.

Managing programmes and unexpected issues during the cycle

On my FS301, the choice of cycle is straightforward: I start the Frappé programme. This programme only exists on the FS301. On the XL and Max, use Milkshake: the blending is different, the texture a bit less thick, but it remains very pleasant. If the machine starts beeping twice per minute with temperature lights scrolling one by one from top to bottom, it is a sign of insufficient sugar. Add 15 to 30 mL of syrup per serving, mixed separately with a little of the base before pouring, then restart the programme. The troubleshooting guide details every alert. For a touch more plant-based goodness on following days, I also invite you to discover my iced green banana and spinach smoothie, which uses other settings for an equally interesting texture.

Which type of milk do you prefer to use for your iced matcha drinks?

Frequently asked questions

Which programme should I choose if I don’t have the Frappé function on my XL or Max model?

Use the Milkshake programme. It is very well suited to milk-based preparations and will prevent your mixture from freezing too hard. Three beeps will sound when the drink is ready.

Why does my matcha latte form ice blocks that cause the auger to struggle?

It is most likely a lack of sugar. For the milk to crystallise properly without freezing into a block, you need a sufficient sugar base. Do not hesitate to add a little more cane syrup.

Can I use standard almond milk for this recipe?

Yes, but pay attention to the texture. Standard almond milk often lacks fat content and freezes very quickly under the cold. A specialty barista oat milk will produce a much more consistent result.