Matcha Latte Cooler Cocktail Recipe

Cool drinks really hit the spot when it gets warm out. I’m always hunting for a new way to chill out, honestly.

A Matcha Latte Cooler Cocktail is this fun blend—creamy like a latte, but with matcha’s unique vibes and a crisp, cooling twist. It’s a simple, playful switch-up you can try at home without much fuss.

What I love is how the matcha stands out but still manages to blend in with the milk and a little sweetness. Add a splash of spirits and you’ve got a cocktail that’s light, easy to make, and honestly a bit of a crowd-pleaser.

If you’re into drinks that feel a little off the beaten path, this might be your thing. It’s a bit different, but in a good way.

Matcha Latte Cooler Cocktail Recipe

Matcha Latte Cooler Cocktail Recipe
Sometimes I want something smooth and refreshing, and this cocktail delivers with that earthy matcha flavor and creamy milk. It’s matcha powder, milk, and a splash of booze—kind of a twist on a classic matcha latte, but colder and a little more fun.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Cocktail shaker: I use this to mix and chill everything super fast.
  • Measuring jigger or tablespoon: For getting the right amount of matcha, liquor, and sweetener—guesswork never works out for me here.
  • Small whisk or milk frother: Helps blend the matcha so you don’t end up with weird clumps.
  • Fine mesh strainer: I strain the whole thing to catch any stubborn matcha bits.
  • Tall glass: I like serving it over ice in a tall glass—it just looks better.
  • Spoon: For a quick stir if you need it.
  • Ice cubes: Gotta keep it cold.

Ingredients

  • 1 teaspoon matcha green tea powder
  • 2 ounces vodka or white rum
  • 4 ounces milk I usually go for whole or oat milk, but you do you
  • 1 ounce simple syrup or honey sweetness is pretty personal, so adjust as needed
  • 1/4 cup hot water just to get the matcha dissolved
  • Ice cubes
  • Optional: whipped cream mint, or a little matcha dust on top for garnish

Instructions

  • I sift the matcha powder into a small bowl—otherwise, you’ll get lumps, and nobody wants that.
  • Add the hot water to the matcha and whisk until it’s totally dissolved and a bit frothy.
  • Fill your cocktail shaker with ice.
  • Pour in the matcha mix, the vodka (or rum), milk, and simple syrup.
  • Shake it hard for about 15 seconds, just until it’s nicely chilled.
  • Strain into a tall glass packed with fresh ice.
  • If you’re feeling fancy, top with whipped cream, mint, or a little extra matcha.

Notes

I always sift the matcha first—trust me, it makes a difference in how smooth your drink turns out. Whole milk is my go-to for creaminess, but sometimes I switch it up with almond or oat milk if I want it dairy-free.
Making simple syrup is easy: equal parts sugar and hot water, stir until clear. If sweet drinks aren’t your thing, just use less syrup or swap in a sugar substitute.
When I have friends over, I just double the recipe in a bigger shaker. Don’t overdo the booze, though—matcha’s delicate, and too much alcohol kind of drowns it out.
Sometimes I prep the matcha mix in advance so it’s ready to go. For something lighter, I’ll add a splash of club soda after straining—kind of changes the vibe, but it’s good.
Best served ice cold. I wouldn’t let it sit around too long, honestly.

Must Have Ingredients

Tasting Notes

First sip, and the creamy milk just blends with the earthy, slightly bitter matcha. That green, grassy matcha flavor hangs on in a really pleasant way.

Then there’s this mellow sweetness that balances out the boldness. It’s clean, not cloying at all.

The cocktail is super refreshing. The ice gives it a crisp edge that works with the comfort of the milk.

Every now and then I catch the subtle spirit flavor—usually vodka or gin. It sneaks in, adds some depth, but doesn’t take over.

Key Flavor Elements:

  • Creamy milk base
  • Earthy matcha
  • Light sweetness
  • Subtle spirit notes
  • Refreshing finish

Texture: Smooth, with just a hint of froth on the top.

Aftertaste: Soft—mostly fresh matcha notes, with a light sweetness that lingers.

The balance is what gets me. Nothing’s too strong, nothing’s too weak. It’s just smooth and easy to drink, honestly.

Substitute

If I don’t have matcha, I just reach for green tea powder or sometimes even grind up loose leaf green tea. The flavor shifts a bit, but honestly, it still does the trick.

For milk, I switch out dairy with plant-based kinds pretty often.

Here are a few I like:

  • Almond milk: Nutty flavor, light texture
  • Oat milk: Creamy and slightly sweet
  • Soy milk: Neutral and smooth

When I’m not in the mood for alcohol, I just skip the spirits.

Usually, I’ll pour in more milk or maybe a splash of coconut water for something extra refreshing.

If I’m cutting back on sugar but still want the taste, I’ll go with stevia or monk fruit sweetener instead of regular sugar.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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