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–+ servings

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.