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Last Updated on August 19, 2025 by Tiffany
This iced hibiscus matcha latte recipe is so delicious, easy to make and decadent! I wanted to combine my Caribbean heritage with a drink I love dearly- matcha, and this cultural fusion is beyond incredible.
Why make this drink?
This iced hibiscus matcha latte offers the best combination of umami and floral flavors!
Not only does hibiscus taste delicious, it has many health benefits and makes such a tasty simple syrup, especially when adding ginger!
What You’ll Need- Iced Hibiscus Matcha Latte
-
Dried Hibiscus
-
Sugar
-
Agave Syrup
-
Matcha Power
-
Water
-
Ginger
-
Milk
How to make an Iced hibiscus Matcha Latte
Step One:
Combine the hibiscus with sugar, water, and agave in a small sauce pan.
Stir and allow to reach to a boil, then turn the heat to medium low and allow to simmer for the next 5-7 minutes.
Step Two:
Once it has simmered and slightly thickened, allow to cool. Once the syrup is cool, strain it. Set to the side and get ready to prepare the matcha.
Step Three:
Let your matcha whisk soak in some hot water (only a small amount, do not submerge your whisk!!) for about 3 minutes to soften the bristle while you measure out 1 tsp of matcha.
Make sure to sift so there are no clumps. Using your whisk, pour in 3 tablespoons of warm (NEVER BOILING) water into your matcha and which in an ‘M’ like motion for the next 40 seconds. A nice foam layer should appear on the top.
**Alternatively, you can use a frother to combine the matcha powder with the water until no clumps are present.
Step Four:
In a nice glass, pour 1/2 tablespoon (or less or more) of the syrup into the bottom followed by ice about 3/4 way full. Pour in your milk, matcha shot, and enjoy!
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Iced Hibiscus Matcha Latte
Equipment
- Chasen/Matcha Whisk
- Chawan matcha bowl
- 1/2 Teaspoon scoop or scale
Ingredients
- 2-3 grams Matcha Powder aka 1.5 teaspoons
- 1.5 Cups Dried Hibiscus Flower
- 1/2 Cup Cane Sugar
- 1/2 Cup Agave Syrup
- 1/2 Thumb Ginger optional, grated
- 1 Water for the simple syrup
- 3/4 Cup Ice more or less; as desired
- 1/4 – 2/3 Cup Milk of choice preferably coconut, oat, almond
Instructions
- Combine the hibiscus with sugar, water, and agave in a small sauce pan.Stir and allow to reach to a boil, then turn the heat to medium low and allow to simmer for the next 5-7 minutes.
- Once it has simmered and slightly thickened, allow to cool. Once the syrup is cool, strain it. Set to the side and get ready to prepare the matcha.
- Let your matcha whisk soak in some hot water (only a small amount, do not submerge your whisk!!) for about 3 minutes to soften the bristle while you measure out 1 tsp of matcha. Make sure to sift so there are no clumps. Using your whisk, pour in 3 tablespoons of warm (NEVER BOILING) water into your matcha and which in an 'M' like motion for the next 40 seconds. A nice foam layer should appear on the top.**Alternatively, you can use a frother to combine the matcha powder with the water until no clumps are present.
- In a nice glass, pour 1/2 tablespoon (or less or more) of the syrup into the bottom followed by ice about 3/4 way full. Pour in your milk, matcha shot, and enjoy!
