Iced Matcha Tiramisu Latte Recipe

Sift 2 tsp matcha into a small bowl to remove clumps.

Add 2 tablespoons hot (not boiling, ~175°F/80°C) water and whisk vigorously in an M shape or use a small electric frother until fully dissolved and frothy, about 15–30 seconds.

In a separate pitcher combine 12 oz oat milk and 2 oz whole milk. Stir in 1.5 tablespoons vanilla syrup until fully incorporated.

Pour the dissolved matcha into the milk mixture and whisk or froth briefly to combine into a smooth, slightly frothy matcha milk. Chill 1–2 minutes if still warm.

Brew 2 oz strong espresso (or use concentrated cold brew). If using hot espresso, let it cool to room temperature or chill briefly.

Stir in 0.5 tablespoon coffee liqueur (optional) and 1 teaspoon brown sugar or simple syrup until dissolved. Taste and adjust sweetness—this layer should be slightly sweet and coffee-forward.

In a small bowl, combine 1 oz mascarpone, 1.5 oz heavy cream, 1 teaspoon powdered sugar, and 1/4 teaspoon vanilla extract.

Whisk by hand or use a handheld frother/mini whisk until the mixture is thickened and spoonable but still pourable — similar to a loose whipped cream (soft peaks). Take care not to overwhip; this should form a creamy foam that will float on top.

Fill a 16 oz serving glass three-quarters full with large ice cubes (about 6 cubes).

Pour the prepared tiramisu espresso layer gently over the ice, allowing it to settle near the bottom. This creates the dark tiramisu base.

Slowly pour the matcha milk base over the back of a spoon or down the side of the glass so it layers over the espresso, filling the glass to about 1/2 inch from the top.

Spoon the mascarpone cream gently on top of the matcha layer to create a creamy cap, using the back of the spoon to smooth it out. Aim for a 3/4 to 1-inch thick layer.

Dust a light pinch (about 1/4 tsp) of unsweetened cocoa powder across one side of the foam and 1/4 tsp matcha powder on the opposite side to evoke the tiramisu look. Optionally sprinkle 1 teaspoon of ladyfinger or graham cracker crumbs over the cocoa side for texture.

Serve immediately with a straw and a small long spoon so drinker can stir briefly to incorporate layers as desired.