Kim Jaejoong’s instant coffee matcha latte is a simple home café drink made by shaking 2 packets of instant coffee mix, 1 tbsp matcha powder, 300 ml (10.1 fl oz) milk, and 6 ice cubes together for 20–30 seconds.
There is no need to dissolve the powders separately in hot water. The key is to shake the cold milk, ice, coffee mix, and matcha together thoroughly so everything blends evenly. With enough shaking, a soft layer of foam forms on top while the sweetness of the coffee mix, the slightly bitter matcha, and the creamy milk come together smoothly.
It takes about 3 minutes from start to finish, making it an easy iced matcha latte recipe for a relaxed afternoon or a quick homemade café-style drink.
⏱️ Prep Time: About 3 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 2 packets instant coffee mix
- 1 tbsp matcha powder (or 1 matcha stick packet)
- 6 ice cubes
- 300 ml (10.1 fl oz) milk
🧂 Sauce & Seasonings
- No additional sauce or seasoning needed
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 paper cup = 180 ml / 6.1 fl oz)
✓ How to Make an Instant Coffee Matcha Latte
- Add the ingredients: Add 2 packets instant coffee mix, 1 tbsp matcha powder (or 1 matcha stick packet), 6 ice cubes, and 300 ml (10.1 fl oz) milk to a drink shaker.
- Shake and serve: Close the shaker lid tightly and shake vigorously up and down for about 20–30 seconds, until the powders are fully mixed and a soft layer of foam forms on top. Pour into a glass and serve immediately.
✓ Key Tips for Success
- Shake with ice: When mixing instant coffee and matcha directly into cold milk without hot water, add all 6 firm ice cubes before shaking. The ice helps break up clumps of powder as it moves around inside the shaker and also helps create a fuller layer of foam.
- Make sure the shaker is tightly sealed: Milk can leak through the lid when the container is shaken vigorously. Before shaking, check that the lid and cap are fully secured, and keep a finger over the top cap while shaking.
✓ Serving Tips
- After pouring the drink into a glass, lightly sift a little extra matcha powder over the top if desired. This gives the drink a more finished look and adds a stronger matcha aroma to the first sip.
- The sweet, creamy flavor pairs well with plain butter cookies or crisp biscuits for a simple home café-style dessert pairing.
✓ How to Choose Good Milk
- Raw milk quality grade: For Korean milk products, check whether the package clearly lists Grade 1A for bacterial count and Grade 1 for somatic cell count, which indicate the hygiene grade of the raw milk.
- Raw milk content: Check the ingredient list to see whether the product uses 100% Korean raw milk rather than imported reconstituted milk or mixed milk powders.
- Package condition: Choose cartons that are not swollen and have been kept properly refrigerated and cold.
✓ Milk Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 67.00 kcal |
| Carbohydrates | 4.86 g |
| Protein | 3.09 g |
| Fat | 3.85 g |
| Sodium | 40.00 mg |
Based on 100 g of milk. Actual nutrition values may vary depending on the product and processing method.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Do I need to dissolve the instant coffee and matcha in hot water first?
No. Add 6 ice cubes and 300 ml (10.1 fl oz) milk to the shaker and shake vigorously for 20–30 seconds. The moving ice helps break up the powder, allowing it to blend smoothly even when the drink is cold.
Q2. Why does powder settle at the bottom after shaking?
This can happen if the drink was not shaken long enough or if the coffee mix and matcha were mixed with milk without ice. Be sure to add the ice cubes and shake firmly up and down for the full 20–30 seconds.
Q3. What can I use if I don’t have a cocktail or drink shaker?
A tightly sealed bottle or tumbler can also be used. Make sure the lid is completely secure, then shake it vigorously to create the same smooth, foamy texture.
Following Kim Jaejoong’s recipe with 2 packets of instant coffee mix, 1 tbsp matcha powder, 300 ml (10.1 fl oz) milk, and ice creates a smooth balance of sweet coffee and pleasantly bitter matcha. Shaking for 20–30 seconds also produces a soft foam that gives the cold drink a creamier texture.
If you’re looking for an easy matcha latte recipe at home or want a different way to use instant coffee mix, try this shaken instant coffee matcha latte. All you need is a shaker or tightly sealed bottle, and the drink comes together in just a few minutes.
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