Copycat Luckin Coffee Iced Kyoto Matcha Latte Recipe

If you’ve ever sipped Luckin Coffee’s Iced Kyoto Matcha Latte and felt like you were being gently hugged by clouds of green tea and sweet cream, you’re not alone. I first tried it on a hot afternoon in New York, tucked into a quiet corner of Bryant Park, just trying to cool off. I remember staring into the swirling green layers thinking, “How is this so silky, but not heavy?” It had that perfect balance, earthy, sweet, and just indulgent enough to feel like a treat, not a sugar bomb. Since then, I’ve been on a mission to recreate that same iced magic at home. After a dozen tweaks, this version finally hits the mark.

It’s sweet but not too sweet, bold with Japanese matcha, and finished with a layer of cool, frothy green foam that makes each sip feel luxe. Whether you’re missing your local Luckin, or just want a fancy iced matcha you can make in five minutes flat, this recipe’s got you covered.

How to Make Copycat Luckin Coffee Iced Kyoto Matcha Latte

Start by whisking together a glossy matcha syrup with hot water, sugar, and real Japanese matcha, go Kyoto if you can swing it. Then build the dreamy milk base with 2% milk, a splash of heavy cream, melted vanilla ice cream, and a touch of condensed milk for that silky café feel. Froth up a quick cold foam with milk, cream, a sprinkle of matcha, and just enough sugar to sweeten the swirl.

To assemble, layer cane syrup and ice, then pour in the deep green matcha like you’re painting a canvas. Gently float the milky mixture over the top using the back of a spoon. Crown it with cold foam and a dusting of matcha powder. It’s lush, layered, and cool in all the right ways. Feels like stepping into a Luckin Coffee shop, without needing to step out your door.

Nutrition (Approximate per 16 oz serving)

Calories: 320
Total Fat: 12 g
Saturated Fat: 6 g
Carbohydrates: 45 g
Sugar: 35 g
Protein: 6 g

Ingredients

Yields 1 serving (16 oz)
Prep time: 7 minutes
Cook time: 0 minutes
Total time: 7 minutes

Matcha Sauce (makes enough for 4–5 drinks)

• 2 tbsp high-quality Japanese matcha powder (preferably Kyoto or Uji origin)
• 6 tbsp granulated sugar
• 6 tbsp hot water
• Tiny pinch of salt

Cane Syrup

• 2 tbsp granulated sugar
• 2 tbsp hot water

Latte Base

• ¾ cup 2% milk
• 2 tbsp heavy cream
• 1½ tbsp sweetened condensed milk
• 2 tbsp melted low-fat vanilla ice cream (or vanilla protein shake, see substitutes)

Cold Foam

• ¼ cup 2% milk
• 1 tbsp heavy cream
• ½ tsp sugar
• ¼ tsp matcha powder

For Serving

• Ice cubes
• 3 tbsp matcha sauce
• 1 tbsp cane syrup
• Dusting of matcha for the top

Tools You’ll Need

• Milk frother or immersion blender
• Measuring cups and spoons
• Blender (optional, for smoother matcha sauce)
• Tall 16 oz glass
• Spoon or metal straw for layering

Instructions

1. Make the matcha sauce

In a small bowl, whisk together matcha powder, sugar, hot water, and a pinch of salt until fully dissolved. Use an immersion blender if needed to break up clumps. Chill while you prep the rest.

2. Make cane syrup

Dissolve sugar in hot water, then set aside to cool.

3. Build the cold foam

In a chilled cup, combine milk, cream, sugar, and matcha powder. Froth until thick and pourable. You want it smooth and stable, but not stiff.

4. Mix the dairy base

In a small pitcher or cup, stir together 2% milk, cream, condensed milk, and melted vanilla ice cream. It should be creamy but light enough to pour cleanly.

5. Assemble your drink

Fill your glass halfway with ice. Add the cane syrup and matcha sauce. Slowly pour in the dairy base over the back of a spoon to create visible green and white layers. Top with the matcha cold foam and dust with a pinch of matcha powder.

Sip, swirl, and pretend you’re sitting under a gingko tree in Kyoto.

Tips

• Use a clear glass to show off the layering, half the joy is in the visuals.
• Keep everything cold. Chill the glass, chill the sauce, even chill your spoon if you’re serious about it.
• If your matcha is clumpy, blend the sauce in a mini blender with ice water instead of hot. It’ll keep the color vibrant.
• Want it less sweet? Skip or reduce the cane syrup, not the matcha sauce.

What to Serve With

Light & Fresh

• Butterfly Pea Flower Cookies – These slightly floral, pastel cookies don’t compete with the matcha and add a touch of dreamy color.
• Sliced Strawberries with Honey and Basil – The fruity brightness balances the green tea’s earthy notes, and basil gives it a fresh twist.
• Chilled Rice Paper Rolls – Stuffed with veggies and dipped in a mild peanut sauce, they’re light, savory, and keep the drink feeling like a star.

Sweet & Cozy

• Black Sesame Shortbread – Buttery, nutty cookies that echo the roasted depth of matcha. One bite between sips? Heaven.
• Vanilla Bean Scones – Light and just sweet enough. Tear off small bites and enjoy them cold with this iced latte.
• Coconut Mochi – Chewy texture and mellow sweetness makes a fun matcha partner, especially if you’ve ever tried Luckin’s Kyoto Coconut series.

Savory Balance

• Tamago (Sweet Japanese Omelet) Sandwich – It’s soft, a little sweet, and totally brunch-worthy.
• Crispy Seaweed Snacks – Ultra-thin seaweed gives a salty contrast that makes the matcha taste even sweeter.
• Mini Chicken Katsu Bites – If you’re having the latte as a meal replacement or snack, these crunchy bites are a match made in umami.

Variations

Kyoto Coconut Matcha

Swap half the milk for full-fat coconut milk. Add ½ tsp coconut cream to the cold foam. The tropical spin brings out a more vacation-like feel.

Kyoto Matcha Water

Use ½ cup coconut water and ½ cup 2% milk in the base, skip condensed milk, and reduce matcha sauce by ½ tbsp for a lighter, more refreshing vibe.

Frappe Style

Blend everything (except cold foam) with 1 cup crushed ice until slushy. Pour into your glass, top with foam and dusting of matcha.

Protein Boost

Use a vanilla protein shake in place of the melted ice cream. Add ½ tsp matcha to the shake to intensify the green flavor.

Extra Bold

Double the matcha sauce and reduce the milk by 2 tbsp for a stronger tea flavor. Great for those who want more bite and less cream.

Ingredient Substitutes

Matcha Powder

Original: Japanese matcha (Kyoto/Uji preferred)
Substitute: Any ceremonial grade matcha, or culinary matcha for a more bitter kick (color may be duller)

Cane Syrup

Original: White sugar + water
Substitute: Honey syrup (1:1 honey and warm water), maple syrup, or agave if you like earthy sweetness

Sweetened Condensed Milk

Original: Thick canned milk
Substitute: 1 tbsp whole milk + 1 tbsp sugar, stirred until dissolved. Or skip entirely for a less sweet drink.

Melted Vanilla Ice Cream

Original: Low-fat vanilla ice cream, melted
Substitute: Vanilla protein shake, half-and-half + vanilla extract + a pinch of sugar

2% Milk

Original: Standard low-fat milk
Substitute: Oat milk (for creaminess), almond milk (for a lighter sip), or whole milk (for richer base)

Cold Foam

Original: Milk, cream, sugar, matcha
Substitute: Use coconut milk or oat milk for dairy-free foam. Add ¼ tsp xanthan gum if you need it to hold longer.

Honest Review

After a few tweaks and more than one green mustache, this copycat Luckin Coffee Iced Kyoto Matcha Latte finally delivers on what I was craving: that smooth, mellow matcha sweetness with a velvety finish and just the right amount of café-style indulgence.

The cold foam sits beautifully on top, and when you swirl it down into the green layers? It’s a moment. The matcha flavor isn’t overly grassy or bitter, it leans balanced, sweet, and slightly creamy, exactly like the real thing. The homemade matcha sauce brings out that deep, earthy vibe you want, while the condensed milk and melted vanilla ice cream give it that luscious body that makes you sip slower.

Is it 100% identical to Luckin’s? Probably not. I imagine they’ve got their own secret dairy blend or maybe even a pre-whipped foam that’s engineered to float perfectly every time. But honestly? This comes really, really close. Close enough that I don’t miss the store version. It’s café-level good, without the line or the price tag.

If you’re a fan of matcha lattes but want that creamy, dreamy finish you usually only get from professional baristas, this one’s worth learning. I’ve already made it twice this week. It’s that satisfying.