Iced Matcha Latte
Ingredients:
- 1 tsp ceremonial grade matcha powder
- 60 ml (2 oz) hot water
- 180 ml (¾ cup / 6 oz) milk
- 1–2 tsp maple syrup or liquid sweetener (optional, adjust to taste)
- 150 g (1 cup) ice
Equipments:
Features:
20 minutes or less
Gluten-Free
Raw
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Instructions:
- Sift the Matcha: Sift 1 tsp ceremonial grade matcha powder through a fine mesh sieve into a small bowl to remove clumps.
- Whisk: Add 60 ml (2 oz) hot water at 80°C (175°F). Whisk vigorously in an “M” or “W” motion until smooth and frothy. Optionally stir in 1–2 tsp maple syrup.
- Build the Latte: Fill a tall glass with 1 cup ice. Pour in 180 ml (¾ cup) cold milk.
- Top and Serve: Slowly pour the whisked matcha over the milk to create a layered effect.
Notes: Use ceremonial grade matcha for drinking — it's more vibrant, smoother, and less bitter than culinary grade. Never use boiling water — it makes matcha bitter and dull. Target 175°F (80°C).
Storage: Whisk matcha ahead and refrigerate (covered) for up to 2 days. Shake or stir before using.
Swaps: Use barista oat milk for the creamiest result, or any plant-based milk of choice. Swap maple syrup for agave or simple syrup.
Tips: Pour the matcha slowly over the back of a spoon to create a beautiful green layer on top of the milk.
Every ingredient here earns its place, but a few really shape the dish. The ice chills the drink and keeps the texture light. The –2 tsp maple syrup or liquid sweetener brings natural sweetness with a hint of caramel depth.
Iced Matcha Latte
Ingredients:
- 1 tsp ceremonial grade matcha powder
- 60 ml (2 oz) hot water
- 180 ml (¾ cup / 6 oz) milk
- 1–2 tsp maple syrup or liquid sweetener (optional, adjust to taste)
- 150 g (1 cup) ice
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The ice chills the drink and keeps the texture light. The –2 tsp maple syrup or liquid sweetener brings natural sweetness with a hint of caramel depth.
Instructions:
- Sift the Matcha: Sift 1 tsp ceremonial grade matcha powder through a fine mesh sieve into a small bowl to remove clumps.
- Whisk: Add 60 ml (2 oz) hot water at 80°C (175°F). Whisk vigorously in an “M” or “W” motion until smooth and frothy. Optionally stir in 1–2 tsp maple syrup.
- Build the Latte: Fill a tall glass with 1 cup ice. Pour in 180 ml (¾ cup) cold milk.
- Top and Serve: Slowly pour the whisked matcha over the milk to create a layered effect.
