Iced Matcha Latte
Beverages
What You’ll Need:
🍵 1 tsp ceremonial grade matcha powder
💦 2 oz hot water (about 175°F / 80°C — not boiling)
🥛 3/4 cup (6 oz) milk (oat, almond, soy, or dairy – barista-style oat milk is ideal)
🍁 1-2 tsp maple syrup or liquid sweetener (optional, adjust to taste)
🧊1 cup ice
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Sift Your Matcha: Use a fine mesh sieve to sift 1 tsp matcha powder into a small bowl or cup. This removes clumps for a smoother drink. Tip: Sifting is key to avoid bitterness or chalky texture.
- Whisk the Matcha: Add 2 oz of hot water (175°F) to the sifted matcha. Whisk vigorously using a bamboo whisk (chasen) in an “M” or “W” motion until frothy. No chasen? Use a handheld frother or shake in a lidded jar for 30 seconds.
- Sweeten & Salt (Optional): Stir 1–2 tsp maple syrup and a small pinch of salt into the matcha to round out the flavor.
- Fill Your Glass: Add 1 cup of ice to a tall glass.
- Add Milk: Pour 3/4 cup cold milk over the ice.
- Top with Matcha: Slowly pour the whisked matcha over the milk to create a layered effect. Stir gently if desired. Tip: Pour slowly to preserve the beautiful green-on-white layers for presentation!
- Optional add-ins: You can customize your iced matcha latte with a few optional add-ins. Add 1/4 teaspoon of vanilla extract for a creamier, more rounded flavor, or 1/2 teaspoon of cinnamon for a warm, earthy twist. For a nutrition boost, mix in a scoop of collagen or protein powder. If you prefer a richer texture, try using coconut milk or a splash of coconut cream.
Storage: You can whisk matcha ahead of time and store it (covered) in the fridge for up to 2 days. Shake before use.
Notes:
- Ceremonial grade matcha is best for drinking (vivid green, smooth taste)
- Avoid boiling water – it makes matcha bitter
- Barista oat milk creates the creamiest texture without dairy
Substituttions
Iced Matcha Latte
Ingredients:
🍵 1 tsp ceremonial grade matcha powder
💦 2 oz hot water (about 175°F / 80°C — not boiling)
🥛 3/4 cup (6 oz) milk (oat, almond, soy, or dairy – barista-style oat milk is ideal)
🍁 1-2 tsp maple syrup or liquid sweetener (optional, adjust to taste)
🧊1 cup ice
Features:
Instructions:
- Sift Your Matcha: Use a fine mesh sieve to sift 1 tsp matcha powder into a small bowl or cup. This removes clumps for a smoother drink. Tip: Sifting is key to avoid bitterness or chalky texture.
- Whisk the Matcha: Add 2 oz of hot water (175°F) to the sifted matcha. Whisk vigorously using a bamboo whisk (chasen) in an “M” or “W” motion until frothy. No chasen? Use a handheld frother or shake in a lidded jar for 30 seconds.
- Sweeten & Salt (Optional): Stir 1–2 tsp maple syrup and a small pinch of salt into the matcha to round out the flavor.
- Fill Your Glass: Add 1 cup of ice to a tall glass.
- Add Milk: Pour 3/4 cup cold milk over the ice.
- Top with Matcha: Slowly pour the whisked matcha over the milk to create a layered effect. Stir gently if desired. Tip: Pour slowly to preserve the beautiful green-on-white layers for presentation!
- Optional add-ins: You can customize your iced matcha latte with a few optional add-ins. Add 1/4 teaspoon of vanilla extract for a creamier, more rounded flavor, or 1/2 teaspoon of cinnamon for a warm, earthy twist. For a nutrition boost, mix in a scoop of collagen or protein powder. If you prefer a richer texture, try using coconut milk or a splash of coconut cream.
Storage: You can whisk matcha ahead of time and store it (covered) in the fridge for up to 2 days. Shake before use.
Notes:
- Ceremonial grade matcha is best for drinking (vivid green, smooth taste)
- Avoid boiling water – it makes matcha bitter
- Barista oat milk creates the creamiest texture without dairy
