Iced matcha latte
Bright green matcha whisked smooth with warm water, sweetened and poured over ice and cold milk for a café-style iced matcha latte at home.
- Prep
- 5 min
- Cook
- 2 min
- Serves
- 2
- Per serve
- 160 kcal
Ingredients
Method
Heat the water: boil the kettle, then mix 90 ml of it with 30 ml cold water to get it to about 175°F. Boiling water scorches matcha and makes it bitter.
Sift the matcha through a small fine sieve into a wide bowl or tall cup to break up lumps.
Add the warm water and whisk briskly in a zigzag (M or W) motion with a bamboo whisk, or use a milk frother, until no lumps remain and a fine froth forms on top. No bamboo whisk or frother: whisk hard with a small wire whisk. Never shake the warm matcha in a sealed jar.
Stir the maple syrup into the matcha until dissolved.
Fill two glasses with ice and pour in the cold milk, leaving room at the top. Slowly pour the matcha over the milk so it sits in a green layer, then stir before drinking.
Tips
- Sifting is the step people skip, and it's why their matcha is lumpy.
- Matcha should be bright green and smell grassy-sweet. Dull olive-brown powder is old and will taste bitter.
- With gluten-free oat milk and maple syrup it's vegan and dairy-free.
