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Drink · Asian

Iced matcha latte

Matcha whisked smooth with not-quite-boiling water, poured over cold milk and ice.

5 min Serves 1 Asian Kid friendly

An iced matcha latte is whisked green tea powder over milk and ice, a refreshing, gently caffeinated drink. Whisking the matcha smooth first prevents lumps and brings out its color. It is quick to make at home and easy to sweeten to taste.

Ingredients

  • 2 tsp matcha powder
  • 60 ml water, hot, about 80°C
  • 1 tsp honey, or maple syrup (optional)
  • 1 handful ice cubes
  • 200 ml milk, cold, or oat milk

Method

  1. Boil the kettle and let it stand for 2 to 3 minutes, so the water drops to about 80°C and the matcha stays smooth and grassy. Sift the matcha into a small bowl through a tea strainer to break up any lumps.
  2. Pour in the hot water and whisk briskly in a zigzag motion with a bamboo whisk, or a handheld milk frother if you have no bamboo whisk, for 20 to 30 seconds, until smooth and frothy with no lumps left.
  3. If sweetening, stir the honey (or maple syrup) into the hot matcha now, while it dissolves easily. Fill a tall glass with ice and pour in the cold milk.
  4. Pour the matcha slowly over the milk so it sits in a green layer on top, then stir before drinking. Drink it straight away, while it is cold and frothy.

Tips

  • Whisk the matcha with a little warm (not boiling) water first to dissolve it smoothly and avoid clumps.
  • Use water below boiling, around 80C, since water that is too hot makes matcha taste bitter.
  • Sift the matcha powder before whisking for the smoothest, lump-free result.

Common questions

Why is my matcha lumpy?

It was likely not whisked enough or with too little liquid. Sift it and whisk with a small amount of warm water into a smooth paste first.

What milk works best?

Any milk works. Dairy and oat milk give a creamy result, while the slight sweetness of oat milk pairs especially well with matcha.