Iced Matcha Latte
This is the one I make for myself on slow afternoons behind the bar — grassy, a little sweet, ice-cold. Whisk the matcha smooth first and the rest basically pours itself.
- Total time
- 5 min
- Servings
- 1
- Calories
- 160
- Protein
- 8g
Ingredients
- 2 tsp matcha powder
- ¼ cup hot water
- 1 tbsp honey
- 1 cups ice
- 1 cup milk
Instructions
- 1
Spoon the 2 tsp matcha into a mug or small bowl. If it looks clumpy, no stress — pushing it through a small sieve first gets rid of the little lumps that never want to dissolve.
- 2
Pour in the hot water. Not screaming-hot boiling water — you want it just off the boil, like it sat for a minute after the kettle clicked off. Too hot and matcha turns bitter on you.
- 3
Whisk it hard for about 20 to 30 seconds. Use a bamboo whisk if you've got one, otherwise a small regular whisk or even a fork works. Go in quick little zig-zags, not slow circles. You're done when it's fully smooth with a thin layer of foam on top and no gritty spots at the bottom.
- 4
Stir the honey straight into the warm matcha while it's still hot — that's the trick, it melts right in. If you wait until everything's cold the honey just sinks and sits there.
- 5
Fill a tall glass with the 1 cup of ice, right to the top. More ice than you think looks like — it keeps the drink cold instead of watering down fast.
- 6
Pour the 1 cup of milk over the ice. Any milk you like works — dairy, oat, almond, whatever's in your fridge. It'll sit under the matcha for now, that's fine.
- 7
Slowly pour your green matcha base over the milk. Take it easy here — poured gently, the matcha floats and gives you that pretty layered two-tone look before you mix it.
- 8
Give it a good stir with a long spoon until the whole glass turns one even soft green with no streaks. Have a quick taste — want it sweeter, swirl in a touch more honey. That's it, drink it cold.
Tools you’ll need
- mug or small bowl
- bamboo whisk or small whisk
- fine sieve
- kettle
- tall glass
- long spoon
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