Iced Matcha Latte
A creamy iced matcha latte made with sifted ceremonial-grade matcha, whisked with hot water first, then poured over ice with milk. No clumps, no bitterness.
Servings 1 glass
Calories 90kcal
Cost $2
Equipment
- 1 Fine mesh sifter
- 1 Bamboo whisk or milk frother
- 1 Tall glass
Ingredients
For the Iced Matcha Latte
- 2 grams ceremonial grade matcha powder about 1 teaspoon, sifted
- 2 oz hot water 175F, not boiling
- 6 oz whole milk or oat milk
- 1 cup ice
- 1 tsp honey or simple syrup optional, to taste
Instructions
Whisk the Matcha
- Push the matcha powder through a fine mesh sifter into a small bowl to break up any clumps.
- Pour the hot water (175F, not boiling) over the sifted matcha.
- Whisk briskly in a zigzag motion for 20-30 seconds until the matcha is smooth and lightly foamy, with no visible clumps.
Assemble the Drink
- Fill a tall glass most of the way with ice.
- Pour the milk over the ice, leaving room at the top for the matcha.
- Stir in honey or simple syrup now if using, so it dissolves before the matcha goes in.
- Slowly pour the whisked matcha over the milk. Stir once before drinking, or leave layered for a two-tone look.
Notes
Ceremonial grade matcha is worth the extra cost here -- culinary grade tastes bitter and dull when it's not masked by baking. Oat milk is the best dairy-free swap since its body holds up against the bitterness. Store leftover whisked matcha in the fridge and use within a day; it separates but stirs back together fine.
