Recipe: The Perfect Iced Matcha Latte

Recipe: Iced Matcha Latte

In the summer months, I’m drinking a lot of iced matcha lattes. I don’t like too much sugar, so I prefer making my own iced matcha latte, so I can get the sweetness just right. It’s such a refreshing and tasty drink, and I love watching how the vibrant green matcha mix with the white color of the milk.

Matcha contains less caffeine than coffee, which might be good for those sensitive to caffeine, including me. I usually won’t drink coffee after 1pm as it will mess up my sleep, but I’ve discovered that a matcha latte in the afternoon works fine without interfering with my bedtime.

Notes

Simple syrup: In this recipe I’m using simple syrup as a sweetener. It’s really easy to make, just heat equal parts sugar and water in a saucepan until the sugar dissolves. Let it cool and store in a sealed container.

Matcha: For iced matcha latte, I would usually make the matcha a bit thicker (more concentrated) than if I were drinking matcha on its own. I use 2 teaspoons matcha powder to 50ml water, but if you want a less concentrated flavor, you can adjust according to your preferences.

Recipe: Iced Matcha Latte

Recipe by Mitzie Mee – Sanne
Course: cold drinks
Servings

1

glass

In the summer months, I’m drinking a lot of iced matcha lattes. It’s such a refreshing and tasty drink, and I love watching how the vibrant green matcha mix with the white color of the milk. I don’t like too much sugar, so I prefer making my own iced matcha latte, so I can get the sweetness just right.

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Ingredients

  • 2 2 teaspoons matcha powder

  • 1/4 cup 1/4 ( ~50 ml) hot water, not boiling, about 175°F or 80°C

  • 1 cup 1 milk (dairy or non-dairy)

  • 1-2 teaspoons 1-2 simple syrup (adjust to taste)

  • Ice

Directions

  • In a small bowl, add 2 teaspoons of matcha powder. If you wish, you can sift the matcha powder to remove any clumps.
  • Add the hot water to the matcha powder. Whisk the matcha and hot water together using a bamboo whisk (chasen) or a regular whisk until the matcha is completely dissolved and a smooth, liquid paste is formed. Set aside.
  • Fill a tall glass with ice cubes.
  • Pour 1 cup of milk (dairy or non-dairy) over the ice in the glass.
  • Add simple syrup to the milk and ice.
  • Carefully pour the thick matcha over the milk and syrup mixture. The matcha will naturally mix slightly with the milk but may also create a beautiful layered effect.
  • Stir the matcha latte with a spoon or straw until well combined.

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