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
1
glassIn 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.
Keep the screen of your device on
Ingredients
2 teaspoons matcha powder
1/4 cup ( ~50 ml) hot water, not boiling, about 175°F or 80°C
1 cup milk (dairy or non-dairy)
1-2 teaspoons 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.
If you’re making iced matcha lattes at home, the matcha you use matters. A lot. You want that smooth, vibrant green, not something that tastes like hay or looks like swamp water. Naoki’s Superior Ceremonial Blend is made from first harvest tea leaves grown in Uji, Kyoto—a region known for producing some of Japan’s best matcha—and the quality really shows. This is the kind of matcha that blends like a dream, tastes rich and mellow, and doesn’t get bitter or gritty, even when served over ice.
