Easy Iced Matcha Latte

Easy Iced Matcha Latte

The Iced Matcha Latte is probably the most popular beverage in 'Matchaland'. You see it everywhere. The vibrant green poured over milk is just incredible. However, there is much more complexity to the latte than you think! You need the perfect matcha, the perfect milk, the right amount of ice, the ideal amount of water etc etc etc... not to mention, the water temperature has to be just right for whisking; you need to get the ratios right. Whew! I am sweating just thinking about it!

If you feel overwhelmed, don't worry; I have an easy iced matcha latte recipe for you. This recipe demystifies the matcha latte, and it will be perfect every time.

Ingredients

Method

  1. In a bowl, sift and whisk 1 tsp Matcha with 2 tbsp warm (not boiling) water and set aside. This is your Matcha base.
  2. Add ice and milk to your favourite glass.
  3. Pour on Matcha base.
  4. Sweeten if desired!

 

Here are a few considerations:

Matcha: Our ceremonial matcha is Gokou cultivar. This is the creamiest Matcha with a velvety mouthfeel. It pairs amazingly with oat and coconut milk.

Milk: We recommend oat milk, the barista blend, if you can get your hands on one. Coconut milk is a great alternative, but look for a rich and creamy one, as this milk can sometimes be quite thin. If you want, you can always use a whole cow's milk but never almond! Almond milk isn't a good pairing with this cultivar of matcha.

Water: You really just need enough water to wet the powder. Don't use more than 3 tbsp, or your iced matcha latte will taste watered down. Always remember to add warm, not boiling, water for whisking. Don't burn your matcha!!!

Sweetener: Maple syrup or simple syrup are great choices. Honey or other sweeteners are fine, but the flavour profile will change. Whether you like that or not is up to you!

There isn't really any right or wrong way to make a... lies. I couldn't even finish typing that. Just follow the recipe and be on your way!

 

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About the author: Monique Farquharson is the founder of The Matcha Yaad. She has been studying and drinking ceremonial grade matcha for over a decade, trained in Japanese tea ceremony in Uji, Kyoto, and visited the matcha farms and stone mill factories where The Matcha Yaad's Gokou matcha is produced. She holds an MBA from Aston University, where she graduated as Global MBA Student of the Year. She founded the first dedicated matcha brand in Jamaica before bringing her Caribbean Japanese matcha fusion to the UK.

Read her story

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