Iced Matcha Latte
Matcha is tea leaf ground to powder, which is why it behaves nothing like ordinary tea. Boiling water destroys its amino acids and leaves only bitterness, and dry powder always clumps in liquid. Two movements solve both: sift it, and slake it with warm water.
- Prep
- 5 min
- Total
- 5 min
- Servings
- 2
- Level
- Easy
- Per serving
- 130 kcal
Ingredients
Makes: 2 glasses of 300 ml
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Sift the matcha
Pass the powder through a fine sieve straight into the cup. Matcha compacts in the tin, and without sifting the lumps survive even hard whisking.
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Step 2: Slake with warm water
Add 60 ml of water at 80 °C and whisk 15–20 seconds in a zigzag, not in circles, until a fine foam appears.
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Step 3: Build the layers
Fill the glasses with ice, pour in the cold milk with the syrup and float the matcha on top. That green-and-white layering is what you stir before the first sip.
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Step 4: Stir before drinking
Layers photograph well but drink badly: unstirred, the first mouthful is milk and the last is concentrated matcha.
Tips & variations
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Tip
Ceremonial matcha is vivid green and mild; culinary grade is duller and more bitter, but cheaper — and in a milk latte the difference is barely there.
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Tip
Yellowish-brown matcha is old or has been kept in the light. Store the tin tightly closed in the fridge and buy small packs.
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Variation
Hot version: the same base topped with 250 ml of milk warmed to 65 °C. Vanilla syrup and a pinch of salt round the flavour out.
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Storage
Whisked matcha is drunk at once — within 15 minutes it settles and turns bitter. The powder keeps six months in the dark and cold.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 130 kcal | 260 kcal |
| Protein | 6 g | 12 g |
| Fat | 6 g | 12 g |
| Carbohydrates | 13 g | 26 g |
Approximate values calculated from standard ingredient data.
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