Name: Iced Matcha Latte
Prep time: 5 min
Yield: 1 servings
Ingredients: 1.5 tsp Ceremonial Grade Matcha Powder; 1/4 cup Hot Water (175°F/80°C); 1 cup Milk (Oat, Soy, or Dairy); 1 tsp Maple Syrup or Honey; 1 cup Ice Cubes

"Experience the perfect balance of earthy, vibrant green tea and creamy milk over ice. This refreshing latte is whisked to perfection, offering a steady caffeine boost without the coffee jitters."

1 Ingredients

Qty	Item
1.5 tsp 3 g	Ceremonial Grade Matcha Powder
1/4 cup 60 ml	Hot Water (175°F/80°C)
1 cup 240 ml	Milk (Oat, Soy, or Dairy)
1 tsp 5 ml	Maple Syrup or Honey
1 cup 150 g	Ice Cubes

2 Instructions

Sift the matcha powder into a small bowl or wide-mouthed cup to remove any lumps, ensuring a smooth texture.

Pour the hot water (ensure it is not boiling to avoid burning the leaves) over the powder.

Using a bamboo whisk (chasen) or an electric milk frother, whisk the matcha and water in a 'W' motion for about 30 seconds until a fine, frothy layer forms on top.

If you prefer a sweet latte, stir your chosen liquid sweetener into the warm matcha concentrate now.

Fill a tall glass with ice cubes and pour in the cold milk of your choice.

Slowly pour the frothed matcha over the milk. The matcha will swirl beautifully into the milk for a marbled look. Stir gently and enjoy immediately.

·
Use Ceremonial Grade matcha for the best color and a naturally sweeter, less bitter taste.
·
Never use boiling water; 175°F (80°C) is the sweet spot to preserve the delicate antioxidants and flavor profile.
·
For a thicker, creamier latte, use oat milk as it mimics the mouthfeel of dairy better than almond milk.
·
Sifting the powder is the most important step to prevent 'clumping' at the bottom of your glass.

? Frequently Asked Questions

What is the difference between Ceremonial and Culinary grade matcha?

Ceremonial grade is made from the youngest tea leaves and is intended for drinking plain or in lattes. Culinary grade is bolder and more bitter, designed for baking.

Can I make this recipe vegan?

Yes! Simply use a plant-based milk like oat, almond, or coconut and sweeten with maple syrup or agave instead of honey.

Can I make the matcha concentrate ahead of time?

It is best enjoyed fresh, but you can keep the matcha concentrate in the fridge for up to 24 hours. Shake well before using as the powder will settle.

How do I get those beautiful layers?

The key is to pour the matcha very slowly over the back of a spoon or directly onto an ice cube to break the fall and keep the liquids separated.

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