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Japanese

Iced Matcha Latte

Matcha is whisked with a little hot water first so it does not clump, then poured over milk and ice.

Prep
5 min
Cook
0 min
Total
5 min
Servings
2
Difficulty
Easy
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Two glasses of iced matcha latte

Photo: rumpleteaser (CC BY). Source

Why you’ll love it

  • Whisk the matcha before the cold milk.
  • Sift it if it is lumpy.
  • Sweetness is a teaspoon, adjustable.
  • Ice last.

Ingredients

Servings2

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Whisk the matcha and hot water until the surface is foamy and no dry powder remains. Stir in the honey.

  2. 2

    Fill two glasses with ice and milk.

  3. 3

    Pour the matcha over the milk and stir.

  4. 4

    Taste and whisk in another teaspoon of honey if you want it sweeter.

Pro tips

  • Cold milk dumped on dry matcha makes clumps. Do the hot-water step.
  • Oat milk works. Use a plain one so it does not taste like dessert already.
  • More than 2 teaspoons for two glasses gets bitter.

Easy substitutions

Honey
Maple syrup
Milk
Oat milk

Storage and reheating

Storage

Stir and drink. It separates if it sits.

Reheating

This is served cold. Do not reheat.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
90
Protein
5 g
Carbs
12 g
Fat
3 g
Fiber
0 g

Moderate · No Cook · Vegetarian, Gluten-Free

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  • Dry cups and a liquid cup

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Ingredients