Iced Matcha Latte
User Reviews
4.9
Iced Matcha Latte
Description
The Iced Matcha Latte recipe involves dissolving high-quality matcha powder in hot water, which helps achieve a smooth, vibrant green tea concentrate free of lumps. Combined with chilled milk and sweetened with a homemade simple syrup, the drink offers a delicate balance of the earthy bitterness of matcha and creamy sweetness. The addition of ice cubes keeps the beverage refreshingly cold and maintains the proper dilution as it melts. Preparing the simple syrup ahead saves time and allows you to adjust sweetness to your liking.
This latte is served cold over ice, and the choice of milk can be customized to preference with dairy or plant-based alternatives like oat or almond milk. The drink’s slightly creamy texture contrasts the light vegetal flavor of matcha, making it satisfying yet light. It serves well as a casual beverage for tea lovers or anyone seeking a cool, energizing drink with the unique taste of matcha green tea.
Ingredients
- 1 cup ice cubes
- ¾ cup milk (or substitute oat milk or almond milk)
- 1 Tbsp simple syrup plus more; follow my recipe; all you need is sugar, water, and 5 minutes!, homemade
- 1½ tsp green tea powder matcha
- 2 Tbsp water 175ºF, 80ºC, hot
For the Simple Syrup (sugar-to-water ratio is 1:1)
- ½ cup sugar
- ½ cup water
Instructions
- Gather all the ingredients.
To Make the Simple Syrup
- If you haven‘t made the simple syrup, follow this recipe: Place ½ cup sugar and ½ cup water (equal parts) in a saucepan. Heat over medium heat and whisk until the sugar dissolves completely. Remove from the heat and let cool completely. Transfer it to an airtight container. Simple syrup will last for up to 1 month in the refrigerator.
To Make the Iced Matcha Latte
- To a tall glass (I use this glass), add 1 cup ice cubes and ¾ cup milk.
- If you are sweetening your drink, add 1 Tbsp Homemade Simple Syrup or another choice of sweetener. You can always add more later. Set aside.
- Into a bowl with a pouring spout (I use a katakuchi), add 1½ tsp matcha (green tea powder) and 2 Tbsp hot water (175ºF/80ºC). Optionally, you can sift the matcha to remove any lumps. Tip: Why hot water? Matcha does not dissolve well with cool/cold water.
- Using a bamboo whisk (it‘s called a chasen) or a flat whisk, whisk briskly back and forth, drawing a letter W. Mix until no lumps remain, about 20 seconds. The matcha mixture should be smooth and a little foamy. If it‘s not fluid, you can add a tiny bit of water (a teaspoon at a time) until it‘s a pourable consistency. Then, pour the matcha mixture into the ice-filled milk glass. Tip: Use as little water as required to make a fluid suspension that you can pour into the iced milk. We want to keep a rich, concentrated flavor by limiting the amount of water we use.
To Serve
- Stir and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 117mg | 5% |
| Potassium | 335mg | 7% |
| Sugar | 27g | 54% |
| Vitamin A | 795IU | 16% |
| Calcium | 282mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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