Japanese · Drink · All year
Iced Matcha Latte
4.4 · community
5m
Prep
0m
Cook
Beginner
Level
110
Energy
Ceremonial-grade matcha whisked smooth, poured over ice and cold milk in green-and-white layers — café ritual, kitchen price.
What you need
Ingredients
Servings
1
Before you start
Mise en place
Equipment
Blender or shaker
Tall glass
Prep checklist
Matcha Powder — sifted
Milk — cold
3 steps
Method
1
Sift the matcha into a bowl, add 60 ml of warm (not boiling) water and the honey, and whisk in a zigzag until frothy with no lumps.
Why this works
Sifting first and 80°C water — boiling water scorches matcha into bitterness.
2
Fill a glass with ice and pour in the cold milk.
3
Pour the matcha over the top slowly and serve layered — the stir is the drinker's privilege.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best the day it's made; syrups and bases keep a week refrigerated.
Freezing
Freeze bases into cubes for instant future drinks.
Reheating
Serve as intended — hot drinks fresh, cold drinks over plenty of ice.
Make ahead
Syrups and bases keep a week refrigerated; freeze fruit for instant thick blends.
Wine pairing
This is the drink.
Beer pairing
This is the drink.
On the plate
Serve it with
Sides
Shortbread or biscotti
Salted nuts
Garnish
A citrus wheel
Fresh mint
A cinnamon stick for warm drinks
Taste map
Flavour profile
Sweet
2
Salty
0
Sour
2
Bitter
2
Umami
0
Heat
0
Per serving
Nutrition
110
kcal
4g
protein
16g
carbs
4g
fat
3g
fiber
520mg
sodium
Just for you
Your notes
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