Iced Matcha Latte

Iced Matcha Latte, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Sift the matcha through a fine tea strainer into a bowl. This step takes ten seconds and eliminates every clump.

   Mark done

2. Add the 80°C / 176°F water — boiled water rested for 3 minutes is close enough — and whisk briskly in a W or M motion with a bamboo chasen or a small hand whisk for 20 to 30 seconds until a fine foam covers the surface.

   Mark done

3. Fill a tall glass with ice and pour in the cold milk.

   Mark done

4. Stir the syrup and vanilla into the whisked matcha if using, then pour it slowly over the milk to create the layered effect.

   Mark done

5. Stir before drinking, or serve with a straw and let the drinker do it.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes for Getting It Right

• Buy ceremonial grade for drinking; culinary grade is designed to stand up to sugar in baking and tastes bitter on its own.
• Store matcha in an airtight tin in the fridge and use within two months — it oxidises quickly and turns from jade to olive.
• For a hot latte, use 200 ml of steamed milk and skip the ice.

What to Serve with Iced Matcha Latte

• Serve alongside a mochi or a slice of Japanese cheesecake
• A good mid-afternoon alternative to coffee
• Pairs well with almond biscuits

Storing & Reheating Iced Matcha Latte

Drink immediately — matcha separates and dulls within 20 minutes. The whisked concentrate can be refrigerated for a few hours and re-whisked.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: optional ingredients are counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.