Ingredients
- Matcha powder- the key ingredient for this recipe! A good quality matcha from a trusted brand is perfect for this. No need to purchase expensive top grade stuff.
- Sugar- To make the “matcha syrup” use your preferred type of sugar. White or light brown works best. Feel free to omit it if you want to cut down on the sweetness too.
- Hot water- 80°C (176°F) is best for matcha. If the water is freshly boiled, let it cool down before use since using water that is too hot can burn the matcha and create too much bitterness.
- Milk- use your preferred milk or plant-based alternative. This recipe works well with any kind!
- Honey- not only to sweeten the milk but also helps give it a slightly thicker consistency that helps the matcha syrup sit on top. If you don’t want to use honey, feel free to use other syrup sweeteners such as maple syrup, sugar syrup, or even flavored syrups such as vanilla works great!
- Ice- it wouldn’t be iced matcha latte without ice! If you hate watering down your drinks, feel free to use frozen cubes of milk.
Instructions
- First, boil your water and then allow it to cool to about 80°C (176°F). Sift 2 tsp matcha powder into a small bowl.
- Add 1 tsp sugar .
- Pour 50 ml hot water into the bowl.
- Whisk until the matcha and sugar have dissolved and foam has formed on top. I recommend using a "chasen" (bamboo matcha whisk) for best results.
- In a separate jug, measure out 180 ml milk and add 2 tsp honey .
- Whisk until the honey is incorporated into the milk.
- Fill a glass with ice cubes about one third of the way up.
- Pour the sweetened milk over the ice.
- Carefully pour the matcha mixture over the top, use a spoon to slow the pour. This will create a layered effect.
- Mix well before drinking and enjoy!