Iced Matcha Latte, Plain or Macchiato
Whisked matcha goes over milk and ice. The same base makes a layered macchiato.
By Roseline Zhou, Founder
Contents
If you add matcha powder straight to cold milk, your iced latte may end up with clumps at the bottom. Whisk the tea in a bowl first, then pour it over the milk and ice. You'll also keep that green layer that makes you want to reach for a spoon.
If you're looking for cold matcha drinks with milk, this latte takes about 1 1/2 tsp (3 g) matcha, about 1 fl oz (30 ml) water at about 176°F (80°C), 1/2 cup (120 ml) cold milk, and about 3 1/2 oz (100 g) ice. Five minutes is enough. If you'd rather have a warm cup, the hot matcha latte uses the same method before the milk goes in.
We choose Rêve, sold by Kura-ge, for this milky drink. Another matcha intended for lattes works with the same amounts.
Iced matcha latte ingredients
- About 1 1/2 tsp (3 g) matcha
- About 1 fl oz (30 ml) water at about 176°F (80°C)
- 1/2 cup (120 ml) cold milk
- About 3 1/2 oz (100 g) ice cubes
How to make an iced matcha latte
- Sift about 1 1/2 tsp (3 g) matcha into a bowl.
- Pour about 1 fl oz (30 ml) water at about 176°F (80°C) over the matcha.
- Whisk for 30 seconds with the Chasen Classique to break up the powder in the bowl, or use a small whisk, until smooth.
- Put about 3 1/2 oz (100 g) ice cubes into a tall glass.
- Pour 1/2 cup (120 ml) cold milk over the ice.
- Pour the matcha mixture over the cold milk.
- Stir just before drinking.
We mix the matcha with hot water before it meets the cold milk. The powder disperses better this way; added dry to the glass, it can leave little clumps beneath the ice.
Which matcha should you use for an iced latte?
We recommend our Rêve matcha so the tea's flavor remains noticeable as the ice melts. Here, about 1 1/2 tsp (3 g) of matcha holds up to the milk. If you want to taste the tea's nuances on their own, choose a preparation with water instead: cold milk makes them harder to notice.
Macchiato version: how do you keep the layers?
For a matcha macchiato, don't change any amounts. Pour the cold milk over the ice first, then slowly let the matcha mixture flow over it. The two layers remain visible when served. Vanilla or caramel is optional; add it to the milk to taste, then stir before drinking.
Rose, chocolate, or fruit: which variation should you try?
For a rose note, add 1 tsp (5 ml) rose syrup to the milk. For a chocolate version, put about 2 tsp (10 g) chocolate sauce at the bottom of the glass. For gingerbread flavor, mix about 1/4 tsp (0.5 g) gingerbread spice into the matcha mixture.
You can also mash about 1 3/4 oz (50 g) ripe banana or ripe peach and place the puree beneath the ice. We use just one added flavor at a time so you can still recognize the tea. In a very fruity glass, about 1 1/2 tsp (3 g) matcha may fade into the background.
Our tip. Chill the milk before you start and pour in the matcha last. The drink stays cold without waiting for the matcha mixture to cool in the glass.
Allergens. The version given here contains milk.
What else can you drink when it's hot out?
Without milk, iced matcha lets you taste the tea more directly: shake the powder in cold water before pouring it over ice.
