Iced Matcha with Water, Made in a Shaker
A shaker, matcha, and cold water are enough. Mango, kiwi and mint, or coconut water can change the drink without changing the method.
By Roseline Zhou, Founder
Contents
Iced matcha with water needs neither milk nor syrup: about 1 tsp (2 g) powder, 1/2 cup (120 ml) cold water, and 2.5 oz (70 g) ice cubes are enough. Shake the tea in the water before pouring it over the ice. In 4 minutes, you'll have a drink that keeps matcha in the foreground.
A shaker with a lid disperses the powder without a whisk. If you're in the mood for milk, the cold matcha drink recipes include milk-based drinks too.
Iced matcha ingredients
- About 1 tsp (2 g) matcha
- 1/2 cup (120 ml) cold water
- 2.5 oz (70 g) ice cubes
How to make iced matcha
- Sift about 1 tsp (2 g) matcha into a clean, dry shaker.
- Add 1/2 cup (120 ml) cold water.
- Close the shaker and shake for 20 seconds, until the powder is dispersed.
- Put 2.5 oz (70 g) ice cubes in a glass.
- Pour the matcha over the ice and drink immediately.
We shake the matcha before adding ice so the powder spreads through the water while the cubes stay intact in the glass. If the tea sits and settles, stir it once before drinking.
Which matcha works cold with water?
For this glass without milk or fruit, Maison de Matcha chooses Jade matcha powder so you can taste the tea on its own.
Can you add mango, kiwi, or coconut?
For mango, put 1.1 oz (30 g) mashed ripe fruit under the ice. For kiwi and mint, add 1.1 oz (30 g) diced kiwi and two mint leaves. Keep shaking the matcha with water alone.
For a coconut version, replace the 1/2 cup (120 ml) cold water with 1/2 cup (120 ml) cold coconut water. The shaking method stays the same.
Our tip. Choose a shaker large enough to let the water move around the powder. If it's too full, the matcha won't disperse as well.
Allergens. The base recipe contains no common allergens; check the labels of any variations you choose.
