You do not need a café to enjoy a good iced matcha latte. With the right amounts it takes about three minutes.
You need
- 2 to 4 g ceremonial matcha (about 1 teaspoon)
- 50 ml water at 70 to 80°C, not boiling
- 150 to 200 ml cold milk
- Ice
- 1 to 2 pumps of syrup, optional
Steps
1. Sift the matcha into a bowl so it has no lumps.
2. Add the warm water and whisk in a quick W or M motion until a light foam forms. A bamboo whisk works best.
3. Fill a glass with ice, add the milk and the syrup.
4. Pour the matcha on top and stir before drinking.
Flavour ideas
Vanilla for a classic latte, salted caramel for a dessert feel, rose for a pink-and-green cup. All are in our syrups, or get matcha and syrup together in the 40 g + syrup combo.
Common mistakes
- Boiling water makes matcha taste bitter
- Skipping the sifting leaves lumps
- Too much milk hides the matcha, start with 150 ml