How to Make an Iced Matcha Latte
From May to September, customer after customer would leave our Tea Bar with one of these in hand. They are a summer staple and, thanks to the energy-boosting power of Matcha, a great way to kickstart a hot day. Make it your own by using your favourite dairy or plant-based milk as the base - we love Coconut or Oat milk for a sweet, creamy latte.
To make multiple drinks, you can scale up the sweetened Matcha and store in the fridge for up to 24 hours - don’t prep further ahead than this though or you’ll lose the vibrant green colour!
What you need (per drink)
1 level tsp Matcha powder (see brewing guide below)
30ml hot water (approx 80°c)
1/2 tsp agave or honey
150ml your favourite milk (we love oat or coconut)
Our traditional, bamboo Matcha whisk is helpful here to ensure a smooth, lump-free drink, but is not essential. You’ll have to work harder with a fork or small whisk but they’ll do the job.
Heat freshly drawn, filtered water to approx 80°c (flip the switch of the kettle before it reaches the boil) & then measure 30ml into a jug or pot
Spoon 1 level teaspoon of Matcha into a bowl
Add a splash of your hot water and mix until you have a thick, smooth paste.
Add the rest of the water & whisk until the powder has fully dissolved (this step is key to a smooth, lump-free drink!)
- Prepare your Matcha as per the Brewing Guide above
- Stir in the honey or agave while still warm & set aside
- Prepare a glass with plenty of ice
- Add your chosen milk
- Pour your sweetened Matcha shot over the top
- Stir well to combine