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)

• Ice

Brewing Guide

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!)