Description
Learn how to make a refreshing and easy iced matcha latte at home with just a few simple ingredients. This homemade recipe yields a perfectly balanced, creamy, and invigorating drink that rivals your favorite coffee shop beverages. Using matcha powder whisked with cold water and combined with your choice of milk, it’s a delightful, energizing treat perfect for any time of day.
Ingredients
Matcha Mixture
- 1 teaspoon matcha powder (use ½ teaspoon for a milder latte)
- 2 ounces cold water (¼ cup)
Other Ingredients
- Ice, as needed
- 6 ounces milk of choice, such as almond milk or oat milk (¾ cup)
- Honey, maple syrup, or sweetener of choice, optional, to taste
Instructions
- Sift and Whisk Matcha: Sift the matcha powder into a small bowl to remove lumps and ensure a smooth texture. Add 2 ounces of cold water, then use a matcha whisk to vigorously whisk the mixture until it is fully combined and slightly frothy.
- Prepare the Glass: Fill your glass with ice cubes to chill your latte effectively.
- Combine and Serve: Pour the whisked matcha mixture over the ice, then top with 6 ounces of your preferred milk. Stir gently to combine all ingredients evenly. Add honey, maple syrup, or your chosen sweetener to taste, if desired, and stir again.
- Optional Blender Method: For a frothier latte, combine the matcha powder, cold water, and milk directly in a blender. Blend until frothy, then pour over ice. Sweeten to taste before serving.
Notes
- Adjust the amount of matcha powder to suit your taste preference—less for a milder latte, more for stronger flavor.
- Use cold water to prevent bitterness and maintain the refreshing quality of the iced latte.
- Milk alternatives like almond, oat, or soy milk work well and add unique flavors.
- The blender method is great if you prefer a frothier texture and smoother consistency.
- Sweetener is optional; you can customize the sweetness to your liking or omit it entirely.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: Japanese
