A Beautiful Layered Iced Matcha Latte
There is something especially satisfying about an iced matcha latte when you want a drink that feels both refreshing and comforting. It is easy to make, easy to adjust to your own taste, and a lovely way to enjoy matcha in a more everyday format.
For this recipe, we use our HINATA matcha, a Yabukita cultivar from Mie. Its profile works beautifully in a latte, holding its character while still blending smoothly with milk.
Tools Required:
-
Chasen (Bamboo whisk) with accompanying kusenaoshi (whisk holder)
- Chawan or Katakuchi (Matcha bowl with spout)
- Sieve
- Weighing scale
- Chashaku (Bamboo scoop) or tea spoon
- A small glass
Recipe: Iced Matcha Latte
- 4g matcha
- 40ml hot water (70–80°C)
- 120ml oat milk, or milk of your choice
- Ice cubes
- Sweetener, optional and to taste
Steps:
- Fill a glass with ice and pour 120ml of your preferred milk
- Sift 4g of matcha into your matcha bowl to prevent clumps
- Add 40ml hot water and mix with the bamboo whisk.
- Then whisk in a "M" pattern until smooth and frothy
- Pour the whisked matcha into your glass of milk.
- Stir well and enjoy.
- Optional: Add sweetener to your preferred sweetness level
Tips:
- Soften your chasen's tines before whisking your matcha. For detailed instructions, click here
- For a detailed step-by-step guide on whisking, check out our guide here
- Pour the matcha onto the ice cubes to create a distinct green layer
- Stir well before drinking to incorporate the milk and matcha fully
- When using dairy milk, try using skim/skinny milk instead of full cream milk
- If you would like to adjust the intensity of matcha, use 3g of matcha for a more subtle matcha flavour and 6g of matcha if you want a bolder matcha flavour