Iced Matcha Latte
Stone-ground green tea whisked smooth and layered over cold milk and ice — vivid, grassy and gently sweet, with no clumps.
- Prep
- 5 min
- Cook
- 0 min
- Serves
- 1 drink
- Level
- Easy
By Maya Chen
Method
- 01
Sift the matcha into a bowl or wide cup to break up any lumps — this is the key to a smooth latte.
- 02
Add the warm water and whisk briskly in a zig-zag motion with a bamboo whisk or a small handheld frother until the matcha is fully dissolved and a fine foam forms on top, about 20–30 seconds.
- 03
Whisk in the sugar or simple syrup while the mix is still warm, tasting as you go.
- 04
Fill a glass with ice and pour in the cold milk.
- 05
Pour the whisked matcha slowly over the back of a spoon onto the milk so it layers in a green stream over the white.
- 06
Serve straight away and stir to combine before drinking.
An iced matcha latte is the quickest drink in this collection — no pearls to cook and no tea to steep, just matcha whisked smooth and poured over cold milk and ice. Get the whisking right and it is reliably good; skip the sifting and it turns gritty.
The vivid green layered over white milk is half the appeal, so it pays to build the drink in the glass rather than stirring everything together at once.
Smooth matcha, every time
Two things prevent lumps: sift the powder, and dissolve it in warm water before it meets anything cold. Whisk briskly in a zig-zag until the surface holds a fine foam, sweeten while it is still warm, then pour it slowly over iced milk for that two-tone look. Keep the water off the boil so the matcha stays sweet-grassy rather than bitter, and reach for culinary-grade powder, which is made to carry through milk.
