With summer upon us, we wanted to share one of our favorite (and most asked about) hot weather drinks. While we agree high quality matcha, enjoyed on its own, is a pleasure unlike any other - We also enjoy matcha blended with a milk (our favorite is actually Oat Milk). Much like a well made creamy tomato soup can highlight the beautiful color, aroma and flavor of ripe tomatoes, so too can a matcha latte highlight all the wonderful characteristics of quality matcha. Unfortunately, most matcha lattes are really milk with matcha in it - lacking the deep color and fragrance that matcha can impart. Our recipe is matcha with a bit of milk and turns out rich and creamy with a strong, lasting fragrance and flavor. Lets get started. Below are the tools you'll need for the perfect matcha latte.
What You Will Need:
- A Matcha Bowl, Preferably Spouted
- Matcha Whisk
- Matcha Scoop
- Matcha Strainer
- Matcha
- Milk (We recommend Oat Milk or Whole Milk)
- Drinking Glass
- Ice
A Pictorial Step By Step Guide To Best Iced Matcha Latte
2. Add 50ml (1.7oz) of filtered water at about 175F (80C) to the matcha.
[Pro Tip: Use Spring water when possible. Softer water with a moderate to low TDS (TDS refers the mineral content of the water).]
3 + 4. Vigorously whisk the matcha in a “Z” pattern making sure to utilize the entire width of the bowl. The whisk should be making light contact with the bottom of the bowl. After 15-20 seconds of whisking a foam should appear. Raise your whisk to the surface and gently whisk away any large or uneven bubbles until your foam is the consistency of a fine pull of espresso (very tight, small bubbles).
5. Add 150ml (5oz) of milk, nut milk, or oat milk to a 12oz cup of ice.
6. Pour the whisked matcha into the cup of ice and milk
[Pro Tip: To avoid a watery drink, use ice with a larger surface area. It will melt less quickly and Keep your drink nice and cold]
7. Stir lightly and enjoy.
Iced Matcha Latte At A Glance
- Sift 3g (1 teaspoon) of matcha into your dry, preheated bowl.
- Add 50ml (1.7oz) of filtered water at about 175F (80C) to the matcha.
- Vigorously whisk the matcha in a “Z” pattern making sure to utilize the entire width of the bowl. The whisk should be making light contact with the bottom of the bowl. After 15-20 seconds of whisking a foam should appear.
- Raise your whisk to the surface and gently whisk away any large or uneven bubbles until your foam is consistency of a fine pull of espresso (very tight, small bubbles).
- Add 150ml (5oz) of milk, nut milk, or oat milk to a 12oz cup of ice.
- Pour the whisked matcha into the cup of ice and milk
- Stir lightly and enjoy.
We hope you enjoyed this quick and easy Iced Matcha Latte overview. If you are just discovering the blog and want to learn more about matcha, make sure to check out our Matcha Post detailing the fine points of this amazing tea. Thanks so much for reading.
