Matcha guide

How to Make an Iced Matcha Latte

The iced latte is the easiest matcha there is. No steam wand, no kettle, just cold milk, a good shake and a glass full of ice. Shaking does the whisk's job and adds a light, frothy texture that holds up all the way down the glass.

Makes 1 iced latte (12 oz glass)

The basics

  • Matcha7 g (about 1 tbsp)
  • Milk200 ml (about 7 oz), cold
  • Ratio3.5 g per 100 ml
  • TemperatureIce cold, no heat
  • TimeAbout 2 min

You'll need

  • Matcha latte powder
  • Kitchen scale
  • Shaker or jar with a lid
  • Tall glass
  • Ice

Step by step

  1. Step 1

    Weigh it out

    Weigh 7 g of matcha latte powder (about 1 tbsp) and measure 200 ml (about 7 oz) of cold milk. Any milk works. Oat milk makes it extra creamy.

  2. Step 2

    Milk first

    Pour the cold milk into a shaker or a jar with a tight lid, then add the powder on top so it doesn't cake at the bottom.

  3. Step 3

    Shake it

    Seal it and shake hard for 15 to 20 seconds, until the milk is an even, bright green and a little frothy.
    No shaker? Whisk it in a jug instead.

  4. Step 4

    Fill with ice

    Fill a tall glass to the top with ice. More ice keeps it colder for longer, with less melt.

  5. Step 5

    Pour and serve

    Pour the matcha milk over the ice and give it a quick stir. Dust with a pinch of powder if you like.

Pro-tip

Make it ahead. Shake a bigger batch at the same ratio and keep it in the fridge for up to a day. Shake it again before you pour it over ice.

Freshness

Matcha fades fast once it meets air, light and heat. Keep it sealed tight in a cool, dark, dry place and use it within a month or two of opening for the brightest color and flavor.

Make it with

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