Iced Matcha Latte Recipe
Your most-ordered drink, now made at home.
This is the one you have been buying on the way to work, and it is honestly the easiest recipe here. A quick whisk, a tall glass of ice, your favourite milk, and you have got the exact drink you love for a fraction of what you have been paying for it.
Once you have made it a few times you will wonder why you ever queued.
Serves 1
Ingredients
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1 to 2 teaspoons Sip Dopa Ceremonial Grade Matcha
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60ml water, just off the boil at around 80°C
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A tall glass of ice
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200ml cold milk of your choice
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Optional: a little vanilla syrup or your sweetener of choice
Method
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Sift your matcha into a small cup or jar to keep it lump-free.
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Add the hot water and whisk in a zigzag until smooth and frothy. Using a little warm water first helps it dissolve fully before it hits the cold.
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Fill your glass with ice and pour over your cold milk.
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Pour the matcha over the top for that layered look, then stir before you sip.
Tips
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For an extra thick top, froth your cold milk before pouring.
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Sweeten while the matcha is still warm so it dissolves evenly rather than sitting at the bottom.
FAQ
How do I stop my iced matcha from being lumpy? Always sift, and always whisk the matcha with a splash of warm water first. Adding matcha powder straight into cold milk is what causes those little clumps.
Which milk is best for an iced matcha latte? Oat milk gives you the creamiest result, almond keeps it light, and dairy works beautifully too. It is entirely your call.