Iced Matcha Recipe

Time10m

Serves1

Make Iced Matcha Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Sift matcha
Sift 2 tsp ceremonial-grade matcha powder into a small bowl or matcha bowl (chawan) to remove clumps. Sifting ensures a smooth, lump-free drink.
2
Bloom matcha
Add 60 ml hot water (about 80°C / 175°F) to the sifted matcha. Use a bamboo whisk (chasen) or a small regular whisk to whisk vigorously in an 'M' or 'W' motion until the powder is fully suspended and a thin frothy crema appears on top, about 15–30 seconds.
3
Sweeten
Stir in 1 tbsp simple syrup (or preferred liquid sweetener) into the whisked matcha until fully incorporated. Taste and adjust sweetness — add up to 1 more tsp if desired.

4
Fill a tall glass with about 1 cup of ice cubes.
5
Pour 1 cup milk over the ice, leaving a little room at the top.
6
Slowly pour the prepared matcha mixture over the milk and ice. Pouring slowly will create an attractive layered look (matcha on top). If you prefer a uniform color, stir gently with a long spoon or a straw until evenly mixed.

7
Optionally dust the top with a light pinch (about 1/4 tsp) of matcha powder for visual appeal and an extra flavor boost.
8
Garnish with a fresh mint sprig if desired. Serve immediately with a straw.