Iced Matcha Latte Recipe

Sift and dissolve matcha

Sift 2 tsp matcha powder into a small bowl or the cup you will use to mix to remove lumps.

Heat 60 ml water to about 175°F (80°C). Pour the hot water over the sifted matcha.

Whisk vigorously in a zig-zag motion with a bamboo whisk (chasen) or small whisk for 15–30 seconds until frothy and fully dissolved.

Stir in 1 tbsp agave syrup and a pinch of fine salt until evenly combined. Taste and adjust sweetness or salt by small increments if desired. Set aside to cool slightly (1–2 minutes).

Fill a 12–16 oz glass with 1 cup ice cubes.

Pour 1 cup oat milk over the ice, leaving room at the top for the salted cream.

Pour the prepared matcha slowly over the back of a spoon held just above the milk surface (or pour gently) so it layers slightly over the milk for a gradient effect. Alternatively, stir to combine if you prefer an even color.

In a small bowl or jar, combine 3 tbsp heavy cream, 2 tsp oat milk, 1 tsp agave syrup and a pinch of sea salt.

Whisk or shake the mixture until slightly thickened and airy but not fully whipped (about 20–30 seconds by hand, or 10–15 seconds with a milk frother). You want a pourable, creamy foam.

Spoon or gently pour the salted cream over the top of the iced matcha. The cream should float and create a distinct top layer. If desired, sprinkle a tiny pinch of sea salt or a light dusting of matcha on top for garnish.

Serve immediately with a long spoon or straw. Stir to incorporate the salted cream before drinking if you prefer a uniform flavor, or sip through the cream for contrast.