Restaurants›Le Boeuf French-Italian Restaurant & Wine›Ice Matcha Milk Green Tea Recipe

Ice Matcha Milk Green Tea Recipe

Name: Le Boeuf French-Italian Restaurant & Wines Ice Matcha Milk Green Tea Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 tsp ceremonial-grade matcha powder; 60 ml hot water (about 80°C / 175°F); 2 tbs simple syrup (1:1 sugar to water) or liquid sweetener; 1 cups cold whole milk (or milk alternative: oat, almond, soy); 1 cups ice cubes; 1 tsp vanilla extract (optional); 1 tsp matcha powder for dusting (optional); 1 to taste lemon peel or mint sprig (optional garnish)

Inspired by Le Boeuf French-Italian Restaurant & Wine

Time8m

Serves1

Make Ice Matcha Milk Green Tea Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

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Toki Hiball

Suntory Toki Japanese Whiskey, soda

smooth · refreshing · subtle bitterness

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Ingredients

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Matcha base

2 tsp ceremonial-grade matcha powder1/4 cup (60 ml) hot water (about 80°C / 175°F)2 tbs simple syrup (1:1 sugar to water) or liquid sweetener

Milk & ice

1 cups cold whole milk (or milk alternative: oat, almond, soy)1 cups ice cubes

Optional garnish & extras

1 tsp vanilla extract (optional)1 tsp matcha powder for dusting (optional)1 to taste lemon peel or mint sprig (optional garnish)

Method

Matcha base

Sift and measure

Sift 2 tsp ceremonial-grade matcha powder into a small bowl or matcha bowl to remove clumps. This ensures a smooth drink.

Bloom the matcha

Pour 60 ml hot water (about 80°C / 175°F) over the sifted matcha. Use a bamboo whisk (chasen) or small regular whisk to briskly whisk in a zig-zag motion until the matcha is fully dissolved, slightly frothy, and no lumps remain (about 15–30 seconds).

Sweeten

Stir in 2 tablespoons simple syrup (or your preferred liquid sweetener) into the warm matcha until fully incorporated. Taste and adjust sweetness if desired.

Assemble drink

Fill a tall glass with 1 cup ice cubes. Pour 1 cup cold milk over the ice, leaving room at the top to combine with matcha.

Slowly pour the prepared matcha mixture over the milk and ice so it sits in a layered fashion. If you prefer it evenly mixed, stir gently with a long spoon to combine the matcha and milk.

If using vanilla extract, add 1 tsp to the milk before pouring or stir into the finished drink to add a warm aroma.

Finish & serve

Optionally dust a pinch of matcha powder on top for visual contrast and extra aroma.

Garnish with a mint sprig or a small twist of lemon peel if desired. Serve immediately with a straw.