Iced Matcha Latte Recipe
matcha, vanilla, ice, almond mylk, maple syrup
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Ingredients
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Matcha Base
Milk & Ice
Garnish (optional)
Method
Matcha Base
Sift matcha
Place 2 tsp matcha powder into a small fine-mesh sieve set over a bowl or cup. Gently push the matcha through the sieve with the back of a spoon to remove lumps.
Whisk with hot water
Pour 60 ml (about 2 fl oz) of hot water (approx. 175°F / 80°C) over the sifted matcha. Whisk vigorously in a zig-zag motion with a bamboo whisk (chasen) or small handheld frother for 15–30 seconds until the matcha is fully dissolved and a light froth forms on top.
Sweeten and flavor
Stir in 1 tsp vanilla extract and 1 tbsp maple syrup into the whisked matcha until evenly combined. Taste and adjust sweetness: add an extra 1/2 tsp maple syrup if you prefer sweeter.
Assemble Drink
Fill a 16 oz (about 475 ml) glass with 1 cup of ice cubes.
Pour 1.25 cups almond milk over the ice, leaving room at the top for the matcha layer.
Slowly pour the prepared matcha mixture over the back of a spoon or gently down the side of the glass so it floats and creates a layered look. Alternatively, pour directly and stir to combine if you prefer a uniform color.
If desired, drizzle 1/2 tsp maple syrup over the top for extra sweetness.
Finish & Serve
Dust the top with a light pinch (about 0.25 tsp) of matcha powder for garnish.