Aug 31 2026
Restaurants›TOUS les JOURS Bakery Café - Ann Arbor›Iced Matchapresso Recipe

Iced Matchapresso Recipe

Inspired by TOUS les JOURS Bakery Café - Ann Arbor
Time8m
Serves1

16 oz

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Ingredients

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Matcha Concentrate

Milk & Sweetener

Ice & Garnish

Method

Matcha Concentrate

  1. 1

    Sift the matcha

    Sift 2 tsp ceremonial-grade matcha powder into a small, heatproof bowl or the cup of a milk frother to remove clumps for a smooth concentrate.

  2. 2

    Bloom the matcha

    Add 0.25 cups (4 tbsp) hot water at about 80°C (175°F) to the sifted matcha. Whisk briskly in a zig-zag motion with a bamboo whisk (chasen) or small handheld whisk for 15–30 seconds until smooth, frothy, and lump-free. If you want a slightly stronger extraction, add the optional extra 2 tbsp hot water and whisk again.

  3. 3

    Sweeten the concentrate (optional)

    While the concentrate is still warm, stir in 1.5 tbsp liquid sweetener (simple syrup, honey, or chosen sweetener) and 1/4 tsp vanilla if using. Stir until fully dissolved.

Assemble the Iced Matchapresso

  1. 4

    Prepare the glass

    Fill a 16-oz glass with about 1 cup of ice cubes.

  2. 5

    Add milk and water

    Pour 1 cup cold milk over the ice, then add 1/2 cup cold water to bring the total volume to approximately 16 oz and to lighten the milk intensity.

  3. 6

    Combine with matcha concentrate

    Pour the prepared matcha concentrate over the milk and ice. If you want layered visuals, pour slowly over the back of a spoon so the matcha sits between milk and ice before mixing.

  4. 7

    Mix and froth

    Stir vigorously with a long spoon or use a milk frother/immersion blender for 5–10 seconds to create a light froth and evenly distribute matcha. If you used a handheld milk frother you’ll get an espresso-like crema — this is the 'presso' element of the drink.

  5. 8

    Garnish and serve

    Dust the top very lightly with 1/8 tsp matcha powder and add a mint sprig or thin lemon slice if desired. Serve immediately with a straw.

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