Iced Matchapresso Recipe
16 oz
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Ingredients
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Matcha base
Espresso shot
Assembly
Method
Matcha base
Sift and whisk
Sift 2 tsp matcha powder into a small bowl to remove clumps. Add 60 ml hot water (about 80°C / 175°F). Using a bamboo whisk (chasen) or small handheld frother, whisk briskly in an M or zig-zag motion until the matcha is smooth and a light froth forms, about 15–30 seconds.
Sweeten
Stir in 1 tbsp simple syrup (or to taste) into the warm matcha until fully dissolved. Set aside to cool slightly (a minute or two).
Espresso shot
Pull two shots of espresso (about 2 oz total). If you don't have an espresso machine, brew 2 oz very strong coffee using Aeropress or Moka pot. Allow the espresso to rest for 10–20 seconds so it doesn't pour scalding into the cold drink.
Assembly
Prepare glass
Fill a 16 oz serving glass with 1 cup ice cubes. Pour 8 oz cold milk over the ice, leaving room at the top for espresso and matcha.
Combine
Pour the cooled sweetened matcha over the milk. Next, gently pour the 2 oz espresso shots over the top so they layer briefly, creating a streaked appearance. If you prefer the matcha and espresso fully integrated and a frothier texture, combine matcha, espresso and 0.5 cup ice in a cocktail shaker and shake vigorously for 10–15 seconds, then strain into the milk-filled glass.
Finish
Optional: dust the top with 1/4 tsp matcha powder for garnish. Stir before drinking or serve with a straw so the drinker can mix to taste.