Iced Green Pomegranate Tea Latte Recipe
16 oz
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Ingredients
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Tea Base
Pomegranate Component
Milk & Ice
Optional Finishes
Method
Tea Base
Whisk matcha
Sift 2 tsp matcha into a small bowl to remove clumps. Add 60 ml hot water (about 75–80°C) and whisk briskly in a zig-zag motion with a bamboo whisk or small whisk until frothy and smooth, about 20–30 seconds.
If using brewed green tea instead of matcha, brew a concentrated 120 ml of green tea (use double the usual leaves) and chill until cold. Combine chilled brewed tea with the whisked matcha for a bright, layered green-tea flavor.
Pomegranate Component
In a small measuring cup, combine 60 ml pomegranate juice and 15 ml simple syrup (adjust sweetness to taste). Stir until combined. If you prefer a tarter drink, reduce or omit the simple syrup.
Reserve 1 tbsp pomegranate arils to add to the bottom of the serving glass for texture and visual appeal.
Milk & Ice
Fill a 16-oz serving glass with 1 cup of ice cubes. Add the reserved pomegranate arils to the bottom of the glass so they sit on top of the ice.
Assembly & Finish
Pour the pomegranate mixture slowly over the milk and ice so it creates a visible layer. Then gently pour the whisked matcha/green tea over the top. Pouring over the back of a spoon will help preserve the layers if desired.
Optional: finish with a squeeze (about 1/2 tsp) of lime or lemon to brighten flavors and stir gently before drinking to combine layers, or leave layered for a pretty presentation.
Serve with a straw or stirrer so the drinker can mix to taste. Enjoy chilled.