Iced Matchapresso Recipe

Sift and whisk

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove clumps.

Add 60 ml hot water (about 175°F / 80°C) and 1 tsp sugar or simple syrup to the sifted matcha.

Whisk vigorously in a zig-zag (M-shaped) motion with a bamboo whisk or small whisk for 15–30 seconds until bright green, frothy and completely dissolved. Taste and adjust sweetness if desired. Set concentrate aside to cool slightly.

Pull a double shot of espresso (about 2 oz). If you don't have an espresso machine, use 2 oz very strong brewed coffee or ristretto.

Allow the espresso to cool briefly (30–60 seconds) so it doesn't melt the ice immediately when poured.

Fill a 16 oz glass with about 1 cup of ice (enough to reach roughly 3/4 of the glass).

Pour 10 oz cold milk or milk alternative over the ice.

If using flavored syrup, add 1 tsp now and stir briefly to integrate.

Pour the prepared matcha concentrate over the milk. This will create a layered green streak; gently stir 1–2 times if you want it mixed.

Slowly pour the double-shot espresso on top. Pouring slowly helps create a visual layer (espresso float) over the matcha and milk.

Optional: dust a tiny pinch (about 1/4 tsp) of matcha over the top or garnish with a thin lemon twist or straw.

Serve immediately with a straw so the drinker can mix to taste. Stir before drinking if layers are preferred to be combined.