How to make an iced matcha latte (the right way)
Two grams of matcha, a small whisk, cold milk, and ice. Here's the exact method for a layered iced matcha latte that actually tastes like matcha.
An iced matcha latte is straightforward but easy to get wrong. The most common mistakes are using too little powder, adding the matcha directly to cold milk without whisking it first, or using a ceremonial grade that disappears under oat. The result is a pale green, slightly bitter drink that tastes more like cold tea than a café matcha. Here is how to make one that actually delivers.
Start with two grams of matcha, roughly a level teaspoon or one scoop if your tin includes a chashaku. Use Barista Edition for this recipe. Ceremonial grade is built for water-only preparation; barista grade is selected and milled to hold its flavour and colour through milk. Add the matcha to a small bowl or jar with two to three tablespoons of hot water at around 75°C. Whisk vigorously in a W or M motion for twenty seconds until you have a smooth, frothy concentrate with no dry clumps.
“The green layer that floats on milk before you stir it. That's when you know you got the ratio right.
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Fill a tall glass with ice. Pour in six ounces of cold oat milk or whole dairy milk. Then slowly pour the matcha concentrate over the back of a spoon so it floats on top of the milk in a vivid green layer. This is the moment. You now have a layered iced matcha latte. Stir once if you want everything blended; leave it as is if you want to drink through the layers.
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