Iced Matcha (Green Tea) Latte

Name: Iced Matcha Latte
Yield: Makes 1 serving
Ingredients: 3/4 cup milk (I used almond milk. You can use any milk you like.); 1/3 cup cold water; 1 teaspoon matcha; 2 teaspoons honey; Ice

June 10, 2018

Oh, How Civilized

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Summer means iced matcha lattes! This refreshing beverage is surprisingly easy to make. I’ll show you, step-by-step, my quick method to getting that perfect layered look.

All I drink in the summer are cold brew iced teas and iced matcha lattes.

If you thought iced matcha (green tea) lattes were hard to make, you’re wrong!

With this method you don’t need any traditional matcha tools, like a bamboo whisk or a special bowl.

All you need is an air-tight container: like a jar with a tight lid, a hydro flask, or a cocktail shaker.

RELATED: Matcha (Green Tea) Latte

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What I Used to Make This Iced Matcha Latte

Matcha
Find the brightest green that costs between $15 – $25.
Cocktail shaker
Or any wide-mouth container with an air-tight lid.
Milk of any kind (I used almond)
Cold water and honey
Measuring cups
Ice cube tray
Since you need a lot of ice.
Glass cup
To show off the layered effect.

How to Make a Layered Drink

I love the look of layered drinks and there are two tricks to getting that look.

First: ice. Ice makes it easier to separate the layers. Pour the drink in first, then add the ice.

Second, and the most important, is sugar. The sugar content keeps the layers separated. The liquid that has the most sugar will sink to the bottom.

In this drink, I added the honey/sweetener to the milk, but not to the matcha, so that’s why the milk was added first. If you want to have the matcha at the bottom and the milk on top, add the sweetener in with the matcha instead of the milk.

Got it? Good.

I’ll walk you through the drink, step by step.

RELATED: Iced Matcha Watermelon Tea

Add the milk in to the cocktail shaker.

I’m using almond milk but you can use any milk you like.

Next, add in the honey.

Make sure to add the honey after the milk so that it’s not sticking to the sides of the container.

Shake, shake, shake. Vigorously shake for 10-15 seconds. You want to make sure the milk and the honey are well mixed.

Pour the milk into a glass cup.

Add ice.

Give the cocktail shaker a quick rinse with cold water and let’s make the matcha.

For the longest time, I would make matcha traditionally with a bamboo whisk and a matcha bowl, but I was making things harder for myself.

It’s actually easier to shake it than to whisk it when using cold water.

No need to use a sifter either! No clumps with this shaking method.

In the clean container, add cold water. (Filtered water tastes best.)

Next goes the matcha, the powdered green tea. Make sure to add the water first, then the matcha.

Shake, shake shake. 10-15 seconds of vigorous shaking once again.

The more expensive the matcha, the brighter green it will be. If you want a pretty green, spend between $15-$25 a tin. Anything less and your matcha will be a dull green.

Pour the matcha into the glass cup.

Don’t dump in the matcha all at once. It’s best to pour it slowly.

Because of the sugar content in the milk, the matcha (without any sugar) won’t immediately sink to the bottom and you’ll see the layering of the milk and matcha.