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.
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What I Used to Make This Iced Matcha Latte
- Good quality matcha but not the most expensive. 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, honey.
- I measured everything out using measuring cups.
- Lots of ice. I used this ice cube tray.
- I made the drink in this glass cup.
How to Make a Layered Drink
I love the look of layered drinks and there are two tricks to getting that look.
First, is ice. Ice makes it easier to separate the layers. Pour the drink in first, then add the ice.
Second is the most important and it’s 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 in the milk but not in 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.
In to the cocktail shaker, add in the milk.
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.
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 thing 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, powdered green tea. Make sure to add the water first, then the matcha.
Shake, shake shake. 10-15 seconds of vigorously 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.
Into the glass cup, pour in the matcha.
Don’t dump in the matcha all at once. It’s best to pour it slow.
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.
See? So pretty!
Stir it up a bit before drinking to combine the milk and the matcha.
ICED MATCHA (GREEN TEA) LATTE
Makes 1 serving
3/4 cup milk (I used almond milk. You can use any milk you like.)
1/3 cup cold water
1 teaspoon matcha
1 teaspoon honey
Into an air-tight container like a cocktail shaker, shake together milk and honey for 10-15 seconds. Pour sweetened milk into a glass cup and add ice.
Rinse the cocktail shaker and add in cold water and matcha. Shake for 10-15 seconds. Pour matcha into the glass cup slowly. Add more ice if necessary.
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