Japanese
Iced Matcha Latte
Silky cold milk and a freshly whisked matcha concentrate meet over ice, preserving the tea’s vivid green color, gentle bitterness, and savory aroma.
2 servings · 8 minutes prep
Ingredients
Matcha Concentrate
- 2 teaspoons matcha powder, sifted
- 4 tablespoons water at 175°F
- 2 teaspoons pure maple syrup, or to taste
To Assemble
- 1 1/2 cups cold whole milk
- 2 cups ice cubes
Directions
Whisk the Tea
- Sift the matcha into a heatproof bowl. Add the 175°F water and whisk briskly in a zigzag for 20 seconds, until no dry specks remain and a fine foam covers the surface.
- Whisk in the maple syrup while the concentrate is warm, then let it stand for 1 minute so it is no longer steaming.
Build the Lattes
- Divide the ice and cold milk between two chilled tall glasses.
- Pour half the matcha concentrate into each glass. Stir from the bottom until the color is even, taste for balance, and serve immediately before the tea begins to settle.
