There’s something quite special about an iced matcha latte – the cold temperature of the milk brings out the natural sweetness of the matcha while the milk and matcha combine to create a creamy, mellow flavour. Delicious year-round, you’re sure to come back for more time and again.
It’s best to use nut, oat or rice milk wherever possible. Not only do the flavours of these milks complement the matcha, they’re also better for the matcha if you’re drinking it for its health benefits. Cow’s milk contains caseins which bind to the polyphenols in the matcha and stop them from being absorbed by the body. The polyphenols contain the bulk of the matcha’s healthy nutrients so they are essentially lost if you use cow’s milk.
- ½ tsp Saihōji matcha
- 25ml hot water
- 150ml almond milk (or whichever milk you prefer)
- agave syrup or honey, to taste (optional)
What you’ll need
- a sieve
- a small bowl, jug or creamer
- a bamboo matcha whisk or handheld electric milk frother
- a tall glass
- Boil the kettle and leave to cool for a couple of minutes while you prepare the matcha powder.
- Sieve the matcha into a small bowl (if using a bamboo matcha whisk) or into a jug or creamer (if using a handheld electric milk frother).
- Add 25ml of the hot water (80°C is perfect) and whisk until you have a smooth tea mixture.
- If you want to add sweetener, do so at this point, whisking to dissolve in the matcha.
- Fill a tall glass with ice, pour in the almond milk and then pour over the matcha shot.