Easy Iced Matcha Latte

Iced Matcha Latte right in the comfort of your own home! This recipe tastes just like a coffeeshop, only it’s homemade! With 3-simple ingredients you’ll be enjoying this Easy Iced Matcha Latte in minutes!

I love all types of tea. Black tea, Oolong tea, Jasmine tea, you name it. When it comes to green tea, if I’m being honest, it was never my favorite. Enter matcha green tea and we’re talking a whole other level. Matcha I like. Matcha has an earthly and slightly bitter taste, but when mixed with milk it creates a perfect creamy balance. Coffee shops make iced matcha lattes, but they’re often too sweet and expensive if I’m being perfectly honest. I prefer to make my iced matcha latte at home for a perfect afternoon pick-me-up!

Ingredients: Iced Matcha Latte

1. Matcha – Green tea powder. I say this all the time, but if there are only 3 ingredients in a recipe, aim to use a high-quality ingredient. For matcha, see description below of the different grades, it can have an earthy taste to it. I’ve heard many people say they do not like it. It’s important for that reason to buy a better, high-quality grade in order to have a better experience. My suggestion is to go for the ceremonial grade for this Iced Matcha Latte. Expenisve? Yes. Worth it? Also yes.
2. Water/Ice – You’ll be dissolving the matcha in water to create a paste and then adding in water to create the tea. Ice as it’s an iced matcha latte. I live in an area where I do need to filter the water or else it tastes too much like chlorine.
3. Milk – Use whichever milk you prefer. Oddly enough I’ve tried this with whole milk and skim milk and the lower fat content is actually more preferred. Don’t get me wrong, I love whole milk in my espresso, but for some reason when mixed with the matcha, the skim tastes better. You can use oat milk, soy milk, again whichever milk you prefer. Go for the unsweetened version so you’re able to manage the amount of sugar added in.
4. Sweetener – *optional* – In this recipe I did not use any sweetener. I’ve grown used to *no added sugar* in my tea and coffee. As always, aim to use as little added sugar as you can. If you’re using up to a tablespoon (3 teaspoons), aim to start cutting back if you can. I’d say using 1 teaspoon allows for some sweetness but not too much.

Grades of Matcha

Matcha is a fine powder made of ground green tea leaves that originated in East Asia. So, instead of brewing a cup of tea with the tea leaves, this takes the tea leaves and grinds them up. You then dissolve these ground tea leaves with warm water to make a paste. Matcha is consumed as part of traditional Japanese tea ceremonies, and is an integral part of Japanese culture. Although there are currently no regulations to differentiate between “ceremonial” and “culinary” matcha, the ceremonial is typically a higher quality (the price and taste prove that!)

1. Ceremonial – Ceremonial matcha is the highest grade. Uses include mixing it directly into the hot water and having as tea. Ceremonial matcha comes from the youngest tea leaves.
2. Culinary – Culinary matcha is much more affordable. Uses include adding in it into smoothies, tea lattes, and baking. As I mentioned, it will depend on the brand as the quality can vary quite a bit depending on the age and the quality of the leaves that are picked.

How To Make an Easy Iced Matcha Latte

Honest, once you see how easy this latte is to make at home, you’ll be able to enjoy an afternoon pick-me-up more often! Once again, not a ‘real’ recipe, but hopefully this inspires you to try and make a latte at home. After that initial investment in the matcha, you’ll surely save yourself some money!

1. Sift your matcha: While this is an extra step, it does help you whisk the matcha and remove any lumps. Optional, but highly recommended.
2. Dissolve the matcha: For every teaspoon of matcha you’ll add one tablespoon of hot water. I tend to make double (enough for 2 matchas) at once. Add 2 teaspoons of sifted matcha to a bowl and slowly add in 2 tablespoons of hot water.
3. Add hot water. Since you’ve created a matcha paste in the step ahead, next you’ll slowly add in 1/2 cup hot water. This will help to dilute the matcha but also make it not too strong as you’ll mix this matcha concentrate in with your milk. I invested in a whisk to help as I drink them quite frequently. You can use a frother or a simple kitchen whisk.
4. Chill the matcha: Using hot water is a must in helping the matcha to dissolve. Cooling it here takes just 15 minutes – go do something else as it chills. You want an iced matcha latte, not a lukewarm one.
5. Add milk: After the matcha chills, add ice to a glass. Pour 3/4 cup milk (of choice) to the glass. Add your sweetener here if using. I’ve used 1 teaspoon of simple syrup before, but as I said, I’ve now gotten used to no added sugar. Lastly, pour in your matcha.
6. Enjoy.  Let’s matcha – enjoy for a great afternoon pick-me-up!

OTHER CAFFEINE DRINKS!

• Espresso Martini
• Pistachio Latte
• Homemade Peppermint Mocha
• Maple Cold Crew

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