Iced · about 4 min
Iced matcha latte
For an iced matcha latte, whisk 3 g of matcha with 60 ml of water at about 80 °C until smooth, fill a glass with ice and 180 ml of cold milk, then pour the matcha shot over the top.
- matcha
- 3 g
- water
- 60 ml
- temperature
- 80 °C
- milk
- 180 ml
Ingredients · 1 glass
- 3 g matcha
- 60 ml water, at about 80 °C
- 180 ml cold milk
- A glass of ice
- Sweetener to taste (optional)
Steps
- 10 s
Sift 3 g into the bowl
Through a fine sieve so nothing clumps.
- 5 s
Add 60 ml at 80 °C
Pour in a thin stream around the powder.
- 15 s
Whisk the shot
Fast W strokes until smooth, then a few slow circles.
Fill the glass
Ice first, then 180 ml of cold milk. Add sweetener to the milk now if you like.
Pour over milk
Pour the shot slowly over the milk, then stir once.
The same shot as a hot latte, poured over ice. Ice melts into the drink, so an iced latte often tastes a little milder than the hot one made with the same amounts.
Make it yours
- Stronger over ice: use 4 g of matcha in the same 60 ml of water.
- Layered look: pour the shot slowly over the back of a spoon onto the milk.
In Tama
Save your iced version as a recipe on the tin you make it with, next to the hot one, so each starts from the amounts you liked.
Questions
- Can I make an iced matcha latte with cold water?
- You can, but matcha mixes more easily into warm water. Many people whisk the shot warm and let the ice and cold milk chill it.
Remember how you made it.
Tama keeps the amounts of every bowl you make, with your rating and notes, so the next one starts from the one you liked.
