The perfect iced matcha latte recipe (NEW RECIPE IN DESCRIPTION)

Ingredients

• 3.5 g Matcha Powder (high‑quality ceremonial grade, sifted before use)
• 20 ml Water (heated to 80°C)
• 0.5 tablespoon Sweetener (adjust to taste; can be sugar, honey, maple syrup, or stevia)
• 120 ml Milk (whole dairy milk or any plant‑based alternative, chilled)
• 150 g Ice (enough to fill a 12‑oz cup)

Instructions

1. Heat Water

   Heat 20 ml of water in a small saucepan or kettle until it reaches 80°C.

   Time: PT2M

   Temperature: 80°C

2. Soak Bamboo Whisk

   Place the bamboo whisk in a small bowl of warm water and let it soak for about 30 seconds to soften the tines.

   Time: PT30S

3. Prepare Matcha Mixture

   Add 3.5 g of sifted matcha powder, the heated water, and half a tablespoon of sweetener to the bowl. Whisk vigorously with the bamboo whisk until the mixture is smooth, glossy, and has a light froth.

   Time: PT1M

4. Combine Milk

   Pour 120 ml of chilled milk into the matcha mixture and stir gently until fully incorporated.

   Time: PT30S

5. Assemble the Iced Latte

   Fill a 12‑oz glass with ice, then pour the matcha‑milk mixture over the ice. Stir briefly to chill evenly.

   Time: PT15S

Nutrition Facts

Calories

80

Protein

3 g

Carbohydrates

10 g

Fat

2 g

Fiber

0 g