The best Iced Matcha Latte recipe

Ingredients

• 2 g Matcha Powder (high‑quality Jeju island matcha, sifted)
• 12 g Granulated Sugar (helps dissolve matcha and adds sweetness)
• 60 ml Hot Water (just off the boil, ~80°C)
• 30 ml Vanilla Syrup (homemade real‑vanilla syrup; see previous video for recipe)
• 250 ml Milk (whole milk recommended; can use oat, almond, or soy for dairy‑free)
• 6 pieces Ice Cubes (cooled to keep latte cold)

Instructions

1. Prepare the Matcha Base

   In a small bowl combine the sifted matcha powder and granulated sugar. Add the hot water and whisk vigorously until the mixture is smooth and free of lumps.

   Time: PT2M

2. Add Vanilla Syrup

   Stir the vanilla syrup into the matcha‑sugar mixture until fully incorporated. The base will be slightly runny, which is ideal for blending with milk later.

   Time: PT1M

3. Strain the Matcha Base

   Pour the matcha base through a fine mesh sieve into a squeeze bottle to remove any remaining particles.

   Time: PT1M

4. Prepare Milk and Ice

   Fill the glass with ice cubes, then pour the cold milk over the ice, leaving room for the matcha drizzle.

   Time: PT1M

5. Create the Latte Effect

   Holding the squeeze bottle close to the inner wall of the glass, slowly drizzle the matcha base along the side, allowing it to cascade through the milk and create a marbled effect.

   Time: PT2M

6. Serve

   Give the drink a quick gentle stir if desired, then enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

0 g