Most iced matcha lattes made at home go wrong in one of two ways. Either there are green lumps sitting at the bottom of the glass, or the whole thing tastes flat and a little bitter. Both problems usually come from the same place, and fixing them takes about a minute longer than getting it wrong.
Time: 5 minutes · Serves: 1 glass · Level: Easy
You'll need
- 2 g Chaism matcha (about 1 teaspoon, or 1 single serve stick)
- 60 ml water at 80°C / 175°F
- 180 ml cold oat milk
- A glass full of ice
- 1–2 teaspoons maple syrup or honey (optional)
Tools: a small sieve, and a bamboo whisk. If you don't have a whisk, a small jar with a tight lid works too.
Method
1. Sift the matcha.
Sift 2 g into a cup or small bowl. Matcha is ground very fine, and fine powders clump as they sit. Sifting takes ten seconds, and it's the step that decides whether you end up with lumps.
2. Add water at 80°C, not boiling.
Boiling water is the most common reason matcha tastes bitter. If you don't have a thermometer, bring the kettle to a boil and let it rest off the heat for three to five minutes.
3. Whisk in a zigzag, not a circle.
Move the whisk quickly back and forth in a W shape for 15–20 seconds, until a fine foam covers the surface. Stirring in circles mixes the powder, but it doesn't break it up. If you're using a jar, close the lid and shake hard for the same amount of time.
4. Build the glass.
Put the ice in first, then pour in the oat milk. If you want it sweet, stir the syrup into the milk now. Once the matcha goes on top, the sweetener won't mix in properly.
5. Pour slowly, then stir.
Pour the matcha over the back of a spoon so it sits in a clean layer on top of the milk. Take a photo if you want one, then stir before you drink.
Why oat milk
Oat milk has a natural sweetness that rounds out matcha's savory depth without much added sugar. Barista-style oat milk also stays smooth when it's cold. That said, any milk works. Oat is just our favorite.
Three ways to change it up
Maple and cinnamon. Sweeten with maple syrup and add a pinch of cinnamon to the milk. Warm, and a little autumnal.
Make it hot. Skip the ice. Heat or froth the oat milk to about 60°C, then pour it over the whisked matcha.
The shortcut. Short on time? Our Matcha Latte blend stirs straight into cold milk in about thirty seconds.