Description
A simple, creamy iced matcha latte made with just a few pantry staples. This recipe uses ceremonial grade matcha, vanilla bean syrup, and your choice of milk for a smooth, jitter-free energy boost ready in 5 minutes.
Ingredients
Scale
- 2 teaspoons ceremonial grade matcha powder
- 2 tablespoons hot water (175°F / 80°C)
- 1 cup milk (oat, almond, soy, or dairy)
- 1 cup ice
- 1–2 tablespoons vanilla bean syrup
Instructions
- Sift 2 teaspoons of matcha powder into a mason jar or small bowl to remove clumps.
- Add 2 tablespoons of hot water (not boiling) to the matcha.
- Whisk vigorously in a ‘W’ motion using a bamboo whisk, fork, or spoon until a smooth, bright green paste forms with no lumps.
- Stir in 1-2 tablespoons of vanilla bean syrup into the matcha paste.
- Pour the milk into the mason jar and shake for 10-15 seconds to create foam (optional but recommended).
- Fill a serving glass with ice.
- Pour the shaken milk over the ice.
- Slowly pour the matcha-vanilla mixture over the milk to create a layered effect.
- Garnish with a dusting of extra matcha powder if desired.
- Serve immediately with a straw.
Notes
Use ceremonial grade matcha for the best flavor; culinary grade is too bitter for lattes. Ensure water is not boiling (around 175°F) to prevent bitterness. Sift the matcha to avoid clumps. For a hot version, skip the ice and shake the milk, then whisk the matcha paste with hot milk.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Cuisine: Japanese
Nutrition
- Serving Size: 1 large latte
- Calories: 120
- Sugar: 15
- Fat: 4
- Carbohydrates: 18
- Protein: 3
Keywords: matcha latte, iced matcha, vanilla matcha, ceremonial grade matcha, healthy coffee alternative, matcha recipe, iced tea, energy drink, oat milk matcha