A strong, smooth base prevents an iced latte from tasting like lightly colored milk.
Starting recipe
- 4 grams Kyoto Teien matcha
- 30 grams filtered water at 160°F
- Approximately 160 grams milk or oat milk
- Ice
- Optional measured sweetener
- Sift the matcha.
- Add about 15 grams of water and form a paste.
- Add the remaining water and whisk or froth.
- Add milk and optional sweetener to a 16 oz cup.
- Fill with ice and pour the matcha base over the top.
- Stir before drinking.
Adjusting the build
Ice geometry and cup design vary. Treat 160 grams of milk as a starting point, then reduce milk if the tea tastes weak. Change one variable at a time and record the final café formula.
See the complete iced matcha latte recipe.
Explore more methods in the Complete Matcha Guide.