Recipe Iced Matcha Latte

Name: Recette Matcha Latte Glacé
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 1 cuillère à café de matcha; 60 ml d’eau chaude (environ 70-80°C, pas bouillante, si possible peu calcaire); 200 ml de lait (vache, soja, avoine, amande ou coco selon vos préférences); 1 à 2 cuillères à café de sucre ou de sirop (facultatif); Glaçons (environ 6-8 cubes); 1 fouet en bambou chasen

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Portion

Preparation time

5 minutes

Iced matcha latte is a refreshing Japanese beverage, ideal for an energizing gourmet break. Made with matcha, a finely-ground Japanese green tea, this latte combines the antioxidant benefits of tea with the sweetness of milk, for a drink that's both creamy and revitalizing. Easy to prepare, Iced Matcha Latte is perfect for hot summer days, or for an exotic touch at any time of day.

Matcha is much more than an ordinary tea. This powdered green tea, grown mainly in the Kyoto region, has been used in Japanese tea ceremonies for centuries. It's renowned for its unique umami taste, herbal notes and long-lasting energy without the jittery effects of coffee. In this recipe, matcha is blended with milk to create a smooth, refreshing iced latte, ideal for quenching thirst while enjoying the virtues of matcha.

Ingredients

1 teaspoon matcha
60 ml hot water (approx. 70-80°C, not boiling, if possible with low calcium content)
200 ml milk (cow's milk, soy milk, oat milk, almond milk or coconut milk, as you prefer)
1 to 2 teaspoons sugar or syrup (optional)
Ice cubes (about 6-8 cubes)
1 chasen bamboo whisk

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Instructions

Sift the matcha powder into a bowl to avoid lumps.
Add the hot water (70-80°C) to the sieved matcha. It's important that the water is not boiling, as this can alter the delicate flavours of the matcha.
Using a chasen (traditional bamboo whisk), vigorously blend the matcha and water in rapid "W"- or zigzag-shaped strokes. The texture should be smooth and frothy, with no lumps.
If you wish to sweeten your latte, add the sugar (or syrup) directly to the hot matcha, and stir well to dissolve completely.
Pour the milk of your choice into a tall glass filled with ice cubes. You can use plant milk for a lactose-free version. Soy or oat milk goes particularly well with matcha for a creamy texture.
Gently pour the prepared matcha (mixed with water) over the milk and ice cubes. You can stir lightly to mix the matcha with the milk, or leave it in two layers for a visually appealing presentation.
Stir well before drinking to blend the matcha into the milk. For a frothier effect, you can also shake the mixture in a shaker before serving.

Recipe notes

Tips :

Frothy milk: For a creamier texture, lightly heat the milk and whisk before pouring over the ice cubes for a frothy effect.

Intense matcha: Adjust the amount of matcha to suit your taste. For a stronger drink, increase the dose to 1.5 teaspoons.

Add flavor: For an original twist, you can add a drop of vanilla extract or sprinkle a little cinnamon on top.

The popularity of matcha has exploded in recent years, both in Japan and internationally, propelled by a growing awareness of the health benefits associated with this powdered green tea. Initially consumed mainly as part of Japanese tea ceremonies, matcha quickly found its way onto the menus of cafés and restaurants the world over, often presented as a healthy alternative to caffeinated beverages. Its richness in antioxidants, particularly catechins, and its ability to provide long-lasting energy without the undesirable side effects of coffee, have captured the attention of wellness-conscious consumers. In addition, the craze for Japanese food trends and the desire for unique culinary experiences have also contributed to the rise of matcha in smoothies, desserts and even savoury dishes. With influences on social networks and the rise of health concerns, matcha continues to evolve as a symbol of refined, healthy living.

Classic matcha tea Kaede from Uji in Kyoto ⋅ Yamamasa Koyamaen ⋅ 100g

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