Iced Matcha Latte

Serves: 1

Prep time: 8 minutes
Cook time: 2 minute

Ingredients:

1 or 1.5 tsp matcha powder (depending on preferred strength)

~240 ml (1 cup) room-temperature water (will only need 6 tbsp)

1 tsp honey or agave

~120-180 ml (1/2 - 3/4 cup) whole milk or soy milk (refrigerated)

65 g ice cube (2"x2" cocktail cube or 3 American-sized ice cubes)

Tools:

Matcha whisk

Small pot

Small bowl

Measuring spoons

For several years, I followed a few instagram "famous" people who were positively influential in convincing viewers how easy iced matchas were to make. I believed them. But I also didn't have the motivation yet to purchase a few simple items to make iced matchas from scratch. 

Finally, I purchased a bamboo matcha whisk--

(the only recommended whisking item due to * ~ S C i e N c E ~ *) 

--and some high quality grade matcha. I don't own a thermometer so I googled how to eyeball the correct water temperature. If you have a fancy kettle with temperature boil options, feel free to use! Otherwise, see the below directions on how to check the temperature visually, adapted from Chinese water temperature methods. Matcha can easily be burned though, which will drastically alter the taste. Landing the perfect temperature is key. 

Matcha-making and tea ceremonies go back for 800 years. Origins are set in Zen and Buddhist practices as a "transformative" process. When I make my tea, I feel connected to the fire flame and the heated water. I use my sight to judge when the water is hot enough. I use my hands to whisk and pour the frothed matcha. This simple home ceremony slows my pace from the bustle of work and housework. Each sip is a tender reminder of the efforted affection I give myself and anyone else I make one for. Making a matcha latte is a choice and a delicious slice of care practice. 

The beauty of this matcha recipe is that sweetness can be altered. I buy sweetened soy milk and sometimes use less honey or more matcha. Play with the ratios to find the right level for you. 

Ingredients:

1 or 1.5 tsp matcha powder (depending on preferred strength)

~240 ml (1 cup) room-temperature water (will only need 6 tbsp)

1 tsp honey or agave

~120-180 ml (1/2 - 3/4 cup) whole milk or soy milk (refrigerated)

65 g ice cube (2"x2" cocktail cube or 3 American-sized ice cubes)

Tools:

Matcha whisk

Small pot

Small bowl

Measuring spoons

Directions:
1. In a small bowl, measure out desired matcha amount and set aside with a matcha whisk. 

2. In a small pot on the stove, heat the water until small bubbles form on the bottom of the pot (known as "crab eyes") and a small amount of steam releases (about 1 minute). Alternatively, use a temperature-controlled kettle to bring water to 77 C / 170 F. 

3. Measure 6 tbsp water into the matcha bowl. 

4. Whisk the matcha and water in an 'M' motion/shape vigorously until well-mixed and frothy (1-2 minutes). 

5. Pour matcha into a large glass and stir in a heaping tsp of honey / agave until dissolved. 

6. Stir in the milk and ice and enjoy!