Master authentic Japanese Iced Matcha Latte using ceremonial Uji matcha powder, whisked into a frothy emerald green tea layer over velvety sweetened milk.
Sift 4g Uji matcha powder through a fine mesh sieve into a bowl to remove any clumps.
Pour 60ml warm water (80°C / 175°F) over matcha. Whisk vigorously in a W-motion using a bamboo Chasen for 30-45 seconds until a delicate green foam covers the surface.
Pour 25ml simple syrup and 200ml milk into serving glass. Add ice cubes to top.
Slowly pour frothy matcha over the iced milk to create a stunning two-toned green and white layered aesthetic. Garnish with matcha powder.
Q: Can I substitute milk with oat milk or almond milk?
A: Yes, oat milk pairs exceptionally well with Japanese matcha, creating a nutty, creamy vegan latte.
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