Iced Vanilla Matcha Latte
The five-minute iced vanilla matcha latte that tastes better than the coffee shop version. Ceremonial-grade matcha whisked into a glossy paste, layered over honey-vanilla milk. One sip and you will understand why I stopped buying these out.
Equipment
- Matcha whisk (chasen)
- Small bowl
- Tall Glass or Mason Jar
- Measuring spoons
Ingredients
Matcha Base
- 1 teaspoon ceremonial-grade matcha powder
- 2 tablespoons hot water, not boiling
Honey-Vanilla Milk Base
- 1 cup milk of choice (whole or oat milk are best)
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
To Assemble
- 1 cup ice
Instructions
- Whisk the matcha: add the hot water to a small bowl and whisk the matcha in a zigzag motion until smooth and glossy, with fine bubbles on top.
- Mix the honey and vanilla into the cold milk in a tall glass. Taste it here - it should be sweet and creamy with a hint of vanilla warmth.
- Fill the glass to the top with ice.
- Slowly pour the whisked matcha over the ice and watch it layer over the milk. Do not stir yet.
- Give the drink one slow stir before sipping, or leave it layered and let each sip pull up more milk.
Notes
Use ceremonial-grade matcha for drinking - culinary-grade is too bitter. Level your teaspoon; a heaping one tips into bitterness. Whisked matcha oxidizes after about 15 minutes, so whisk fresh each time. The honey-vanilla milk keeps in a sealed jar in the fridge for up to 5 days. For a vegan version, swap honey for maple syrup. For a hot version, warm the honey-vanilla milk and pour the whisked matcha over it.