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Glass of iced matcha latte with milk layers and ice cubes

Matcha Recipe Drinks (Iced Latte, Hot Latte & More)

Three café-style matcha drinks from one whisked base: a classic iced matcha latte, a cozy hot latte, and a sweet vanilla honey twist.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 drink
Cuisine: Japanese-inspired
Ingredients Method Notes

Ingredients
  

  • 1 to 2 teaspoons matcha powder ceremonial or culinary grade
  • 2 tablespoons hot water about 175°F
  • Ice cubes for the iced latte
  • 1 cup cold milk for the iced latte
  • 1 cup milk steamed or heated, for the hot latte
  • 1 to 2 teaspoons honey maple syrup, or sugar (optional)
  • ¼ teaspoon vanilla extract for the vanilla honey twist
  • 1 tablespoon honey for the vanilla honey twist

Method
 

  1. Sift the matcha powder through a fine-mesh sieve into a bowl or wide mug.
  2. Add the hot water (about 175°F, not boiling) and whisk briskly with a bamboo chasen, small whisk, or milk frother for about 30 seconds until smooth and frothy.
  3. Taste the base and adjust the strength with more water or matcha if needed.
  4. For the iced latte: fill a tall glass with ice, pour in the cold milk, then pour the matcha over the top. Stir and sweeten if desired.
  5. For the hot latte: pour the whisked matcha into a mug, add the hot steamed milk, and stir gently.
  6. For the vanilla honey twist: whisk the vanilla extract and honey into the matcha base before adding cold or steamed milk.

Notes

Always sift matcha first to avoid clumps. Do not use boiling water; it makes matcha bitter. Aim for about 175°F. Ceremonial grade is smoother; culinary grade is stronger and cheaper, and works well in lattes. No chasen? Use a milk frother or shake the matcha and water in a sealed jar. One serving has roughly 60 to 70 mg of caffeine, about as much as a small  cup of coffee. Best made fresh; the whisked base keeps in the fridge for about a day.