Café-Style Iced Matcha Latte

By Sprig Originals ✓ · cooked up in Sprig

A bright, jade-green iced matcha latte that tastes like the ones from a good tea bar instead of a bitter grassy shortcut. The trick is three things: sifting the powder, using water at 175°F rather than boiling, and whisking until a fine foam builds before it ever touches ice. Finished with a quick vanilla syrup and cold milk poured over ice for that clean two-tone layer.

Ingredients

• 1/4 cup granulated sugar
• 1/4 cup water
• 1/2 tsp vanilla extract, or 1/2 vanilla bean, split
• 1 pinch fine sea salt

• 2 tsp ceremonial-grade matcha powder (about 4 g)
• 1/4 cup filtered water, heated to 175°F

• 2 cups ice cubes
• 1 1/2 cups whole milk or barista-style oat milk, very cold
• 2 tsp vanilla syrup, from above (or to taste)

Instructions

1. Make the vanilla syrup: combine the sugar and 1/4 cup water in a small saucepan over medium heat. Stir just until the sugar dissolves and the liquid turns clear, about 2 minutes — do not let it boil hard. Off the heat, stir in the vanilla and salt. Cool to room temperature, then refrigerate; it keeps 2 weeks in a sealed jar.
2. Heat filtered water to 175°F (79°C). If you don't have a thermometer or variable kettle, bring water to a boil, then pour it into a room-temperature mug, wait 2 minutes, and pour it into a second mug — it will land close to 175°F. Water hotter than about 180°F scorches matcha and turns it bitter.
3. Sift 2 teaspoons matcha through a fine-mesh tea strainer directly into a wide bowl or a large mug, pressing any clumps through with a spoon. This step is not optional — unsifted matcha will never whisk smooth.
4. Pour 1/4 cup of the 175°F water over the matcha. Whisk vigorously with a bamboo chasen or a small metal whisk in a fast W or M motion (not circles) for 20 to 30 seconds, until the surface is uniformly dark green with a fine layer of foam and no grit clings to the bottom. No whisk? Seal the matcha and water in a small jar and shake hard for 30 seconds.
5. Fill two 12-ounce glasses to the top with ice. Stir 1 teaspoon of the chilled vanilla syrup into each glass, then pour in 3/4 cup cold milk per glass, leaving about an inch of headroom.
6. Slowly pour half the whisked matcha over the milk in each glass so it floats and streaks down into layers. Serve immediately with a straw or long spoon, and stir before drinking to blend.
7. Taste and adjust: add another 1/2 teaspoon syrup for a sweeter, more café-style drink, or a splash more milk if the matcha reads too intense.

Chef's tips

Nutrition (per serving, estimated)

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