Iced vanilla matcha latte
This is the drink that turned most of our customers into daily matcha drinkers. Bright green over cold milk, a little vanilla, and no bitterness because the matcha is first harvest.
What you need
- 1 heaped teaspoon (about 2.5 g) Matcha Organics ceremonial matcha
- 2 oz (60 ml) hot water, about 175°F / 80°C
- 8 oz (240 ml) cold milk; oat and whole milk are the creamiest
- ½ teaspoon vanilla extract, or 1 tablespoon vanilla syrup if you like it sweet
- A glass full of ice
Method
- Sift the matcha into a jar, shaker or small bowl.
- Whisk or shake with the hot water until smooth. If you are using a jar, put the lid on and shake hard for 15 seconds.
- Stir in the vanilla.
- Fill a glass with ice, pour in the cold milk, then pour the matcha over the top so it layers. Stir before drinking.
Variations
Coconut: swap the milk for coconut milk and skip the vanilla.
Protein: shake the matcha shot straight into a vanilla protein shake.
Make-ahead: whisk a triple batch of the matcha shot, keep it in the fridge for up to two days, and pour over milk and ice each morning.
