Don't Sleep On My Iced Matcha Latte
I bet you never thought you could be a matcha maker at home (don’t you love the sound of that? matchamaker). This recipe is ridiculously easy, you just need to gather a couple of key materials.
TOOLS:
1 small bowl, preferably one with a slightly level basin that isn’t too steep inside. Good to have some flatter surface area when whisking, but it doesn’t actually matter.
1 matcha whisk. This is pretty necessary to make sure the matcha isn’t clumpy like when you order it from a bad cafe. In a pinch, I’ve used a silicone basting brush (lol) and it was ok. You can find matcha whisks on Amazon or other tea/coffee company websites, or at Whole Foods.
INGREDIENTS:
Organic Ceremonial Grade Matcha Powder. This is key—not all matcha is created equal. Avoid “culinary grade”, opt for ceremonial always. It should be vibrant bright green in color, not dusty or grayish. I like Aya and Ippodo brands.
Hot water. If you have an electric kettle with a temperature controller, I recommend aiming for ~180 degrees F rather than the max at 200. THEY SAY that matcha can burn at that high of a temperature. Jury’s out, but if you have the option why not.
Milk of choice. I use Califia Unsweetened Almond Milk.
Sweetener of choice (optional). I like to add a few drops of stevia.
STEPS:
Heat some water in the kettle, ideally to around 180 degrees.
Take out your bowl, whisk, matcha, milk, sweetener, and glass.
Once water has heated, pour a TINY splash into the bottom of the bowl to add some moisture so the matcha doesn’t stick at the bottom. Add 1 tsp of matcha powder to the bowl.
Pour ~1 oz more hot water into the bowl. It shouldn’t be much—we’re creating a concentrated liquid to then add to the milk. It shouldn’t be sludgy (if so, add a tiny bit more water), but definitely shouldn’t be watery.
If using stevia, add your drops now.
Begin whisking vigorously, holding the bowl with your other hand. Go in circles, making sure the swipe the sides of the bowl and get into the crevices. Experiment with switching between back-and-forth vertical whisks and circular motions. Work it until you have some good foam and all the clumps are gone.
Add ice to your glass, pour 2/3 to 3/4 of the way with milk, then add your matcha concentrate on top. Mix well, and enjoy!
