Iced Matcha Latte

Iced Matcha

Ingredients:

  • Kato Matcha 
  • 2% milk by default but can be made with any alternative milk
  • Optional liquid sugar for sweetener
  • Ice

To make a 16 oz Iced Matcha Latte, use a 16 oz glass if ordered to stay or a 16 oz plastic cup if ordered to go.

  1. Create the base in a matcha bowl by frothing 3/4 level tsp of matcha powder with 2 oz of hot water (use the whisk in a zig-zag pattern to froth). Only light pressure is needed, whisk until there are no clumps remaining.
  2. Fill a 16 oz plastic cup to the top of the logo or ¾ of the way with ice.
  3. Add 10 oz of milk to the cup.
  4. If the drink is sweetened, add 2 pumps (1/2 oz) of simple syrup into the cup and mix with ice and milk.
  5. Pour the matcha base over the milk and ice to finish the drink.

To make a 20 oz Iced Matcha Latte, use a 20 oz glass if ordered to stay or a 20 oz plastic cup if ordered to go.

  1. Create the base in a matcha bowl by frothing 1 level tsp of matcha powder with 3 oz of hot water (use the whisk in a zig-zag pattern to froth). Only light pressure is needed, whisk until there are no clumps remaining.
  2. Fill a 16 oz plastic cup to the top of the logo or ¾ of the way with ice.
  3. Add 13 oz of milk to the cup.
  4. If the drink is sweetened, add 3 pumps (3/4 oz) of simple syrup into the cup and mix with ice and milk.
  5. Pour the matcha base over the milk and ice to finish the drink.

Notes:

  • If the drink is sweetened DO NOT add liquid sugar to the matcha base as it can make the powder create dry clumps and DO NOT use the matcha whisk to stir sugar as the sugar will ruin the whisk.
  • Rinse the whisk in hot water before and after each use. Do not put the whisk back on the holder unless all the product has been rinsed off.