The Perfect Iced Matcha Latte
Making matcha lattes is an art.
Making my matcha lattes is one of the best parts of my days. It's my (almost) daily routine and it makes me so happy because I get to slow down and get to feel like I'm at a cafe again.
This is better than Starbucks' matcha green tea latte because it has actually good quality matcha and isn't made up of 80% sugar (I'll still order it whenever I'm at Starbucks though).
If you're a matcha fanatic and haven't gotten yourself a bamboo whisk yet— I highly recommend it!! It makes the process so much more enjoyable.
ICED MATCHA GREEN TEA LATTE
1 tsp of Good Quality Matcha Powder— I use Tenzo!
2 tsp of Homemade Vanilla Syrup— to taste
2 tablespoons of hot water
1 cup of milk
Optional: a splash of creamer or half and half
HOMEMADE VANILLA SYRUP: Whisk together equal parts of sugar and water and bring to a boil before reducing the heat. Let the mixture simmer for about 2 - 5 minutes and take off the heat. Once cooled, add in your vanilla syrup— more or less is up to preference! I usually make a small batch of vanilla syrup each time since it's so easy to make using about 1/2 cup sugar, 1/2 water, and a little less than tsp of vanilla extract. You can double this or make any adjustments you'd like, I usually just eye-ball everything!
MATCHA LATTE: The secret to a good matcha latte is the matcha itself. I've tried buying cheaper quality matcha off Amazon but the flavor wasn't the same and it's oddly chalky. I know good quality matcha can sometimes be more on the expensive side but you can use "TUYEN15" to get 15% off on Tenzo, the matcha I use every time! Add your matcha powder and hot water together and whisk it up until it's light and frothy. The water shouldn't be boiling but more simmered— 175F if you want to be precise hehe. You want to make sure all lumps are gone. On days where I don't have as much time I use a milk frother (you can get off on Amazon, Target, etc. ) but I usually use a bamboo whisk.
For the layered matcha look, start off with your ice. Pour over your milk, syrup, and mix. If you want your matcha latte to be extra creamy, you can add in your creamer at this time— I usually just use half and half since the sweetness is good enough for me.
Then, gently pour over your matcha mixture. The density of the milk versus the matcha-water makes it stay afloat to create a beautiful gradient— we love chemistry!! (I was a Biology major for two years, can you tell?)
If you like a stronger matcha flavor, you can adjust either how much matcha or milk you use according to your preference!
Follow me on Instagram! @lifewithtuyen— I always ask what you want me to make next :-)
IMPORTANT: I'm fortunate enough to be able to connect with everyone on here through baking and food but there are also many important issues going on that needs attention. Continue to learn, educate yourself, and grow. ALSO, REMEMBER TO REGISTER TO VOTE!!!! IT TAKES LIKE 5 MINUTES I PROMISE.
Click below for important links: