How to make an iced matcha latte.

What you need_

• 2g matcha powder
• 70ml water at about 80°C
• 150–200ml cold milk of your choice
• Ice
• Bowl and whisk (or a jar with a lid, cold water only)
• Digital scales or a measured scoop
• Small sieve (optional, for lump-free matcha)

Method_

1. 01

   Measure 2g of matcha

   Weigh 2g on digital scales, or use the measured scoop supplied with your matcha. If your matcha has its own serving directions, follow those. Sift it into a bowl to break up any clumps.

2. 02

   Add 70ml of water at about 80°C

   Hot but not boiling. Boiling water scorches matcha and makes it taste bitter. If you don't have a thermometer, let a just-boiled kettle stand for a few minutes.

3. 03

   Whisk until smooth, then let it cool

   Whisk in a quick W or M motion for 15–20 seconds until there are no lumps and a light froth forms. Leave it a minute or two to cool before pouring over ice.

4. 04

   Fill a glass with ice

   A tall glass about two-thirds full of ice works well.

5. 05

   Pour in cold milk

   Add around 150–200ml of cold milk — dairy, oat or any milk you like. Oat milk gives a creamy, slightly sweet finish.

6. 06

   Pour the matcha over the top

   Slowly pour the whisked matcha over the milk for the layered look, then stir before drinking.

Jar method: No whisk? Use a jar with a lid, but only with cool or cold water — never seal and shake hot water, as pressure can build and it can spray out. Add 2g matcha and 70ml cold water, close tightly, shake until smooth, then pour over the ice and milk.

Tips_