Whisk Your Perfect Matcha Latte

Iced Matcha Latte Recipe

Our Favourite Way to Enjoy Matcha

When someone asks us how to make a great iced matcha latte, this is the recipe we recommend. We love the balance it creates, with just enough milk to complement the matcha without overpowering it.

Follow the steps below to recreate our favourite iced matcha latte at home.

What You'll Need

3g of your favourite MICHI Matcha
30ml water at 80°C (175°F)
180ml cold milk of your choice
Ice cubes
Matcha bowl (chawan)
Bamboo whisk (chasen)
Bamboo scoop (chashaku) or small spoon
Fine mesh sifter
Digital kitchen scale (recommended)

Instructions

1. Heat your water

Bring fresh filtered or spring water to a boil, then allow it to cool to 80°C (175°F).

2. Sift the matcha

Measure 3g of your favourite MICHI Matcha and sift it into your matcha bowl to remove any clumps.

3. Create a smooth paste

Add a small splash of the hot water (around 10ml) to the matcha and gently whisk until a smooth, lump-free paste forms.

4. Build the matcha base

Pour in the remaining water until you have 30ml total. Whisk briskly in a zigzag or "W" motion until smooth and lightly frothy.

5. Prepare your glass

Fill a glass with ice cubes and pour in 180ml of cold milk.

6. Combine

Slowly pour the prepared matcha base over the milk and ice and enjoy.

Recommended Matcha for Iced Matcha Latte

These MICHI matcha are particularly well suited for iced matcha lattes, offering a rich, smooth flavour with balanced sweetness and umami that shines through even when paired with milk.