Iced Matcha Latte Recipe (アイス抹茶ラテ)

Photo: Uncut Recipes

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In a bustling city, where life moves fast, and people often have little time to pause and refresh, there lies a hidden gem, a café that serves a drink which can turn your entire day around - the Iced Matcha Latte (アイス抹茶ラテ). While many coffee shops offer their own version of this trendy beverage, nothing compares to the satisfaction of creating your very own homemade Iced Matcha Latte.

Matcha, a finely ground powder of specially grown and processed green tea leaves, has been cherished in Japan for centuries, and more recently, has become a favorite worldwide. Known for its numerous health benefits and vibrant green color, Matcha adds a unique flavor to any dish or drink. When combined with milk and a hint of sweetness, it transforms into a delightful treat that is both invigorating and soothing.

This recipe guides you step by step, from preparing the simple syrup, to mixing the Matcha, and finally, combining everything to create a refreshing drink that you can enjoy at any time of the day. It’s the perfect balance of sweet, creamy, and earthy flavors, all blended into one glass of pure bliss.

Making your own Iced Matcha Latte is not only a healthier alternative to store-bought versions, but it also allows you to adjust the sweetness to your liking. Plus, there's something immensely satisfying about whisking the Matcha and watching it blend beautifully with the milk and ice.

So, grab your whisk and let's embark on this journey to create a refreshing glass of Homemade Iced Matcha Latte. It's a simple yet rewarding experience that will leave you feeling refreshed and ready to take on the world. Let's get started!

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INGREDIENTS:

Matcha Tea Powder Selection: When choosing Matcha powder, opt for a high-quality, ceremonial grade Matcha. The quality of the Matcha powder is paramount as it is the main flavor component of this recipe. Ceremonial grade Matcha is made from the youngest tea leaves, with the stems and veins entirely removed, resulting in a smoother, finer texture and a sweeter, more delicate taste. Lower grade Matcha may have a bitter or astringent taste, which will affect the overall flavor of your latte.

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Quality and Origin: Opt for a high-quality, ceremonial grade Matcha from Japan. The Uji region in Kyoto is renowned for producing the best quality Matcha. The color should be a vibrant, bright green, which indicates that it is fresh and of high quality. A dull, yellowish color indicates oxidization and lower quality.

Grind: The powder should be very fine and silky, not coarse. The finer the powder, the smoother and more flavorful your latte will be.

MAIN STEPS:

Importance of Sugar Dissolution: Ensuring complete dissolution of sugar in the water is crucial for the texture of the simple syrup. Any sugar granules left can lead to a grainy texture in your latte. Moreover, the syrup will not mix well with the other ingredients if there are undissolved sugar granules. So, make sure to whisk the mixture well until the sugar dissolves entirely.

Ice Cube Size: The size of the ice cubes matters. Larger ice cubes melt slower, keeping your drink cold for a longer time without diluting it quickly. So, it is recommended to use larger ice cubes if possible.

Sifting Matcha Powder: Optionally, sifting the Matcha first to remove any lumps is highly recommended. Lumps of Matcha will not dissolve in cold fluids, leaving you with a grainy texture and uneven flavor. Whisking with a bamboo whisk (Chasen) in hot water will help in breaking down the lumps, but sifting is a surefire way to avoid them in the first place.

Whisking Matcha: Using a Japanese bamboo whisk called a Chasen is the best way to whisk the Matcha and hot water. The Chasen is designed to whisk the Matcha into a smooth and frothy consistency, which is difficult to achieve with a regular whisk. The frothiness adds to the creaminess and overall texture of the latte.

Gradual Pouring: Pour the Matcha mixture into the milk and ice cubes gradually. This will help in mixing the Matcha well with the milk and simple syrup. If you pour it all at once, the Matcha may not mix well, and you will end up with a layered drink, which may not be what you are aiming for.

SERVED WITH:

Starter: Spring Rolls (Vietnam): Fresh rolls made with rice paper, filled with a mix of vegetables, herbs, and often shrimp or pork, served with a dipping sauce.

Side Dish: Edamame (Japan): Boiled young green soybeans in the pod, lightly salted. A popular appetizer in Japan and a perfect light snack to pair with the Iced Matcha Latte.

Main Course: Teriyaki Chicken Wings (Japan): Chicken Wings glazed with teriyaki sauce, a sauce made from soy sauce, sake, mirin, and sugar.

Second Course: Vegetable Stir Fry (China): A mix of colorful vegetables stir-fried in a wok with a light sauce made of soy sauce, garlic, and ginger.

Dessert: Mochi Ice Cream (Japan): A small, round confection consisting of a soft, pounded sticky rice cake (mochi) formed around an ice cream filling.

Cake: Green Tea Cheesecake (Japan): A creamy cheesecake flavored with matcha green tea powder.

Drink: Cold Brew Green Tea (Japan): Green tea leaves steeped in cold water for several hours, resulting in a light and refreshing beverage.

ALTERNATIVES:

Appetizer: Matcha Tofu (Japan): Soft tofu infused with matcha green tea powder and chilled, then served with a light soy dipping sauce. This dish combines the creaminess of tofu with the earthy flavors of matcha.

Side Dish: Steamed Broccoli with Lemon Zest (International): Steamed broccoli florets sprinkled with lemon zest. The brightness of the lemon zest enhances the earthy flavor of the matcha latte.

Main Course: Matcha Pasta (Italy): Fresh pasta dough made with matcha green tea powder, served with a light cream sauce. The matcha adds an unexpected twist to a classic dish.

Second Course: Grilled Fish with Matcha Butter (International): Grilled white fish served with a dollop of matcha-infused butter. The matcha butter adds a rich, earthy flavor to the fish.

Dessert: Matcha Panna Cotta (Italy): A creamy, custard-like dessert made with matcha green tea powder. The matcha adds a subtle earthiness to this classic Italian dessert.

Cake: Matcha Sponge Cake (Japan): A light and airy sponge cake made with matcha green tea powder. The subtle bitterness of the matcha balances the sweetness of the cake.

Drink: Matcha Coconut Water (International): A refreshing drink made by mixing matcha green tea powder with coconut water. The sweetness of the coconut water complements the earthy flavor of the matcha.

HISTORY:

The origins of matcha, a finely ground powder made of specially grown and processed green tea leaves, can be traced back to the Tang Dynasty in China, around the 7th to 10th centuries. However, it was the Zen Buddhists in Japan who popularized its consumption during the 12th century, as they found that it helped them stay alert during long meditation sessions. The tradition of drinking hot matcha tea became deeply ingrained in Japanese culture and is still practiced in traditional tea ceremonies today.

The Iced Matcha Latte, however, is a more modern invention and does not have a single known creator or exact date of creation. It is a fusion of the traditional Japanese matcha tea and the Western-style latte, which consists of espresso and steamed milk. With the rise of coffee shops and cafes in Japan in the late 20th and early 21st centuries, and the global popularity of iced coffee beverages, the iced matcha latte was created as a refreshing alternative to iced coffee.

While traditional matcha tea holds a special place in Japanese culture and is consumed in a very ritualistic manner, the iced matcha latte is more of a casual, everyday beverage. It is enjoyed by people of all ages and can be found in cafes and convenience stores all over Japan. The drink is particularly popular in the summer months as a refreshing way to cool down.

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The popularity of the iced matcha latte has grown significantly in recent years, both within Japan and internationally. The global popularity of matcha as a "superfood" due to its high antioxidant content has contributed to this growth.

Today, the iced matcha latte is a staple on the menu of cafes and coffee shops all over the world. In Japan, it is commonly made with matcha powder, milk, and sweetener, and served over ice. Some variations may include adding flavored syrups, like vanilla or lavender, or using alternative milks, such as almond or soy milk. Additionally, some cafes may offer a whipped cream topping or a sprinkle of matcha powder on top for added visual appeal.

While the basic recipe for an iced matcha latte is quite similar worldwide, the quality of the matcha powder used can greatly affect the taste and appearance of the drink. High-quality matcha powder, which is made from the youngest tea leaves and has a bright green color and smooth texture, is preferred for making iced matcha lattes. In Japan, the matcha used is often of a higher quality than that found in other countries, resulting in a more vibrant and flavorful drink.

TIPS:

Chilled Glass: Chill the glass in the refrigerator before preparing the drink. This will help keep your latte cold for a longer time.

Matcha Ice Cubes: Make matcha ice cubes by preparing a matcha mixture (matcha powder and water), pouring it into an ice cube tray, and freezing it. Use these ice cubes in place of regular ice cubes to ensure that your latte does not get diluted as the ice melts.

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Layering: Create a visually stunning latte by layering the ingredients. Pour the milk over the ice cubes, then gently pour the matcha mixture over the back of a spoon so that it floats on top of the milk. Do not stir before serving. The layers will mix as you drink the latte.

Garnish: Garnish your latte with a sprinkle of matcha powder or a drizzle of honey. Alternatively, add a few mint leaves or a slice of lemon for a refreshing twist.

Ingredients:

Conversions and Servings: Cups (1 Person) Cups (2 People) Cups (3 People) Cups (4 People) Cups (5 People) Cups (6 People) Cups (8 People) Imperial (1 Person) Imperial (2 People) Imperial (3 People) Imperial (4 People) Imperial (5 People) Imperial (6 People) Imperial (8 People) Metric (1 Person) Metric (2 People) Metric (3 People) Metric (4 People) Metric (5 People) Metric (6 People) Metric (8 People)

Directions:

Preparing the Simple Syrup:

If you have never made Simple Syrup, refer to this more detailed recipe: Homemade Simple Syrup.

01 - Combine equal parts of Sugar and Water in a saucepan.

02 - Set the saucepan over medium heat and whisk the mixture until the Sugar dissolves entirely. It's crucial to ensure there are no Sugar granules left.

03 - Once the Sugar has dissolved, remove the saucepan from the heat and allow it to cool down to room temperature. Set aside.


Making the Iced Matcha Latte:

04 - Grab a tall glass, similar to the ones used at coffee shops, and fill it with Ice Cubes and Milk.

05 - If you prefer your drink sweet, add the Homemade Simple Syrup to the glass. Put it aside momentarily to let it chill.

06 - Now, take a bowl with a pouring spout (a katakuchi is perfect for this), and combine the Matcha (green tea powder) and Hot Water. Optionally, you can sift the Matcha first to remove any lumps. Using a regular whisk, or even better, a Japanese bamboo whisk called a Chasen, whisk the mixture until no lumps remain. This should take about 20-60 seconds. Your Matcha should be smooth and slightly foamy.

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07 - Finally, pour the smooth Matcha mixture into the glass filled with Milk and Ice Cubes. Give it a good stir and enjoy your delicious Homemade Iced Matcha Latte!

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Notes:

Preparing the Simple Syrup: If you have never made simple syrup before, it is essential to refer to a detailed recipe for Homemade Simple Syrup. The key is to ensure that all the sugar granules are completely dissolved, which is crucial for the syrup's texture and consistency.

Preparing the Matcha: Sifting the matcha tea powder before mixing it with hot water can help remove any lumps and result in a smoother mixture. Using a Japanese bamboo whisk called a Chasen will give the best results, but a regular whisk can also be used. Whisking until the matcha is slightly foamy ensures a smooth and well-mixed drink.

Alternative Milk Options: The recipe calls for regular milk, but you can substitute it with any milk of your choice like almond milk, soy milk, oat milk, etc., based on your dietary preferences.

Storage: The iced matcha latte is best consumed immediately after preparation. However, if you need to store it, it is recommended to store the matcha mixture and milk separately in the refrigerator and combine them just before serving.

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Written by: Uncut Recipes

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