The iced matcha latte arrived quietly.
Milder than coffee, more stable, and visually very clear.
The idea is simple: matcha, milk, ice cubes and a clean, fresh, precise result.
Prepare with matcha powder (for the gesture) or with matcha capsules (for speed).
What you need
The basics:
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1 tsp of matcha powder. For example, Kji brand matcha, available in our shop.
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60 ml of hot water (not boiling, around 75–80°C)
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150 to 200 ml of milk (regular or plant-based)
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ice
If you want to add a little twist:
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1 to 2 teaspoons of syrup, your choice: vanilla, maple, or orange blossom (very subtle). Or simply your favorite syrup!
The steps - Matcha powder version
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Place the matcha in a bowl or glass.
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Add the hot water.
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Whisk vigorously for 15 to 20 seconds (ideally with a small matcha whisk, otherwise a regular mini whisk or even your milk frother). The goal is to obtain a smooth, lump-free texture .
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Fill a large glass with ice cubes.
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Pour the milk.
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Gently pour the matcha over the top.
This is the version: balanced taste, clean texture, and very clear appearance.
The method (quick version with matcha capsules)
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Prepare a matcha capsule (short format).
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Allow to cool for 2–3 minutes (important to avoid melting all the ice cubes at once).
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Fill a glass with ice cubes.
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Add the milk.
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Pour in the matcha capsule.
Same spirit, without the whipping stage .
The twist with syrup (if you add it)
The syrup should remain a nuance, not the focus of the drink.
Two distinct ways to integrate it:
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either in the milk (you mix the syrup with the milk before pouring)
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either directly at the bottom of the glass, before the ice cubes (for a more “dessert”, rounder effect)
Recommended dosage: 1 tsp, then adjust.
Matcha must remain identifiable.
When to drink it
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In the morning , if you want an alternative to coffee
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early afternoon
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before a work session or a busy day
A detail that changes everything
Avoid boiling water.
It's the fastest shortcut to a bitter matcha.
