Triple Layer Iced Matcha Latte
Chilled milk, airy foam, rich matcha – layered with precision, stirred with intent. It’s a quiet indulgence with a sharp edge. Familiar, but elevated. A drink that feels like clean lines and slow mornings.
about 1 month ago
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Servings: 2
Ingredients
- 6 g ceremonial-grade matcha
- 100 g spring water (70–75°C)
- 200 g cold full-fat milk or barista-style plant milk (like oat or almond)
- 100 g of the same milk, frothed cold
- 20 g favorite syrup (like vanilla or elderflower)
- large ice cubes
Instructions
- Sift the matcha into a bowl – no lumps allowed. We're going for velvet.
- Add the water (70–75°C) and whisk vigorously with a chasen until thick, smooth foam forms. Set aside.
- Fill two tall glasses with ice, then pour cold milk and the syrup.
- Gently spoon in the frothed milk (100 g) on top
- Carefully pour the whipped matcha over the foam, letting it slide down a spoon or the inner wall of the glass to avoid breaking the structure.
- Serve and enjoy!