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.
🍽️ Servings: 2
Ingredients
- 3 g ceremonial-grade matcha
- 50 g spring water (70–75°C)
- 100 g cold full-fat milk or barista-style plant milk (like oat or almond)
- 50 g of the same milk, frothed cold
- 10 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 a tall glass with ice, then pour cold milk and the syrup.
- Gently spoon in the frothed milk (50 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!
Tips & More Info
How to get perfect frothed milk?
Froth the milk cold for a silky microfoam. Pour it gently over the iced milk so it floats, creating that layered latte effect. Patience is key — rushing will mix the layers too early.
Best way to whisk matcha?
Use a chasen (bamboo whisk) and whisk in a zigzag motion until a thick, smooth foam forms. This ensures no lumps and a luxurious texture.
Can I make it sweeter?
Yes — but go slow. Syrups like vanilla or elderflower enhance the flavor without overpowering the delicate matcha taste. Taste as you go to find your perfect balance.
Serving tips
Pour the whipped matcha over a spoon or the inner wall of the glass to maintain distinct layers. It makes your drink look as good as it tastes and adds that “wow” factor for presentation.