Iced Honey Matcha Latte
Good matcha needs very little help. A small amount of honey softens its grassy bitterness, and cold milk makes it creamy without hiding the flavour.
The key is mixing the matcha with a little warm water first. Matcha doesn't dissolve, it suspends, and cold milk alone leaves stubborn green lumps.
Recipe card
- 15 minutes or less
Ingredients
- 1 teaspoon (2 g) matcha powder
- 60 ml (¼ cup) hot water, about 80°C (175°F), not boiling
- 2 teaspoons (14 g) honey
- 240 ml (1 cup) cold 2% milk
- Ice
Method
- Sift the matcha into a small bowl to break up clumps.
- Add the hot water and the honey. Whisk in a quick zigzag (not circles) for about 20 seconds, until smooth and frothy with no lumps.
- Fill a glass with ice and pour in the cold milk.
- Pour the matcha over the milk and stir before drinking.
Nutrition
Approximate, calculated from USDA FoodData Central reference values for the exact ingredients listed. Brands vary; check your labels.
For comparison, a Starbucks Grande Matcha Tea Latte is listed at 240 calories and 32 g sugar in our dataset. Open it in the calculator.
Tips
Water temperature. Boiling water makes matcha taste harsh. Let a just-boiled kettle stand for two to three minutes.
No whisk? Shake the matcha, water and honey in a small jar with a lid for 20 seconds, or use a handheld milk frother.
Caffeine. Matcha's caffeine varies with the grade and how much you use, so we don't state a single number. A teaspoon is generally less than a cup of brewed coffee.
Sweetness. Every extra teaspoon of honey (7 g) adds about 21 calories and 6 g of sugar. Ceremonial-grade matcha is less bitter and needs less.
