Iced Matcha Latte
Section: Cold: Coffee · matcha · dairy · whisk · layer
Glass: 350 ml
Ice: 100 g
Ingredients (as the source specifies)
- ماتشا 3 g
- ماء بارد 40 ml
- حليب كامل الدسم 200 ml
- محلّي 12 ml اختياري
Method
- انخل واخفق الماتشا مع الماء البارد حتى بلا تكتل ← ثلج ← حليب ← عوّم الماتشا.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- ماتشا 3 g · 3 × 3.2 = 9.6 kcal
- ماء بارد 40 ml · 0 kcal
- حليب كامل الدسم 200 ml · 200 × 0.64 = 128 kcal
- محلّي 12 ml اختياري
The derivation is incomplete - these lines name a quantity or a coefficient the source does not state, so no total is published:
- محلّي 12 ml اختياري
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- ماتشا 3 g · 96 mg (3 g × 32 mg/g (the ماتشا reference at its stated 2 g = 64 mg))
Derived total: ≈ 96 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: `MILK`
Operating procedure
Applies to: an iced milk drink built on sifted, whisked matcha over cold milk and full ice.
Target: under 90 seconds.
- Sift the matcha through a fine strainer to break up clumps before whisking — unsifted matcha never fully dissolves.
- Heat a little water to 70–80°C, well below boiling; boiling water scorches matcha and turns it bitter.
- Fill the serving glass fully with ice using a dedicated scoop.
- Keep cold milk chilled and within reach.
- Sift measured matcha into a bowl — a standard serving is about 2 g (roughly 1 teaspoon).
- About 2 g matcha per drink; sift to remove clumps.
- Add a small amount of 70–80°C water and whisk briskly in a zig-zag (W) motion until smooth and lightly frothy.
- Water at 70–80°C — never boiling, which scorches the matcha and makes it bitter.
- Fill the serving glass fully with ice, then add cold milk to the fill line.
- Full ice controls dilution; a half-iced glass makes a watery latte.
- Pour the whisked matcha over the cold milk and ice.
- Leave lightly layered for a two-tone look, or give one gentle stir per your presentation standard; add syrup only if the recipe calls for it.
- Matcha is smooth with no undissolved clumps or gritty sediment at the bottom.
- Bright, vibrant green color — a dull, yellow-brown tint means the water was too hot or the matcha is stale.
- Glass is still full of ice at the pass; flavor is clean and grassy, not bitter or scorched.
Two habits make matcha: sift before whisking and keep the water at 70–80°C — skip either and the drink turns clumpy or bitter no matter how good the powder is.