Iced Matcha Latte
Section: Cold: Coffee · matcha · dairy · whisk · layer
Setup
Glass: 350 ml
Ice: 100 g
Ingredients (as the source specifies)
- Matcha 3 g
- Cold water 40 ml
- Whole milk 200 ml
- Sweetener 12 ml, optional
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.
Technique
The procedures this drink is built with. They are the technique, not this drink's own method.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- Matcha powder · 3 × 3.2 = 9.6 kcal
- Plain water and soda · 0 kcal
- Whole milk 3.5% · 200 × 0.64 = 128 kcal
- Sweetener 12 ml, optional
The derivation is incomplete - these lines name a quantity or a coefficient the source does not state, so no total is published:
- Sweetener 12 ml, optional
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- Matcha 3 g · 96 mg (3 g × 32 mg/g (the matcha 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`
Holding and food safety
These figures are the published guidance, not a house rule. Each carries its source.
- Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
- Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.
Your local authority sets the requirement. Confirm these against it before service.
Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20