Iced Matcha Latte
Matcha powder over cold milk and ice — Japan's 12th-century chado ceremony tradition translated into a 2010s global staple by specialty coffee culture.
- 1 tspmatcha powder(sifted)
- 2 ozhot water(for dissolving)
- 6 ozmilk(cold)
- ½ ozsimple syrup(optional)
- 1Sift matcha into a glass or bowl.
- 2Add hot water and whisk until dissolved.
- 3Fill a glass with ice.
- 4Add cold milk.
- 5Pour matcha mixture over milk.
- 6Add syrup if desired.
- 7Stir to combine.
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Iced matcha latte became one of the defining beverage trends of the 2010s, driven by the rapid expansion of Japanese culinary culture globally and the health and wellness movement that positioned matcha's high catechin content and L-theanine amino acids as benefits distinct from regular coffee's caffeine-only boost. Matcha, made from shade-grown green tea leaves ground into a fine powder, has been central to Japanese tea ceremony (chado) since its introduction from China in the 12th century by Buddhist monk Eisai. The Uji region of Kyoto Prefecture produces the most prized matcha. The commercial iced matcha latte format — matcha powder whisked with water and poured over ice with oat or dairy milk — emerged from the specialty coffee shop culture that adopted matcha as a premium alternative to espresso.
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