Shaken Iced Matcha Latte
Inspired by techniques from NYT Cooking.
A cool, grassy iced latte in five minutes: matcha shaken hard with warm water until foamy, then poured over cold milk and ice, with an optional touch of maple.
Always check the labels of the products you use.
Method
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Equipment
- small sieve
- small jar with a tight lid (or a bowl and matcha whisk)
- tall glass (about 350 ml)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 147 kcal |
| Protein | 6.1 g |
| Carbohydrate | 17.9 g |
| of which sugars | 16.7 g |
| of which free sugars | 7.9 g |
| Fat | 5.8 g |
| of which saturates | 3.3 g |
| Fibre | 0.8 g |
| Salt | 0.19 g |
Protein per 100 kcal
4.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 1 servings
Matcha
- 2 g good-quality matcha powder (1 heaped tsp)
- 45 ml water at about 75 °C
- 14 g maple syrup or runny honey (optional) about 2 tsp
To serve
- 170 ml cold whole milk
- 150 g ice
- 1
Sift. Sift the matcha straight into the jar. Matcha is so fine that it clumps in storage, and the sieve stops those clumps ending up as gritty specks in the glass.
- 2
Shake. Add the warm water, close the lid firmly and shake hard for 20-30 seconds until the mixture is smooth and covered in fine foam. Without a jar, whisk it in a bowl with quick zigzag strokes. Stir in the maple syrup now if you want it sweet.
- 3
Pour. Fill the glass with ice and add the cold milk, then pour the green matcha over the top, stir and drink at once.
Storage
Make it fresh; matcha dulls and separates within an hour. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
