ICED MATCHA LATTE
Every barista brings their unique touch to a matcha latte, making each cup a reflection of their style. Each of our beautiful cafes will have its spin on the Matcha latte, ensuring a delightful and distinctive experience every time. We thought it might be useful anyway to see what the preferred method is from our personal experience.
DIRECTIONS
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Fill a tall glass with ice and pour in 200ml of your preferred milk (coconut or almond milk is the most popular)
Step 4. Slowly pour the whisked matcha over the milk and ice to create a layered effect.
Step 5. Optional: add your sweetener of choice (coconut nectar is our favorite)
NOTES:
Sweetener: This is optional and is unnecessary with coconut milk, but with other milk, we would suggest adding a little bit to your matcha latte. Coconut nectar is delicious, but any sweetener will work.
Milk: You can use any milk that tickles your fancy- oat, hazelnut, macadamia, almond, coconut, soy, or cow’s milk. They all work.
Upsell with syrups for seasonal twists (e.g., vanilla, caramel, cinnamon).
www.matchamaiden.com
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