Ceremonial Iced Matcha Latte
The UAE's favourite café drink, but made at home with ceremonial grade matcha. Creamy, earthy, with just enough sweetness. Takes 5 minutes.
Ingredients
- 1.5 tsp Ceremonial Matcha (Midori Spring Emerald or Yoocha)
- 30 ml hot water (75°C — not boiling)
- 200 ml MILKLAB Oat Milk or Almond Milk
- 1 cup ice
- 1 tsp honey or strawberry syrup (optional)
Steps
- 1. Whisk the matcha: Sift 1.5 tsp Ceremonial Matcha into a small bowl or cup to break up any clumps. Add 30 milliliters of hot water (75°C — not boiling). Whisk in a W or M motion for 30 seconds until frothy and no lumps remain.
- 2. Prepare the glass: Fill your glass with 1 cup ice. Pour 200 milliliters of MILKLAB Oat Milk or Almond Milk directly over the ice, leaving about 2cm of space at the top.
- 3. Layer and serve: Slowly pour the matcha concentrate over the back of a spoon onto the milk — this creates the layered look. Stir before drinking. Add 1 tsp honey or maple syrup (optional) if desired.
Notes
The key is 75°C water, not boiling. Boiling water makes matcha bitter. Use a thermometer or let kettle water sit for 2 minutes before pouring. You can find the emerald matcha, almond milk, and barista oat milk to perfect this recipe on PERCUP.
