Iced matcha latte in a matcha glass: tools and method

The tools that make it easy

• A whisk: bamboo for the smoothest shot, or an electric whisk for speed.
• A spouted bowl or a small jug, for a clean pour.
• A tall borosilicate glass with a lid and straw.
• The matcha you already use, and your favourite milk.

The glass, the whisk and the bowl all appear in our guide to building a matcha ritual; this article puts them to work.

Step 1 — Fill the glass

Fill a 380–500 ml glass two-thirds with ice, then add 150–200 ml of cold milk: dairy, oat or almond all work. Oat milk gives the creamiest layers.

Step 2 — Whisk a concentrated shot

Sift 2 scoops of matcha (about 2 g) into the bowl. Add 40–50 ml of water — cold or room temperature for the brightest colour — and whisk until smooth and foamy, about 20 seconds with bamboo or 10 with an electric whisk. A thick shot is what creates distinct layers.

Step 3 — Pour slowly

Pour the shot slowly over the ice, ideally from a spouted bowl. The matcha cascades through the milk and settles in a green layer on top. Take your photo now.

Step 4 — Stir and sip

Stir with the straw before drinking, or sip slowly to enjoy the layers changing.

Variations

• Sweetened: dissolve a little syrup in the milk before pouring the matcha.
• Cold foam: froth a little milk with an electric whisk and spoon it on top.
• Stronger: use 3 scoops in the same amount of water.

Common issues

• Lumpy shot: sift first, and make a paste with a splash of water before adding the rest.
• No layers: the shot was too thin or poured too fast.
• Diluted taste: too much ice melting — use a lid and drink within 15 minutes.

The matcha glass guide helps you choose the size; for whisking speed, see the electric matcha whisk guide.

Our glasses

The iced matcha glass with bamboo lid and straw was designed for exactly this drink. All sizes are in the matcha glass collection.