How To Make The Perfect Iced Matcha Latte @ Home

Heating and frothing milk to the right temperature and texture at home can be tricky but in the season of iced beverages, it’s easy to make a matcha latte at home. There is a range of matcha available, in price, quality, and flavour. The most obvious indicator of matcha quality is colour. You want a vibrantly bright green. Our current favourite is the Ceremonial Matcha from Paragon Tea Room. —Bronwyn Lewis

1. Put a small amount of water onto boil. When it comes to green teas like matcha, you want to use slightly cooler water (80C). You don’t need a thermometer, just keep an eye on your kettle and when you can see steam beginning to curl out, take it off the heat.
2. Fill a cup with ice, then fill halfway with milk. Feel free to use whatever milk, dairy or plant-based that you prefer.
3. In a bowl (a matcha bowl will have added texture to make whisking easier but any bowl is fine) whisk, or mix, 2 tsp of matcha with 2-3 oz (50 ml) of water. You want to make a condensed matcha with a minimal amount of liquid. Think of the volume of a double shot of espresso. It is easier to make matcha with a bamboo matcha whisk but if you don’t have one you can use the back of a spoon.
4. Using a small strainer, pour the matcha over the milk. This will create a layered effect with the milk on the bottom and the matcha on top.
5. Stir and enjoy!