An iced Matcha latte is the bright jade drink every high-street chain sells, and it is easy to build properly at home from a Twinings Matcha pyramid bag. Whisk the bag in 80ml of 80-degree water for thirty seconds to raise a foam, then pour it over a tall glass of cubed ice and cold vanilla oat milk with a thin drizzle of maple syrup. Vanilla oat milk is the one to use rather than plain: the vanilla bridges the matcha and the milk, where plain oat can read watery against the Green Tea. The caffeine sits around 30mg, so it is a morning to early-afternoon drink.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Matcha Latte (Cafe Standard with Vanilla Oat Milk) recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-matcha-latte-cafe-standard-with-vanilla-oat-milk/
Whisk the matcha hot for the foam, in a small jug rather than the cold glass, and keep the water at 80 degrees since matcha turns bitter above that. Build it in layers for the classic look: maple syrup across the base, ice, the vanilla oat milk poured down the side, then the foamy matcha floated over the back of a spoon so it sits jade on white. Give it a stir before you drink. A tall thick glass holds the temperature better than the plastic cups the chains use.
You'll need
- 1 Twinings Matcha pyramid tea bag
- 80ml filtered water at 80°C (boiled then cooled in an open kettle for 90 seconds)
- 200ml chilled vanilla oat milk (Oatly Vanilla, Califia Farms Vanilla Oat; not plain oat milk)
- 1 teaspoon maple syrup (or 1/2 teaspoon for less sweet)
- 1 small handheld matcha whisk (a battery-powered milk frother also works at this scale)
- 250g cubed ice (cubed not crushed; a tall iced latte wants cubes)
- 1 thin slice of unwaxed lemon, optional, on the rim
- Glassware: 400ml tall iced latte glass or thick-walled highball, pre-chilled in the freezer for ten minutes
Method
- Pre-chill the iced latte glass in the freezer for ten minutes.
- Bring the kettle to a full rolling boil. Take the lid off and let stand 90 seconds; this brings the water down to 80 degrees.
- Drop the Twinings Matcha pyramid bag into a small heatproof jug and pour 80ml of the 80-degree water over the bag.
- Using a small handheld matcha whisk (or a battery-powered milk frother), whisk the bag in the jug for thirty seconds; the bag will agitate in the water and the surface will go from cloudy green to a fine jade-green foam. Do not break the bag open; the matcha powder in the bag dissolves through the bag walls.
- Lift the bag out of the jug after the whisk without squeezing it. Discard. The concentrate at this point is a foamy bright jade.
- Take the iced latte glass out of the freezer. Drizzle the teaspoon of maple syrup across the bottom of the empty glass.
- Fill the glass three-quarters with cubed ice on top of the maple syrup. Pour the 200ml of chilled vanilla oat milk slowly down the inside of the glass against the ice.
- Pour the foamy jade matcha concentrate slowly over the back of a spoon held just inside the rim, so the matcha floats on top of the milk rather than mixing in immediately. This is the classic two-layer iced-matcha-latte look (white milk at the bottom, jade matcha at the top with a foam cap).
- Slot the optional lemon slice on the rim. Serve immediately with a wide reusable straw; the drinker mixes the layers on the first stir. Drink within ten minutes; the matcha foam holds for about five.
Want the background, not just the brew?
Brewed with: Twinings Matcha, 20 Tea Bags 40g
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