Why is my iced matcha clumpy?

Matcha does not dissolve in cold liquid (it suspends), and cold makes clumps worse. Sift the powder and whisk or shake it with a little warm water first, then pour that smooth base over the ice and milk.

Can I use ceremonial grade matcha iced?

You can, and iced matcha made with water alone rewards a good grade. In a milky iced latte, culinary grade holds its flavour through the milk and diluting ice better, at half the price.

How far ahead can I make it?

The whisked matcha base keeps a few hours in the fridge. Shake or stir before using, as the powder settles. Build the glass with ice and milk just before serving so it is not watered down.

Iced matcha latte

Name: Iced matcha latte
Prep time: 5 min
Total time: 5 min
Yield: 1 tall glass (about 300 ml)
Cuisine: Japanese
Ingredients: 2 teaspoons (about 4 g) culinary grade matcha; 60 ml warm water, about 60 to 80°C; 200 ml cold milk, standard dairy or barista oat milk; 1 large handful of ice cubes; 1 to 2 teaspoons honey, maple or simple syrup (optional, liquid sweeteners dissolve best cold)

To make an iced matcha, whisk 2 teaspoons (about 4 g) of sifted matcha with 60 ml of warm water until smooth, fill a tall glass with ice and 200 ml of cold milk, then pour the matcha over the top. Five minutes, one glass, and the layered green-on-white look happens by itself.

Prep 5 min

Total 5 min

Makes 1 tall glass (about 300 ml)

Ingredients

2 teaspoons (about 4 g) culinary grade matcha
60 ml warm water, about 60 to 80°C
200 ml cold milk, standard dairy or barista oat milk
1 large handful of ice cubes
1 to 2 teaspoons honey, maple or simple syrup (optional, liquid sweeteners dissolve best cold)

Method

Sift the matcha. Sift 2 teaspoons (about 4 g) of matcha into a small bowl, jug or jar. Cold drinks show clumps even more than hot ones, so do not skip this.
Whisk with warm water. Add 60 ml of warm water (60 to 80 degrees Celsius) and whisk in a W motion with a chasen or frother until completely smooth, or seal the jar and shake hard for 15 seconds. Stir any sweetener into this warm base so it dissolves.
Build the glass. Fill a tall glass with ice and pour in 200 ml of cold milk, leaving a few centimetres at the top.
Pour and serve. Pour the matcha slowly over the ice so it sits as a green layer above the milk. Serve with a straw or spoon, and stir just before drinking.

Do you need hot water for iced matcha

Not strictly, but a splash of warm water makes a noticeably smoother drink. Matcha disperses poorly in cold liquid, so whisking it straight into cold milk tends to leave clumps. Sixty millilitres of warm (not boiling) water dissolves the powder and any sweetener, and it is a small enough amount that the drink still ends up properly cold over ice. If you want zero heat, put the matcha and cold water in a jar and shake it hard, a cocktail-shaker approach that works surprisingly well.

How do you get the layered look

Density does the work. Milk is heavier than the thin matcha-and-water mix, so as long as you pour the matcha gently over the ice last, it floats as a distinct green band. Pouring over the back of a spoon slows the stream and keeps the line crisp. The layers are for the first look. Stir before you drink so the flavour is even.

Making a jug for summer

The recipe scales cleanly: for four glasses, whisk 8 teaspoons of matcha with 250 ml of warm water and pour over a jug of ice and 800 ml of milk. Whisked matcha settles on standing, which is normal for a suspension rather than a solution. Give the jug a stir before pouring each glass. Made with water instead of milk, the same base becomes iced matcha tea, a much lighter drink for hot days.

Common questions

Why is my iced matcha clumpy?: Matcha does not dissolve in cold liquid (it suspends), and cold makes clumps worse. Sift the powder and whisk or shake it with a little warm water first, then pour that smooth base over the ice and milk.
Can I use ceremonial grade matcha iced?: You can, and iced matcha made with water alone rewards a good grade. In a milky iced latte, culinary grade holds its flavour through the milk and diluting ice better, at half the price.
How far ahead can I make it?: The whisked matcha base keeps a few hours in the fridge. Shake or stir before using, as the powder settles. Build the glass with ice and milk just before serving so it is not watered down.