No one wants a powdery drink, so it’s key to use hot water to dissolve the matcha. Even if it seems counterintuitive to use hot water if your endgame is an iced beverage, the extra time it takes for the matcha to cool down is well worth a smooth drink.
Using a whisk or a fork is also important. They help break up any lumps of matcha better than any spoon (so don’t get lazy!).
Once you have a cup of bright green matcha, it’s time to add the vanilla and brown sugar. Since the matcha is hot, the vanilla and brown sugar will melt into the matcha without sinking in a clump to the bottom of the drink.
How does it taste?
Like if you combined vanilla ice cream and matcha! Sort of.
The vanilla flecks and the creamy milk give me vanilla ice cream vibes, even though it’s only vanilla added to a matcha latte.
The matcha is a little bitter, a little grassy, but because there’s vanilla, brown sugar and milk, it mellows out a lot.
Ingredients
1 ½ T matcha powder
½ cup hot water
1 teaspoon brown sugar
¼ teaspoon vanilla paste
¾ cup milk
8-10 ice cubes
Like if you combined vanilla ice cream and matcha! Sort of.
The vanilla flecks and the creamy milk give me vanilla ice cream vibes, even though it’s only vanilla added to a matcha latte.
The matcha is a little bitter, a little grassy, but because there’s vanilla, brown sugar and milk, it mellows out a lot.
Ingredients
1 ½ T matcha powder
½ cup hot water
1 teaspoon brown sugar
¼ teaspoon vanilla paste
¾ cup milk
8-10 ice cubes
Instructions
- In a tall glass, mix the matcha, brown sugar and vanilla paste into the hot water until combined. You really want to make sure the matcha is dissolved, so use a fork or a whisk to make sure you break up all the clumps. Mix in the milk, then refrigerate until cold.
- Add ice, and serve cold.
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