Iced Matcha Latte

Method

1. 1Sift the matcha. Matcha clumps the moment it touches air — this is normal and not a sign of bad quality, but those clumps will not break down in water if you skip sifting. Push the matcha through a fine mesh strainer into a small bowl using the back of a spoon. This takes about 20 seconds and eliminates every lump before you start.
2. 2Whisk the matcha with hot water. Pour the hot water (75–80°C — if you don't have a thermometer, boil water and let it sit for 3 minutes) over the sifted matcha. If you're sweetening the drink, add the sweetener and pinch of salt here too, so they dissolve in the hot liquid. Whisk using a bamboo chasen whisk or a small electric milk frother for 20–30 seconds in a rapid W or zigzag motion until the matcha is fully incorporated and the surface is lightly foamy. The mixture should look smooth and glossy, not grainy. If using a regular metal whisk, whisk harder and longer.
3. 3Fill the glasses with ice. Divide the ice between two tall glasses. Fill each glass roughly three-quarters with cold milk — exact amounts are up to you. If you like a stronger matcha flavor, use less milk; if you want something milder and creamier, use more.
4. 4Pour the matcha and serve. Pour the matcha mixture slowly and evenly over the ice and milk in each glass. It will form a brief green layer before mixing — stir gently or leave it for a moment if you want the visual effect. Taste and add more sweetener if needed. Serve immediately.
5. 5Store and variations. This drink does not keep well — matcha oxidises and the ice melts. Make it fresh each time. For a stronger drink, increase the matcha to 1.5 teaspoons per serving. For a lavender variation, steep a pinch of culinary dried lavender in the hot water for 3 minutes before adding the matcha. For a vanilla version, add half a teaspoon of vanilla extract to the matcha mixture before whisking.