A cold latte doesn’t turn out as well as a hot one for one reason: matcha doesn’t dissolve in cold milk. The lumps, which disappear on their own in hot water, sink to the bottom here. The trick is to stir the powder in separately before adding it to the milk.
Ingredients for one glass
2 g matcha — two full chashaku teaspoons
60 ml hot water, around 80 °C
200 ml cold oat milk
1 teaspoon of maple syrup, optional
a handful of ice cubes
How to make it
1. Sift the powder through a fine sieve straight into a cup. This is the only step that really ensures there are no lumps — matcha tends to clump during transport and won’t break up on its own.
2. Pour over hot water. Around 80 °C, not boiling water. Boiling water extracts bitterness from the leaves and dulls the sweetness.
3. Whisk with a chasen. Use quick, W-shaped movements with your wrist, not your whole arm. Whisk for fifteen to twenty seconds until a thick foam of fine bubbles appears on the surface.
4. Prepare a glass. Ice, milk, syrup — in that order.
5. Pour the matcha on top. Slowly, over the ice. A green layer will form on top of the milk, just like in the photos. Stir before drinking.
What to do if there are still lumps
The problem almost always lies in the first step. Without a sieve, you won’t get a smooth latte, even with a good chasen. If you don’t have a sieve, pour the powder into a screw-top jar with a little water and shake for a dozen or so seconds – it works, though the foam will be a bit weaker.
The second common cause is using too little water to start with. In 30 ml, the powder has nothing to dissolve in.
Variations
No sugar — oat milk is naturally slightly sweet, so syrup really isn’t necessary.
Stronger — 3 g of matcha and 150 ml of milk. Noticeably more grassy.
With vanilla — a drop of extract added to the milk before pouring in the matcha.
For a cold latte, lower-end ceremonial matcha or good-quality culinary matcha will do — the milk will mask some of the nuances anyway.
Frequently asked questions
Why does my matcha latte have lumps?
Because the powder wasn’t sifted or was added straight to cold milk. Matcha only dissolves in hot water — dissolve it separately in 60 ml of water at around 80 °C, then combine with the milk.
What’s the best milk for a matcha latte?
Oat milk — it’s slightly sweet and doesn’t overpower the tea. Almond milk can be too watery, whilst cow’s milk noticeably dulls the flavour of the matcha.
Can you make a matcha latte without a chasen?
Yes. Put the matcha into a screw-top jar with a little hot water and shake for a dozen or so seconds. The foam will be less pronounced, but there won’t be any lumps.
What temperature water should you use for matcha?
Around 80 °C. Boiling water brings out the bitterness and dulls the natural sweetness of the leaves.
Ceremonial or culinary-grade matcha for a cold latte?
Culinary-grade matcha, or even lower-grade ceremonial matcha, will do. The milk and ice will mask some of the nuances that you pay extra for in the highest-grade varieties anyway.
