Preparation
3 min
Total
3 min
Servings
1
Level
Easy
The cold version is less forgiving than the hot one: matcha simply won’t dissolve in cold milk, so any lumps you don’t break up at the start will end up at the bottom of the glass. That’s why the order here is no accident — water first, then ice, and milk last.
If you want a distinct green layer in your glass, pour the matcha slowly over the back of a spoon held just above the milk. The layers will remain separate for a few minutes before blending together on their own.
Ingredients
2 g matcha (ceremonial or culinary)
60 ml water at a temperature of 80°C
200 ml cold oat milk
1 tsp maple syrup (optional)
a handful ice
Preparation
1
Sift the matcha through a fine sieve into a small cup or a tall mug. For the cold version, this is an essential step — cold milk won’t dissolve anything that’s left in lumps.
2
Pour in 60 ml of water at a temperature of around 80°C. The hot water is only needed to help the matcha dissolve; the drink will cool down anyway thanks to the ice.
3
Whisk with the chasen in a ‘W’ motion for 15–20 seconds, until the surface is covered with a fine foam and there is no sediment left at the bottom.
4
Fill a glass three-quarters full with ice and pour in some cold milk.
5
If you want distinct layers, pour the matcha slowly over the back of a spoon held just above the milk. If you prefer a uniform colour, simply pour it in and stir.
6
Sweeten to taste and stir just before drinking.
