Iced matcha for warm mornings

In Bangkok, Singapore or Ho Chi Minh City, a hot bowl at 7am is not always what you want. Iced matcha keeps the ritual and suits the weather. The secret is simple: dissolve the matcha in a little water first, then add the cold.

Iced matcha

1. Sift 2 g of matcha into a bowl.
2. Add 40 ml of water at around 80°C, or cool water if you prefer a milder taste.
3. Whisk for about fifteen seconds until smooth and foamy, with no lumps.
4. Fill a glass with ice and 100 ml of cold water, then pour the matcha over the top.

Iced matcha latte

1. Whisk 2 to 3 g of matcha with 40 ml of water as above.
2. Fill a glass with ice and 150 ml of cold milk, or oat milk for a nuttier taste.
3. Pour the matcha over the milk and stir gently. Sweeten lightly if you like.

Avoiding lumps

Matcha is a very fine powder, so it clumps when it meets cold liquid directly. Sifting and whisking it in a small amount of water first is the one step that makes the biggest difference. A small handheld frother works well if you do not have a bamboo whisk.

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