Iced Matcha Latte
The everyday café classic over ice, made at home in minutes. Silky cold milk, vibrant matcha, zero compromise.
Ingredients
- 1.5 tsp SATO Ceremonial Matcha
- 2 tbsp hot water at 70 °C
- 250 ml barista oat milk (or whole milk)
- ¼ tsp vanilla paste (optional)
- Pinch of fine sea salt
Directions
- Sift matcha into a cup. Add 2 tbsp hot water and whisk into a smooth concentrate.
- Heat milk to about 65 °C. Add vanilla and a pinch of salt.
- Froth with a hand frother until silky and doubled in volume.
- Pour the frothed milk over the matcha concentrate.
- Spoon foam on top and dust lightly with matcha. Serve immediately.