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Vibrant ceremonial grade matcha whisked frothy with vanilla bean syrup and poured over chilled velvety oat milk.
A cafe-grade iced matcha latte relies on proper water temperature and aeration. Whisking ceremonial grade Uji matcha at 165°F eliminates bitterness and creates a micro-foam layer that suspends beautifully over cold plant milk.
Yield: 1 tall 16 oz glass • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Sift the ceremonial matcha powder through a fine-mesh sieve directly into a wide chawan (tea bowl) to remove clumps.
Pour in 60 ml of hot water heated to 165°F (74°C). Using a bamboo chasen whisk, whisk rapidly in a brisk 'W' motion from your wrist until a rich, pale green crema forms on top.
Fill a 16-ounce tall serving glass to the top with large fresh ice cubes.
Pour the vanilla syrup and chilled oat milk over the ice, stirring gently to incorporate the sweetener.
Slowly pour the frothy whisked matcha directly over the ice cubes to create a stunning layered ombré effect. Serve with a glass straw.
Recipes to Cook • Drinks to Sip
Vibrant ceremonial grade matcha whisked frothy with vanilla bean syrup and poured over chilled velvety oat milk.
Sift the ceremonial matcha powder through a fine-mesh sieve directly into a wide chawan (tea bowl) to remove clumps.
Pour in 60 ml of hot water heated to 165°F (74°C). Using a bamboo chasen whisk, whisk rapidly in a brisk 'W' motion from your wrist until a rich, pale green crema forms on top.
Fill a 16-ounce tall serving glass to the top with large fresh ice cubes.
Pour the vanilla syrup and chilled oat milk over the ice, stirring gently to incorporate the sweetener.
Slowly pour the frothy whisked matcha directly over the ice cubes to create a stunning layered ombré effect. Serve with a glass straw.
Culinary matcha is intended for high-heat baking and is noticeably more astringent. For drinking lattes, ceremonial grade provides silky sweetness and radiant emerald color.
Per serving (1 glass (16 oz))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
Vibrant ceremonial grade matcha whisked frothy with vanilla bean syrup and poured over chilled velvety oat milk.
A cafe-grade iced matcha latte relies on proper water temperature and aeration. Whisking ceremonial grade Uji matcha at 165°F eliminates bitterness and creates a micro-foam layer that suspends beautifully over cold plant milk.
Yield: 1 tall 16 oz glass • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Sift the ceremonial matcha powder through a fine-mesh sieve directly into a wide chawan (tea bowl) to remove clumps.
Pour in 60 ml of hot water heated to 165°F (74°C). Using a bamboo chasen whisk, whisk rapidly in a brisk 'W' motion from your wrist until a rich, pale green crema forms on top.
Fill a 16-ounce tall serving glass to the top with large fresh ice cubes.
Pour the vanilla syrup and chilled oat milk over the ice, stirring gently to incorporate the sweetener.
Slowly pour the frothy whisked matcha directly over the ice cubes to create a stunning layered ombré effect. Serve with a glass straw.
Recipes to Cook • Drinks to Sip
Vibrant ceremonial grade matcha whisked frothy with vanilla bean syrup and poured over chilled velvety oat milk.
Sift the ceremonial matcha powder through a fine-mesh sieve directly into a wide chawan (tea bowl) to remove clumps.
Pour in 60 ml of hot water heated to 165°F (74°C). Using a bamboo chasen whisk, whisk rapidly in a brisk 'W' motion from your wrist until a rich, pale green crema forms on top.
Fill a 16-ounce tall serving glass to the top with large fresh ice cubes.
Pour the vanilla syrup and chilled oat milk over the ice, stirring gently to incorporate the sweetener.
Slowly pour the frothy whisked matcha directly over the ice cubes to create a stunning layered ombré effect. Serve with a glass straw.
Culinary matcha is intended for high-heat baking and is noticeably more astringent. For drinking lattes, ceremonial grade provides silky sweetness and radiant emerald color.
Per serving (1 glass (16 oz))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
