Iced Matcha Garden

Iced Angelic Matcha Recipies

Strawberry Matcha Latte

Ingredients:

• 1 tsp matcha
• 60–80 ml hot water
• 250–300 ml milk
• 4–6 strawberries
• 1 tsp honey
• Ice

Preparation

Start by gently mashing the strawberries with honey until they become syrup like, then spoon the base into the bottom of your glass. Add ice on top so it stays layered and pretty. Slowly pour cold milk over the ice. Whisk your matcha with hot water until smooth and slightly foamy, then pour it carefully on top. Let it sit for a moment before stirring.

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Banana Bread Matcha Latte

Ingredients:

• 1 tsp matcha
• 60–80 ml hot water
• 250–300 ml milk
• ½ ripe banana
• 1 tsp honey
• Ice

Preparation

Blend banana, milk, and honey until completely smooth and creamy. Fill glass with ice and pour in banana milk. Whisk matcha separately and layer on top or gently swirl for a perfectly green latte that tastes like banana bread in drink form.

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Blueberry Matcha Latte

Ingredients:

• 1 tsp matcha
• 60–80 ml hot water
• 250–300 ml milk
• ¼–½ cup blueberries
• Ice
• 1 tsp sweetener (optional)
  

Preparation

Lightly crush blueberries with sweetener, then spoon them into the bottom of your glass. Add ice so the berry layer stays cool. Slowly pour milk over the ice. Whisk matcha until smooth and vibrant, then pour it in a slow stream over the top so it floats green over purple.

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Honey Vanilla Matcha Latte

Ingredients:

• 1 tsp matcha powder
• 60–80 ml hot water
• 1–2 tsp honey
• ½ tsp vanilla extract (or 1 tsp vanilla syrup)
• 250–300 ml cold milk of choice
• Ice

Preparation

Add honey and vanilla to the bottom of your glass and stir briefly so they form a smooth, fragrant base. Fill the glass with ice, then pour cold milk over it so the sweetness gently dissolves upward into the drink. Whisk the matcha with hot water until silky and lightly frothy, making sure there are no clumps and the colour is deep green. Slowly pour the matcha over the back of a spoon so it floats on top of the vanilla honey milk.

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Pistachio Matcha Latte

Ingredients:

• 1 tsp matcha
• 60-80ml hot water
• 250–300 ml milk
• 1–2 tbsp pistachio cream/butter
• Ice

Preparation

Spoon pistachio butter into the glass and loosen it slightly with a splash of warm water or milk, just until it becomes spreadable and glossy at the base. Add ice on top and pour cold milk slowly over the ice. Whisk the matcha until smooth, then layer it carefully on top.

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Earl Grey Matcha Latte

Ingredients:

• 1 tsp matcha
• 60-80ml hot water
• ½ cup brewed Earl Grey (cooled)
• ½ cup milk
• 1 tsp honey
• Ice

Preparation

Brew Earl Grey and let it cool completely so it stays clear and fragrant, then pour it into the bottom of your glass. Add a touch of honey and stir so it dissolves fully into the tea base. Fill the glass with ice, then slowly add cold milk so it softens the tea into a pale, creamy layer. Whisk matcha separately until smooth and slightly frothy, then pour it gently over the top so it sits above the floral tea. Let it rest for a moment so the layers remain distinct before stirring into an aromatic blend.

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