Vanilla Iced Matcha Latte

A smooth, lightly sweet iced matcha latte with vanilla—perfect for those hot early-October days when the calendar says fall but the weather still feels like summer.

Serves: 1
Glass size: About 16 oz

Ingredients

• 1½ teaspoons ceremonial matcha powder
• 2–3 tablespoons warm water
• 1 to 1½ tablespoons vanilla syrup
• 1 cup 2% milk
• 1 generous cup ice

Step-by-step instructions

1. Add the matcha to a small bowl or cup.
   Sift it first if your matcha tends to clump.
2. Add the warm water.
   Use warm, not boiling, water so the matcha stays smooth and doesn’t become bitter.
3. Whisk until smooth and frothy.
   Use a bamboo whisk, handheld frother, or small whisk. Keep mixing until there are no visible clumps.
4. Add the vanilla syrup.
   Stir in 1 tablespoon for a more balanced drink or 1½ tablespoons if you like it sweeter.
5. Fill a 16-ounce glass with ice.
6. Pour in the milk.
7. Pour the matcha mixture over the milk and ice.
8. Stir well and serve immediately.

Make it your own

You can substitute oat, almond, coconut, or another milk of your choice. For a stronger matcha flavor, increase the matcha to 2 teaspoons. For a less sweet version, reduce the vanilla syrup to ½ tablespoon.

Wolf Ember tip

For the smoothest flavor, whisk the matcha separately before adding it to the milk rather than shaking everything together at once. It helps the matcha dissolve properly and gives the finished drink that creamy café-style texture.