Iced matcha latte: a smooth, balanced recipe
Maison Genkai1 min read
This post is published in French. The recipe is simple: sift 2 g matcha, whisk it with 60 ml water at 70–80 °C, then assemble a glass with optional syrup, 5 to 6 ice cubes, 180 ml cold milk and the matcha concentrate. Maison Genkai Premium Matcha from Yame is the suitable choice for regular lattes.
Do not whisk matcha directly into cold milk. Sifting and making the concentrate first are the reliable way to prevent lumps. A sealed shaker is a practical alternative to a bamboo whisk; a chasen produces the finest texture when moved rapidly in an M or W shape.
For the complete French instructions, proportions, variations and FAQ, select Français in the language menu.
