Matcha Coffee Recipe
A delicious blend of matcha, milk of your choice, and coffee on ice. Add a sweetener like honey to get the milk to "float" on top of the matcha. It's the secret to getting perfect-looking layers.
Ingredients
- 1 teaspoon matcha
- ⅓ cup cold water approx. 80 ml
- 2 teaspoons honey
- ¾ cup milk or dairy-free alternative or slightly less
- ⅓ cup coffee 50 ml - 80 ml
- 1 tray ice cubes
Instructions
Matcha Layer
- Use a spoon to add matcha powder into a tea bowl.
- Add hot water on top of matcha powder.
- Whisk together until all clumps are gone and the top is frothy.
- Pour matcha into a jar.
- Use a spoon to add honey to the matcha.
- Put the lid on the jar and twist it to close tightly.
- Shake for about 15 seconds.
- Put the jar of sweetened matcha in the fridge to cool.
Coffee
- Steep your coffee.
- Set it aside. Let it cool down briefly while you prepare the layer of milk.
Making the 3 Layers
- Once cool, pour matcha into a glass or mug.
- Using your fingers or tongs, fill the layer of matcha with ice cubes until some of the ice cubes stick out of the top.
- As slowly as possible, gently pour the milk directly on top of the ice cubes that are sticking out of the matcha.
- Add more ice cubes into the layer of milk until some of the ice cubes stick out of the layer of milk.
- As slowly as possible, pour hot coffee directly on top of the ice cubes that are sticking out of the milk.
- Gently mix before drinking.
Notes
176F (80C) is the temperature of water for making matcha.
You may need to use slightly less than ¾ cup of milk so there's enough space in your glass for coffee at the top.
You can adjust the strength or amount of coffee according to your taste preferences.
At first, it can be a little tricky to choose the right glass and get the proportions of matcha, milk, coffee, and ice just right.
It's important to add two teaspoons of honey. If you try to skimp on the sweetener, the layers won't form.
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