Drinks

Iced Vanilla Matcha

A cafe-style iced matcha latte that takes about a minute to make. Matcha concentrate does the hard work, so there is no sieving, no clumps and no bamboo whisk required — just a quick mix with a splash of milk, then ice and the rest of the milk poured over the top for that layered green fade.

Makes 1 glass · Prep 5 mins · 3 ingredients · 3 steps

Ingredients

• 30ml Perfect Ted Original Matcha Concentrate
• 300ml milk
• 15ml vanilla syrup

Method

1. Whisk the base. Add the matcha concentrate, vanilla syrup and a splash of the milk to a tall glass, then whisk or stir until everything is combined.
2. Add the ice. Fill the glass with ice.
3. Top with milk. Pour in the rest of the milk.

Good to know

• Any milk works — oat milk gives the creamiest result and keeps it dairy-free.
• Adjust the vanilla syrup to taste; 15ml is lightly sweet, so add more if you prefer it closer to a coffee-shop latte.
• Mixing the concentrate with a splash of milk before the ice goes in stops it sinking and streaking at the bottom of the glass.
• For a stronger matcha hit, push the concentrate up to 45ml and drop the milk to 250ml.
• Swap the vanilla syrup for caramel, hazelnut or white chocolate syrup for a different flavour.
• Pour the milk slowly over the ice to keep the layered look before you stir it together.
• Best drunk straight away, while the ice is still holding up.