Iced Matcha Latte

Step 1

Spoon the 2 tsp matcha into a mug or small bowl. If it looks clumpy, no stress — pushing it through a small sieve first gets rid of the little lumps that never want to dissolve.

Step 2

Pour in the hot water. Not screaming-hot boiling water — you want it just off the boil, like it sat for a minute after the kettle clicked off. Too hot and matcha turns bitter on you.

Step 3

Whisk it hard for about 20 to 30 seconds. Use a bamboo whisk if you've got one, otherwise a small regular whisk or even a fork works. Go in quick little zig-zags, not slow circles. You're done when it's fully smooth with a thin layer of foam on top and no gritty spots at the bottom.

Step 4

Stir the honey straight into the warm matcha while it's still hot — that's the trick, it melts right in. If you wait until everything's cold the honey just sinks and sits there.

Step 5

Fill a tall glass with the 1 cup of ice, right to the top. More ice than you think looks like — it keeps the drink cold instead of watering down fast.

Step 6

Pour the 1 cup of milk over the ice. Any milk you like works — dairy, oat, almond, whatever's in your fridge. It'll sit under the matcha for now, that's fine.

Step 7

Slowly pour your green matcha base over the milk. Take it easy here — poured gently, the matcha floats and gives you that pretty layered two-tone look before you mix it.

Step 8

Give it a good stir with a long spoon until the whole glass turns one even soft green with no streaks. Have a quick taste — want it sweeter, swirl in a touch more honey. That's it, drink it cold.