Iced Brown Sugar Matcha Latte (Print version)
Smooth matcha, cold oat milk, and homemade brown sugar syrup make this iced latte creamy, earthy, and lightly caramel-sweet.
# Ingredients:
For the brown sugar syrup
01 -
2 tablespoons packed dark brown sugar
02 -
2 tablespoons water
03 -
1/4 teaspoon vanilla extract
04 -
Tiny pinch fine salt
For the matcha latte
05 -
1 teaspoon (2 g) matcha powder, sifted
06 -
2 tablespoons warm water, about 160-175 F
07 -
3/4 cup (180 ml) cold oat milk or milk of choice
08 -
1 cup ice cubes
09 -
Ground cinnamon, optional for topping
# Instructions:
01 -
Combine brown sugar, water, vanilla, and salt in a small saucepan over medium-low heat. Stir for 2-3 minutes until the sugar dissolves, then let the syrup cool briefly.
02 -
Sift the matcha into a small bowl or measuring cup to remove dry lumps.
03 -
Add the warm water and whisk in quick zigzags for 20-30 seconds until smooth, glossy, and lightly foamy.
04 -
Spoon the brown sugar syrup into a tall glass. Add the ice, then pour in the cold oat milk.
05 -
Slowly pour the whisked matcha over the milk. Add cinnamon if using, then stir before drinking.
# Good to know:
01 -
Use warm, not boiling, water for smoother matcha flavor.
02 -
The brown sugar syrup can be refrigerated for up to 1 week.
03 -
Best assembled right before serving so the ice does not dilute the latte.