Iced Brown Sugar Matcha Latte
Iced Brown Sugar Matcha Latte
Ingredients
For the Brown Sugar Syrup
- 2 cups Mascobado brown sugar
- 2 cups water
- 1 tablespoon vanilla extract
- 1 cinnamon stick, optional
For the Iced Matcha Latte
- 4 teaspoons matcha powder, sifted
- 1/2 cup hot water, (about 2 ounces per serving)
- 2 cups milk, or milk alternative, as needed for 4 servings
- 4 cups ice cubes, as needed
Instructions
- 1
Combine the Mascobado brown sugar and water in a medium saucepan. Stir in the vanilla extract and add the optional cinnamon stick.
⏱️ 2 min
- 2
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
⏱️ 5 min
- 3
Once boiling, reduce the heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let the syrup cool completely. If using, remove the cinnamon stick.
⏱️ 10 min
- 4
Once cooled, carefully pour the brown sugar syrup into squeeze bottles using a funnel. Label and set aside.
⏱️ 3 min
- 5
For each latte, sift 1 teaspoon of matcha powder into a bowl. Add 2 ounces of hot water (about 1/4 cup) and whisk thoroughly with a bamboo whisk (chasen) until smooth and frothy. Repeat for each serving.
⏱️ 8 min
- 6
Drizzle a desired amount of the prepared brown sugar syrup into the bottom of a tall glass. Fill the glass with ice cubes.
⏱️ 1 min
- 7
Pour 1/2 cup of milk (or milk alternative) over the ice.
⏱️ 1 min
- 8
Gently pour the freshly whisked matcha over the milk and ice, creating distinct layers. Add a straw and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Iced Brown Sugar Matcha Latte
Ingredients
For the Brown Sugar Syrup
- 2 cups Mascobado brown sugar
- 2 cups water
- 1 tablespoon vanilla extract
- 1 cinnamon stick, optional
For the Iced Matcha Latte
- 4 teaspoons matcha powder, sifted
- 1/2 cup hot water, (about 2 ounces per serving)
- 2 cups milk, or milk alternative, as needed for 4 servings
- 4 cups ice cubes, as needed
Instructions
- 1
Combine the Mascobado brown sugar and water in a medium saucepan. Stir in the vanilla extract and add the optional cinnamon stick.
⏱️ 2 min - 2
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
⏱️ 5 min - 3
Once boiling, reduce the heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let the syrup cool completely. If using, remove the cinnamon stick.
⏱️ 10 min - 4
Once cooled, carefully pour the brown sugar syrup into squeeze bottles using a funnel. Label and set aside.
⏱️ 3 min - 5
For each latte, sift 1 teaspoon of matcha powder into a bowl. Add 2 ounces of hot water (about 1/4 cup) and whisk thoroughly with a bamboo whisk (chasen) until smooth and frothy. Repeat for each serving.
⏱️ 8 min - 6
Drizzle a desired amount of the prepared brown sugar syrup into the bottom of a tall glass. Fill the glass with ice cubes.
⏱️ 1 min - 7
Pour 1/2 cup of milk (or milk alternative) over the ice.
⏱️ 1 min - 8
Gently pour the freshly whisked matcha over the milk and ice, creating distinct layers. Add a straw and serve immediately.
⏱️ 1 min