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Iced Rose Matcha Latte

A beautifully layered, refreshing iced matcha latte topped with sweet cream cold foam and delicate dried rose petals.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 latte
Course: Beverage, Drink
Cuisine: Cafe, Japanese-Inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Matcha Base
  • 1.5 tsp ceremonial grade matcha powder sifted
  • 2 tbsp warm water 175°F / 80°C
  • 1 tbsp honey or simple syrup adjust to taste
  • 0.25 tsp food-grade rose water optional
Latte Build
  • 0.75 cup milk of choice oat or whole milk recommended
  • 1 cup ice cubes
Cold Foam & Garnish
  • 0.25 cup heavy cream or barista oat milk
  • 1 tsp vanilla syrup
  • 1 pinch edible dried rose petals for garnish

Equipment

  • Matcha whisk (chasen) or electric frother
  • Fine-mesh sieve
  • Tall Glass
  • Small bowl

Method
 

  1. Sift the matcha powder into a small bowl to remove clumps.
  2. Pour warm water over the matcha and whisk vigorously in a W motion until completely smooth and frothy.
  3. Stir the honey (or syrup) and rose water into the matcha mixture. Set aside.
  4. In a separate container, froth the heavy cream and vanilla syrup until it forms a thick, velvety cold foam.
  5. Fill a tall glass entirely with ice cubes.
  6. Pour your milk of choice over the ice, filling about 2/3 of the glass.
  7. Slowly pour the matcha mixture directly over the ice to create a distinct layer above the milk.
  8. Spoon or gently pour the sweet cold foam over the top of the drink.
  9. Garnish with a sprinkle of edible dried rose petals. Stir before drinking and enjoy!

Notes

To achieve the best layers, pour the matcha very slowly over an ice cube. Use ceremonial grade matcha for the brightest green color and smoothest flavor.