A well made iced matcha is both satisfying down to the soul and amazingly good for you. Now, throw honey water into the mix and you've got yourself a powerhouse of a refreshment!
- 4 grams (two level teaspoons) of ceremonial grade matcha
- 2 ounces of ice cold water (for diluting matcha)
- 12 ounces of Melle water (well chilled)
- Enough ice to top off to 16 ounces total
I like to start off my matcha making in a 16oz measuring cup to simplify the building of this recipe.
As in any great matcha, a good first step is to sift your matcha to make for easier dilution.
Another preferred step in matcha making is frothing it up. If you're a matcha purist, you can use the traditional bamboo whisk, but we prefer using a small handheld frother for super simple and quick frothing action, especially since we're not using any hot water here.
Sift your matcha into a 16oz measuring cup
Add 2 oz of ice cold water
Froth up your matcha
Add ice to reach the 4oz mark on your measuring cup
Stir for a bit to really chilled everything down
Pour into a 16oz cup and top off with 12oz of chilled Melle water
I pour everything into an insulated 16oz travel cup for on-the-go action that keeps my iced matcha cold for hours so I can enjoy throughout the day.