Cold Whisk Matcha: A Creamy, Clump-Free Iced Latte Base
If you’ve ever tried making an iced matcha latte and ended up with floating clumps or watery flavor, this one’s for you. The trick? Cold whisking — but with a small hot water step that makes all the difference.
This method gives you a smooth, concentrated shot of matcha with a rich, velvety finish — perfect for pouring over ice or into your favorite plant-based milk.
Why Cold Whisk?
Cold whisk matcha can be tricky. Matcha doesn’t dissolve like instant coffee — it needs to be whisked into suspension. And cold liquids don’t help with that. But if you bloom the matcha first with just a little hot water, it fully blends before meeting the cold milk.
The result: no clumps, no bitterness — just a creamy, full-bodied matcha latte that hits every time.
Ingredients & Tools
You’ll need:
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4g high-quality matcha (especially the one that has a nutty and bold flavour profile such as this Sei You Sha matcha)
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15mL hot water (70–80°C)
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45mL cold oat milk
Tools:
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Chawan
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Chasen
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Scale or matcha scoop
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Fine sifter (optional, but helpful)
Instructions
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Start with 4g of matcha
Sift into your bowl for a lump-free start (especially important when whisking cold). -
Add 15mL of hot water
Use water around 70–80°C. This small amount is just enough to wake up the matcha. -
Whisk in circular motions
You don’t need a big froth here — just whisk in small circles until the matcha is completely smooth and lump-free. It should look like a thick, shiny paste. -
Add 45mL cold oat milk
Pour it right into the bowl and give it an aggresive Z or W whisking movement to combine. You’ll get a rich, creamy texture with a satisfying microfoam. -
Serve your way
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Pour over ice for a refreshing latte
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Shake with ice for a frothy finish
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Sip as-is for a mini matcha moment
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Why It Works
This method works because it respects how matcha behaves:
Hot water opens it up, cold milk locks in the creaminess.
Oat milk adds a slightly sweet, rounded flavor — and when combined with concentrated matcha, you get that satisfying balance of bold and smooth in every sip.
Pro Tips
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Use barista-style oat milk if you can — it’s creamier and blends better.
One Last Sip
The Cold Whisk method is simple, but it makes all the difference. Once you try it, it just might become your go-to for iced matcha lattes — no blender, no bottle shaking, no mess. Just smooth, velvety matcha done right.