Iced Matcha Horchata
A popular drink in SoCal! Bright green and ivory, Iced Matcha Horchata is a delicious combo of Japanese green tea and Mexican-style horchata flavored milk.
Southern California cuisine is a mash-up of flavors and cultures (like Korean street tacos and Gochujang-glazed meatloaf), and this matcha latte fits right in!
For those who aren’t familiar with horchata, it is a dreamy Mexican drink. Combine just a handful of ingredients (rice, milk, vanilla, and cinnamon) for a delicious drink. It is an agua fresca, or "fresh water" in Spanish, which is a refreshing way to stay hydrated during the hot months of the year.
You might not be able to find horchata in your part of the world, so this drink uses an easy homemade horchata syrup that’s simple to make and tastes delicious in both matcha and coffee drinks.
Lessons Learned
- Choose ceremonial-grade matcha! It is a higher quality tea than other types and yields a tastier drink without bitterness.
- Use room temperature water. Because this is an iced drink, you don't need to use hot water to dissolve the matcha powder.
- Sift the tea powder. It takes an extra five seconds, but the result is a smoother-textured matcha.
You might enjoy my other matcha drinks, including Iced Matcha Latte and Iced Strawberry Matcha Latte!
Iced Matcha Horchata
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 drink 1x
Ingredients
- 1 teaspoon matcha tea powder, ceremonial-grade preferred
- ¼ cup room temp water
- 6 ounces milk, any kind
- 1 Tablespoon horchata syrup, homemade or purchased
- ice cubes
Get Recipe Ingredients
Instructions
- Sieve the matcha powder through a fine mesh strainer and into a small bowl or cup. Add the water and whisk with a bamboo whisk or handheld frother until velvety smooth.
- Tip the milk into a glass and add the horchata syrup. Stir to combine. Add ice to the milk, then slowly pour the matcha on top of the ice.
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