Tools / Equipment

• Bamboo whisk (chasen)
• Electric milk frother
• Bowl (chawan)
• Drinking glass

Ingredients

For 1 iced latte:

• 3 grams ceremonial or premium matcha (grade A, B or blend)
• 50 ml cold water
• 150 ml cold milk (almond, soy, coconut or oat milk)
• Ice cubes
• 1 tsp rose syrup
• ½ tsp pink or red food coloring
• Dried rose petals

Directions

1. Make a cold matcha shot by whisking the matcha with cold water in a bowl.
   Whisk for about 20 seconds until a light foam forms on top.
2. Add the milk, rose syrup and food coloring to the milk frother.
   Use the cold setting if available.
3. Fill a glass with ice cubes.
4. Pour the pink frothed milk into the glass.
5. Slowly pour the matcha shot on top to create a layered effect.
6. Garnish with dried rose petals.

Tip

Oat milk creates an extra creamy texture and pairs beautifully with the delicate floral rose flavor.