Piohni Classics
ICED MATCHA
Make a cafe-worthy ceremonial iced matcha latte with us. Follow along for the recipe!
Pictured: Piohni Matcha served at Audo Restaurant, Audo House CPH
INGREDIENTS
- 2 g Piohni Ceremonial Grade matcha powder
- 30 ml water (65℃ or 149ºF)
- 150 ml milk
- Optional — Maple syrup or sweetener (Not needed with this quality)
- Ice cubes
DIRECTION
1. Add your Piohní Ceremonial Grade matcha your matcha bowl with water. We do not recommend using boiling water, since it burns the delicate matcha powder.
2. Infuse the matcha into the water using yourchasen, traditional Japanese bamboo whisk.In back-and-forth motions, create a "W" shape with your wrist, and mix the matcha until foamy and smooth.
3. Optional — add 1 to 2 tsp of real maple syrup or sweetener into the matcha. (This step is not needed with the high quality of our matcha. Being in the top echelon of ceremonial grade, the taste is naturally sweeter than most. Yet, some may prefer it extra sweet).
4.Next, pour 150 ml of your favourite milk into a glass filled with ice cubes.
5.Add the matcha mixture on top for a nice waterfall effect. Take a moment and stir your matcha.
Q: Can you have iced matcha during winter?
A: Absolutely! Our founder drinks iced matcha both during summer and winter!