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Hibiscus Matcha latte

Iced Hibiscus Matcha Latte

Tiffany
This delicious, floral, and refreshing iced hibiscus matcha latte is super easy to make and has the most decadent flavor ever!
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Prep Time 7 minutes
Cook Time 10 minutes
0 minutes
Total Time 17 minutes
Course Drinks
Cuisine Jamaican, Japanese
Servings 1 Serving

Equipment

  • Chasen/Matcha Whisk
  • Chawan matcha bowl
  • 1/2 Teaspoon scoop or scale

Ingredients
  

  • 2-3 grams Matcha Powder aka 1.5 teaspoons
  • 1.5 Cups Dried Hibiscus Flower
  • 1/2 Cup Cane Sugar
  • 1/2 Cup Agave Syrup
  • 1/2 Thumb Ginger optional, grated
  • 1 Water for the simple syrup
  • 3/4 Cup Ice more or less; as desired
  • 1/4 - 2/3 Cup Milk of choice preferably coconut, oat, almond

Instructions
 

  • Combine the hibiscus with sugar, water, and agave in a small sauce pan.
    Stir and allow to reach to a boil, then turn the heat to medium low and allow to simmer for the next 5-7 minutes.
  • Once it has simmered and slightly thickened, allow to cool. Once the syrup is cool, strain it. Set to the side and get ready to prepare the matcha.
  • Let your matcha whisk soak in some hot water (only a small amount, do not submerge your whisk!!) for about 3 minutes to soften the bristle while you measure out 1 tsp of matcha.
    Make sure to sift so there are no clumps. Using your whisk, pour in 3 tablespoons of warm (NEVER BOILING) water into your matcha and which in an 'M' like motion for the next 40 seconds. A nice foam layer should appear on the top.
    **Alternatively, you can use a frother to combine the matcha powder with the water until no clumps are present.
  • In a nice glass, pour 1/2 tablespoon (or less or more) of the syrup into the bottom followed by ice about 3/4 way full. Pour in your milk, matcha shot, and enjoy!