- 6 ice cubes, or 2 giant (1.5 inch) ice cubes
- 4 g (2 tsp) ceremonial matcha, sifted
- 237 ml (8 oz) filtered water
- 474 ml (16 oz) capacity glass jar with lid
Put ice cubes in the jar, then sift matcha onto the ice cubes.
Add filtered water, tighten lid on jar and shake vigorously (like a cocktail) for 30-60 seconds.
Yields: 8-10 oz; about 2 servings.
Since the ice cubes are heavier, I recommend putting them into the jar first, then add the matcha. This will help you avoid a matcha cloud or an accidental splash.
Here is a list of ingredients and equipment I used for this recipe:
Matchæologist Meiko™ Ceremonial Matcha
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Rösle Stainless Steel Fine Mesh Strainer (for sifting matcha)
Matcha cold brew is quick and easy to make—perfect for a hot summer day. This recipe is inspired by the first matcha cold brew I had at Front Coffee + Café. They served it in a mason jar with beautiful large hand-cut ice cubes. This inspired me to buy a special clear ice tray to make my own giant ice cubes at home.
I’d love to see your cold brew on Instagram or Twitter—please use my hashtag #mostlymatchablog or leave a comment below.
Thank you and matcha (cold brew) cheers,