A refreshing, layered Matcha tea creation featuring smooth pure Japanese matcha, creamy milk, and delicate matcha jelly for a vibrant, modern take on an iced tea latte.
Ingredients
3 Tbsp Tortoise Green Tea™ Chai for 16oz drink
1/2 Tbsp Match Rio Super Blend Matcha
2oz hot water
10oz milk
Ice
Variation with Matcha Jelly (optional, more details below)
Preparation
Step 1:
Fill a 16 oz glass ¾ full with fresh ice. Set aside.
-OR-
For matcha jelly variation, Fill the glass ¼ full with matcha jelly. Then fill the glass ¾ full with fresh ice.
Step 2:
Add 3 Tbsp Tortoise Green Tea™ Chai and 1/2 Tbsp matcha to a mixing cup or milk pitcher.
Step 3:
Pour in 2 oz hot water and whisk thoroughly until fully dissolved and smooth—no clumps.
Step 4:
Pour in 10 oz cold milk and stir to fully integrate with the tea base.
Step 5:
Pour the mixture over the prepared ice.
-OR-
For matcha jelly variation, ensure even distribution of jelly and tea, then serve immediately with a wide straw for the jelly.
Instructions to Make Matcha Jelly
Ingredients
75g gelatin
2qt water, set aside 16oz water
4 Tbsp Matcha Rio Barista Blend
500g sugar
Step 1:
Pour 16 oz of water into a small bowl. Sprinkle the gelatin evenly over the water and let it sit for 5–10 minutes until fully absorbed and bloomed.
Step 2:
In a saucepan, bring the remaining water (approx. 1.5 qt) to a simmer. Add 500 g sugar and 4 Tbsp Matcha Rio Barista Blend. Stir constantly until sugar is fully dissolved and matcha is smooth with no lumps.
Step 3:
Remove the matcha syrup from heat. Slowly whisk the bloomed gelatin into the hot matcha syrup until completely dissolved.
Step 4:
Pour the mixture into a shallow pan or container to desired thickness. Let it cool at room temperature for 15–20 minutes. Transfer to the refrigerator and chill for 2–3 hours until firm.
Step 5:
Once set, cut the jelly into cubes. Keep refrigerated until use.