Iced Peach Matcha Latte
A quick, summery drink that showcases the beauty of ripe, peak-season stonefruit.
Disclaimer: this isn’t exactly a revolutionary and/or thoroughly tested recipe, but it’s absolutely gorgeous.
A while ago, I was blessed with a crate of a dozen ripe, tender peaches, and spent a couple days trying a few different dishes. This one’s my favorite. The hint of cinnamon perfectly accentuates the warm undertones of the peach, while the bright, sunny flavors are complemented by the vibrance of matcha.
Allowing the peaches to macerate with the sugar for a bit allows the cell walls to break down, releasing the peach juices to form something that’s syrup-esque. This technique works with pretty much any other soft, fleshy fruit (especially strawberries!).
The bruleed peach also adds a nice textural contrast — and it’s definitely eye-catching. It’s worth it to make this matcha latte feel just a little more special.
Iced Peach Matcha Latte
Equipment
- Measuring cups/scale
- 1 broiler
- 1 whisk (chasen)
- 1 small bowl
- 1 thermometer (optional)
- 1 muddler
- 1 8oz/250mL glass
Ingredients
- 2-4 peach slices ⅛" thick (3mm)
- granulated sugar for bruleeing
- ½ ripe peach peeled, pitted, and cubed; (50-70 g)
- ⅛ tsp ground cinnamon
- 1 tsp sugar (4 g)
- 2 tsp matcha (4 g)
- 1 fl. oz. hot water 160 °F; (30 mL)
- 4 fl. oz. milk (120 mL)
- ice cubes
- 1 sprig mint optional, for garnish
Instructions
- Place the peach slices on a rack. Sprinkle with granulated sugar and broil at 500℉ (260℃) until caramelized. Remove and allow to cool.2-4 peach slices, granulated sugar
- Place the peach cubes, cinnamon, and sugar in the bottom of the glass. Muddle until the cubes break down. Allow to macerate while you make the rest of the drink.½ ripe peach, 1 tsp sugar, ⅛ tsp ground cinnamon
- Sift the matcha into the bowl. Add the hot water and whisk until you get a smooth microfoam on top.2 tsp matcha, 1 fl. oz. hot water
- Add the ice to the glass. Pour in the milk, leaving just enough space for the matcha.ice cubes, 4 fl. oz. milk
- Slowly pour the matcha over the milk, preventing the layers from mixing.
- Garnish with the bruleed peach slices and a sprig of mint. Enjoy.1 sprig mint
