• Gather all the ingredients.
  

To Make the Simple Syrup

• If you haven‘t made the simple syrup, follow this recipe: Place ½ cup sugar and ½ cup water (equal parts) in a saucepan. Heat over medium heat and whisk until the sugar dissolves completely. Remove from the heat and let cool completely. Transfer it to an airtight container. Simple syrup will last for up to 1 month in the refrigerator.
  

To Make the Iced Matcha Latte

• To a tall glass (I use this glass), add 1 cup ice cubes and ¾ cup milk.
  
• If you are sweetening your drink, add 1 Tbsp Homemade Simple Syrup or another choice of sweetener. You can always add more later. Set aside.
  
• Into a bowl with a pouring spout (I use a katakuchi), add 1½ tsp matcha (green tea powder) and 2 Tbsp hot water (175ºF/80ºC). Optionally, you can sift the matcha to remove any lumps. Tip: Why hot water? Matcha does not dissolve well with cool/cold water.
  
• Using a bamboo whisk (it‘s called a chasen) or a flat whisk, whisk briskly back and forth, drawing a letter W. Mix until no lumps remain, about 20 seconds. The matcha mixture should be smooth and a little foamy. If it‘s not fluid, you can add a tiny bit of water (a teaspoon at a time) until it‘s a pourable consistency. Then, pour the matcha mixture into the ice-filled milk glass. Tip: Use as little water as required to make a fluid suspension that you can pour into the iced milk. We want to keep a rich, concentrated flavor by limiting the amount of water we use.
  

To Serve

• Stir and enjoy!