On hot days I need something cold in a glass, but please make it tasty! And that’s exactly where this Iced Matcha Latte with Kinako comes in: it’s not only creamy and refreshing, but also has that very special, slightly nutty flavour that I love so much about Kinako. Roasted soya flour is a popular classic in Japan for desserts and works just as well as a drink ingredient!
For me, the combination with Matcha is spot on: you’ve got the fresh, slightly bitter green tea note on top, the creamy milk in the middle, and the smooth Kinako paste at the bottom, which holds everything together when stirred. A drink that not only looks pretty but is also perfectly balanced in flavour.
Whether as a sweet afternoon drink or a caffeinated start to your home office day: the Iced Matcha Kinako Latte takes less than 10 minutes to make and brings that Japanese summer feeling straight into your glass.
What is Matcha? And why does Kinako go so well with it?
Matcha is a finely ground powder made from high-quality green tea, but not just any tea. For genuine Matcha, only particularly tender, shaded tea leaves are used, which grow in the shade for several weeks before harvest. This results in a particularly high concentration of amino acids, which gives Matcha its typical, slightly sweet Umami flavour.
When you drink Matcha, you’re not just drinking an infusion like with normal tea; you’re consuming the whole leaf in powder form. That’s why Matcha isn’t just invigorating, but also contains a particularly high amount of antioxidants and L-theanine: an amino acid that wakes you up whilst also relaxing you. It is precisely this effect that makes it the ideal companion for everyday life or working from home. And if you use a really good Matcha, such as our Matcha from Kogacha, you’ll taste the difference straight away: no harshness, no bitterness, just a full-bodied, smooth and fresh flavour.
CUSTOMER FAVOURITE
And now Kinako comes into play. Kinako is roasted soya bean flour, a true classic in Japanese cuisine. You may recognise it from Warabi Mochi or Dango, where it is often used as a sweet topping. The flavour? Nutty, mild, almost like peanut, but more delicate. And the great thing is: Kinako is naturally rich in fibre, plant-based protein and valuable isoflavones, with absolutely no additives.
When the slight bitterness of Matcha meets the warm sweetness of Kinako, the result is something truly well-rounded: a drink that isn’t overly sweet, yet is thoroughly satisfying. And it’s so simple that you could actually drink it every day :).
Need a substitute for Kinako? Two delicious alternatives:
Don’t have any Kinako to hand or fancy trying something new? These two alternatives go wonderfully with the Iced Matcha Latte:
Almond butter (unsweetened): Mix 1 tbsp almond butter with 1 tsp sugar and 2–3 tbsp milk. This creates a nutty, creamy paste with a mild sweetness. Perfect if you want to replace the warmth of kinako with something familiar.
Sesame paste (tahini, light): Stir 1 tbsp tahini with 1 tsp honey or rice syrup and a dash of milk until smooth. This version adds a slightly tangy depth, ideal for those who prefer it a little less sweet.
Make sure not to mix the pastes too thick – they should be easy to pour so that they spread nicely in the glass later.
Make your own iced Matcha latte: Here’s how
An iced Matcha latte with Kinako might look like a fancy drink from your favourite café, but it’s really easy to make at home. All you need is some good Matcha, a bit of Kinako and your favourite milk.
The key is mixing it right: the Matcha should be nice and frothy, the Kinako creamy but not too thick. This creates that lovely layered effect in the glass later on.
Whether you leave the layers looking pretty or stir everything together is entirely up to you – flavour-wise, both are spot on: creamy, slightly sweet, with a nutty, warm depth from the roasted soya bean flour. Perfect for summer or as a little afternoon pick-me-up whilst working from home.
Have you ever made your own Iced Matcha Latte? Perhaps even with your own special twist, a little extra sweetness, with oat milk or almond butter instead of Kinako? I’d love to hear in the comments how you like to drink your Matcha best. Have fun trying it out and いただきます Itadakimasu!
Iced Matcha Latte
serves 2 | 10 minutes | 197 kcal
🖨️ Print PDF 📌 Save pinA creamy summer drink with a Japanese soul: Matcha meets roasted soya bean flour (Kinako) and is combined with cold milk to create the perfect iced coffee without the caffeine crash. Easy to make, wonderfully refreshing and with that extra touch of nutty Umami. Give it a try now!
Ingredients (2 servings)
For the Matcha:
2 tsp Matcha powder (im Shop ansehen)
60 ml warm water (approx. 80°C)
1 tsp sugar (alternatively honey or rice syrup)
For the Kinako paste (optional):
2 tbsp Kinako (roasted soya bean flour)
1 pinch salt
3–4 tbsp milk of your choice (whole milk, oat, soya or rice milk)
So:
400 ml cold milk (e.g. oat milk or whole milk)
6 ice cubes, to taste
Preparation (10 minutes)
Step 1
Gather the ingredients for the refreshing Iced Matcha Latte. At the same time, boil some water in a kettle, measure out 60 ml and leave it to cool to around 80°C.
Step 2
For the Matcha: Place 2 tsp Matcha in a small bowl. Pour 60 ml of warm water (approx. 80°C) into it and whisk with a Chasen or milk frother until a fine foam forms. Now add 1 tsp of sweetener of your choice – give it a stir, then set aside.
Step 3
For the Kinako paste: In a second bowl, mix 2 tbsp Kinako with a pinch of salt and 3–4 tbsp milk – until you have a smooth, slightly runny paste. This is your nutty base at the bottom of the glass.
Tip: You can also replace the Kinako paste with a little brown almond butter.
Step 4
Grab two large glasses and fill them about halfway with ice cubes. Spoon the Kinako paste in portions onto the bottom (feel free to rub it lightly against the side of the glass for a nice marbled effect later). Now carefully pour the cold milk over the Kinako paste.
Top it off with the frothy Matcha – it’s best to pour it in slowly so that the layers remain visible. For the garnish, you can sprinkle a little Kinako on top.
Step 5
You can leave the layers as they are and serve the latte with a long spoon, or gently stir everything together so that the Kinako, milk and Matcha combine to form a creamy summer drink.
Done – Itadakimasu!
