A fushion of creamy Matcha, Pandan and coffee

Apparently, matcha latte was invented in Vancouver, Canada, at the Infuze Teahouse, sometime around 2004, as part of a partnership with the matcha manufacturer Aiya. Infuze was hoping to become the Starbucks of tea, with tea-based mixed drinks in a cool atmosphere, but instead became a matcha wholesaler in North America, and used its experience to sell matcha-based drinks to coffeeshops. Iced matcha latte became a Westcoast favorite in the US in no time.

Matcha and pandan are a match made in heaven. Our recipe gives the matcha latte a nuttier & more vanilla flavor by using Bandoeng’22 and almond milk.

Flavor profile
Sweet & creamy

Preparation method
Add Matcha, Bandoeng’22 and 1/3 of the almond milk to a shaker filled with ice. Shake well. Fill a longdrink glass with ice and put your mix in the glass. Pour the rest of the almond milk on top. Slowly add the coffee to the mixture. Add maple syrup for extra sweetness (optional). Enjoy!

Ingredients
2 teaspoon matcha powder
1 shot espresso
1 cup almond milk
40 ml (1.5 oz) Bandoeng’22 Pandan Liqueur
1 tablespoon maple syrup (optional)