Bian Matcha - Recipes
Iced Salted Caramel Matcha Latte: The Treat Without the Crash
Looking for a cold drink that satisfies without the guilt? This iced salted caramel matcha latte is your answer. The earthy, vegetal side of Barista No.1 stands up perfectly to the melting sweetness of caramel, while the fleur de sel pulls everything into balance.
Ready in 5 minutes, visually stunning with its layers, and frankly addictive. The kind of recipe you'll be making all summer long.
Recipe card
Ingredients
- 1 tsp (2 g)Bian Matcha Barista No.1
- 20 or 60 mlHot water at 70-80°C (160-175°F) (see steps)
- 200 mlCold oat milk (or light coconut milk)
- 1 tbspSalted caramel syrup (Monin, Torani, President's Choice or homemade)
- 1 pinchFleur de sel (optional, but recommended)
- To tasteIce cubes
Why Barista No.1? Its bolder profile holds up against the sweetness of caramel without getting drowned out. Ceremonial No.3, more delicate, is best enjoyed on its own or with very little garnish.
Recommended accessories
You don't need complicated equipment. Here's what we recommend at Bian Matcha:
🥤Instructions
- 1Prepare your matcha shotMini shaker: pour 20 ml of water at 70-80°C onto the Barista No.1, close and shake vigorously for 15 to 20 seconds. Matcha bowl: pour 60 to 70 ml of water at 70-80°C and froth with the chasen using W motions until you get a smooth green foam without lumps.
- 2Fill a tall glass with ice cubesAll the way to the top. The more there are, the better the layers hold and the more refreshing the latte.
- 3Add the salted caramel syrupPour the spoonful of syrup directly over the ice cubes. It will sink to the bottom and gradually mix with the milk.
- 4Pour in the cold oat milkPour it down the side of the glass so you don't break up the ice and you keep the layers intact.
- 5Pour the matcha shot on topSlide it down the side of the glass to create a beautiful green / white / caramel layered effect.
- 6FinishAdd a pinch of fleur de sel if desired. Snap a photo, stir lightly, and enjoy immediately.
Bian Matcha tip: always dissolve the matcha in water before adding anything else. This step prevents clumps and guarantees a smooth texture every time.
Variations and customization
Once you've mastered the base, you can adapt the recipe to your taste:
🌿 Vegan version
Already vegan with the oat milk. Just make sure your caramel syrup doesn't contain dairy, or replace it with maple syrup + a pinch of salt.
🥤 Lighter version
Unsweetened almond milk instead of oat milk, and reduce the caramel syrup to 1/2 tbsp. You keep the indulgent feel without the heaviness.
🌀 Frappé version
Put all the ingredients in a blender with a generous handful of ice cubes. Creamy texture guaranteed, almost like a homemade Frappuccino.
🍦 Dessert version
Add a scoop of vanilla ice cream on top instead of the fleur de sel. For days when you deserve a real treat.
Frequently asked questions
Why use Barista No.1 and not Ceremonial?
Barista No.1 is developed specifically to hold its own against plant milks and pronounced flavors like caramel. Its bolder profile balances perfectly with the sweetness of the salted caramel syrup, without getting drowned out. Ceremonial No.3 is more delicate and is best enjoyed on its own or with very little garnish.
Can I prepare the matcha shot in advance?
Yes. You can prep your shot and store it in the fridge in a small sealed container for up to 24 hours. Shake it lightly before using. The color may darken slightly, that's normal.
How much caffeine is in this recipe?
Barista No.1 contains about 40 mg of caffeine per 2 g serving. That's roughly half an espresso, but combined with the natural L-theanine in matcha, the effect is gentler with no energy spike followed by a crash.
My matcha is forming clumps. What should I do?
Two solutions: sift the matcha first with a small fine sieve before dissolving it, or shake longer in the mini shaker (20 to 30 seconds). The water should be hot but not boiling (70-80°C) to help dissolution and avoid bitterness.
Which milk gives the best result?
Oat milk is the favorite: its natural sweetness complements the caramel syrup without masking it, and its creamy texture gives beautiful layers. Light coconut milk adds more richness and a subtle exotic note that works very well with salted caramel.
