Matcha is touted as an antioxidant powerhouse, while also giving a caffeine boost.

Matcha cafes seem to be popping up everywhere, but if you’re looking to add even more of the green tea to your life at home, here’s a how-to on making an iced matcha latte, courtesy of the new book, “Matcha: A Lifestyle Guide,” by Jessica Flint and Anna Kavaliunas.

Pro tip: Beyond using good matcha, “remember to always add the matcha to the liquid, not the other way around,” the authors advise.

Iced Matcha Latte

FILL Fill your shaking vessel — a cocktail or protein shaker, mason jar or thermos — with water. A good rule of thumb is 1 to 2 grams (1⁄2 to 1 tsp.) of matcha to 8 oz. of liquid to (depending on how strong you want it). The liquid can be entirely water, entirely milk, or a mixture of the two.

SCOOP/SIFT Add the matcha to the liquid. It’s best to sift the matcha first to prevent clumping, but we know that sometimes the extra minute can be too much. In that case, add the matcha directly to the water or milk. If you do sift the tea, do so directly into the vessel right before you shake to prevent clumping.

SWEETEN At this point, feel free to add sweetener of your choice. Agave tends to be the go-to choice of matcharistas.

SHAKE Add a couple of ice cubes to the shaking vessel (which will help both chill and blend the mixture), seal the shaking vessel and shake, shake, shake senora!

SIP Pour or strain the latte over ice.