Iced Matcha Latte

I’ve been experimenting with matcha and this has been my favorite iced matcha drink. It’s cool, a little earthy, and a tad sweet. It’s fun to make for yourself or for a magical someone.

It is important to use ceremonial grade matcha (see notes), but you won’t need a fancy bamboo wisk; just one 2-cup mason jar and another seal-able container. 


A small handful of ice

3/4 cup plant-based milk 

1-2 Tbsp maple syrup

1/4 cup cold water

1 tsp ceremonial grade matcha powder 


Serves 1
Time: 5 minutes
  1. Place the small handful of ice into a clean 2-cup mason jar. 
  2. In another 2- cup mason jar or seal-able container, add the plant-based milk and maple syrup. Seal the jar and shake for a good 15 to 20 seconds until well mixed and foamy. Add the sweet milk to the clean mason jar with ice. 
  3. Clean out the mixing mason jar and add the cold water and matcha powder. Shake for 15 to 20 seconds until well mixed and foamy. 
  4. Carefully pour the matcha mixture on top of the foamy milk. It should form a pretty layer. This is especially fun if you have an audience. The sugar in the milk layer keeps the matcha layer from mixing right away. 
  5. Use a spoon to mix the layers together and enjoy! 
  • I use this matcha powder from Ippodo Tea. It was recommended by veggiekins, one of my favorite vegan bloggers.
  • You can use another matcha powder;  just make sure it’s ceremonial grade. Culinary grade is okay for baking, but it will taste a bit bland if you use it in a drink.
  • Most ceremonial grade matchas are a bit pricy, but it will usually come out as $3 a cup, which is still cheaper than what you’ll get at a cafe, where a matcha drink is more likely to cost between $4-$6. 
  • Plus, I like to think of matcha drinking and making as more than just a drink; it’s an experience. 🙂 

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