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
Time: 5 minutes
- Place the small handful of ice into a clean 2-cup mason jar.
- 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.
- 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.
- 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.
- 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. 🙂