Matcha Powder – If you’re not familiar with this green tea powder, it’s simply Japanese green tea leaves ground into a fine powder. There are different grades of matcha. I prefer ceremonial grade matcha. It’s the highest quality, super fine in texture, and has less bitterness, but it’s more expensive. You can certainly use culinary grade matcha, which is more gritty, but more affordable and great for recipes. It dissolves just fine in hot water. Milk Of Your Choice – I usually use almond milk for my iced matcha latte, but sometimes I swap out 1/4 cup of the milk for half and half when I want it extra creamy. You can use any kind of milk you’ve got — regular dairy milk, coconut milk, oat milk, or even hemp milk. Honey – Sweetener is optional, but a touch of honey adds nice sweetness that contrasts the earthy flavor of the matcha. I always use my natural sugar-free honey for this iced matcha green tea latte, but regular is fine. Maple syrup (or my sugar free maple syrup) would also work as a substitute. Hot Water – To dissolve the matcha powder. Ice – To make it iced!
Use hot water, but not boiling. Cold water won’t work because you’ll end up with clumps, but boiling water will make your iced matcha latte bitter. I recommend water at no more than 175 degrees F. I use this kettle that has built-in temperature control, but you can also just boil water and let it cool a bit in a glass measuring cup before mixing with the matcha powder. Dissolve the matcha completely. Make sure the powder completely dissolves in the water before you add it to your glasses, or your drink will be gritty. Sweeten to your taste. While my recipe suggests a tablespoon of honey, everyone’s sweetness preference varies. You can always add more sweetener at the end, or skip it if you don’t want it sweet. Chill your glass first. Before I start making my iced matcha latte, I pop the glass in the freezer for a few minutes. Ah, extra refreshing vibes! For a frothy finish, use a milk frother. This requires blending in a larger pitcher so that it doesn’t splash all over the place, but I love it when I have the extra time. I have and really like this frother. If you don’t have one, you can also blend in a blender to make it frothy.
Vanilla – Add 1/2 teaspoon of vanilla extract together with the milk. Spiced – Sprinkle a little cinnamon or pumpkin pie spice into the matcha. I like this one for those transitional fall days when I’m not sure if it’s still summer or if it’s fall yet. Chocolate – Stir a tablespoon of cocoa powder together with the matcha powder. I call this one an iced matcha mocha! (And now that you’ve got cocoa powder, you’ve got an excuse to whip up my sugar-free hot chocolate mix, too.) Minty – Muddle some fresh mint leaves in your iced matcha latte. I’ll admit I don’t love mint, but this would be lovely for a hot day if you’re a fan. Whipped Cream – If you’re feeling a little decadent, top your drink with whipped cream and an extra sprinkle of matcha on top. I use my sugar-free whipped cream when I’m up for it.
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