I’m finally sharing this iced matcha latte recipe. We had to cut either the warm chai lattes or this one from my new cookbook, and I decided to share the more recognizable recipe in the book. I adore them both equally. This chilled matcha latte kept me going on some long writing days. I remember pouring several glasses at my desk, straight from the blender. Matcha is still relatively new to me. It’s powdered green tea leaves that have been served at Japanese ceremonies for centuries. Since you’re essentially consuming the entire leaves rather than straining out the leaves, matcha tea offers somewhere between three and 137 times the amount of EGCG in regular green tea. That’s a lot of antioxidants.
Matcha dissolves begrudgingly when whisked into warm water. Warm matcha tea is still a bit much for me, though—it tastes green and ambiguously plant-like. I absolutely love matcha in creamy, cold, iced latte form, however. I make homemade matcha lattes by blending matcha with cashews, natural sweetener, vanilla extract and mint (either fresh or mint extract). I’m basically making matcha cashew milk and serving it over ice. It’s creamy and delicious, and you don’t have to strain it if you have a great blender like this Vitamix (affiliate link).
Make it vegan: Use maple syrup instead of honey.
