It is almost St. Patrick’s Day, and I thought a “green” recipe was more than in order for this occasion. Iced Matcha Latte can be the perfect beverage for your warmer spring and summer days. Whether you have never heard of the word matcha before, or an avid enthusiast – I have no doubt in my mind that this vibrant green tea powder will capture your heart as much as it has captured mine.
Let me introduce you to the ultimate guide on how to make the perfect iced matcha latte. I will detail EVERYTHING. From why it is important to use a really good, quality matcha powder to what options make it especially creamy and slightly sweet – taking off some of that slightly bitter flavor that pure matcha can have. I will also show you how you can achieve that creamy, velvety texture that makes an iced matcha latte oh so irresistible and good. If you have have never made a matcha tea, I have included progress pictures in the recipe.
How vibrant are these pictures? I received this tea pot ages ago as a gift for my birthday and thought it would make the perfect prop for today’s pictures. I am so happy how they turned out! Both the tea pot, and the glasses capture the light but they are not too harsh and reflective, which makes for a really subtle and dewy mood.
Why is this Iced Matcha Latte good for you?
So, why is matcha powder good for you? Matcha plants are shaded for most of the growth period, which greatly enhances chlorophyll production. After harvest, the leaves of these green tea plants are ground into a fine powder, which is matcha. Matcha is particularly high in some powerful antioxidants, which help to reduce free radicals within the body. It has also been shown to increase and boost brain function (!!). Matcha does contain quite a bit of caffeine (more than green tea), but it provides you with a more stable, calm, and focused energy throughout the day. Initial test tube studies indicate, that matcha may also be powerful in cancer prevention.
Why Choose a Good Matcha Powder?
When we were in Japan, we learned of the value of choosing a good matcha powder. Matcha can have so many different flavors and taste profiles (similar to coffee). The best matcha powder is harvested early in the year. The leafs are young, and the color is vibrant. Look for a “best by” sell date, and no additional ingredients in your matcha. That is usually a pretty solid indicator that the matcha powder does not have the best quality.
Adding the Ideal Amount of Sweetness to Your Iced Matcha Latte
This is where you can get totally creative in order to satisfy your taste buds! I added blueberries to mine, even though you cannot see them very clearly, and white chocolate is also a winner. Other than that – any sweetener of your choice is also absolutely fine, and possible. You want to have that little bit of sweetness without diminishing the taste of matcha completely.
And that is it for this week! I hope you enjoy this refreshing drink this time of the year, and all throughout summer as much as we do over here. Take the recipe more as a “guide” than an absolute, and get creative with this drink! Let me know in the comments with the options you come up with!!
Iced Matcha Latte
1
servings5
minutesVelvety, smooth, delicious, refreshing, and coming together with a touch of sweetness. Iced Matcha Lattes are perfect for warmer weather!
Ingredients
Ice cubes
Matcha powder and water
Sweetener of choice
Non-dairy milk of choice
How to
- For the matcha tea, add the matcha to a bowl with a bit of water. Whisk with a small whisker. The more you whisk, the creamier the texture
- Fill a glass with ice cubes and non-dairy milk. Add a touch of sweetener. You can also add blueberries, of white chocolate shavings, or whatever your heart desires
- Pour matcha into the glass, and enjoy!!
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Thank you so much for your kind words on the blog and the feedback! I absolutely have thought about – it is something I am thinking about constantly. However, this is currently something I pursue in my free time next to a regular job and regular office hours. I therefore need to constantly look how I can scale. A lot of the really large food blogs have dedicated teams and team members standing behind them – here it is “just” me. But I will keep it in mind and think a bit more how to make that aspect possible :). Ann x