How to Make a Matcha Latte
My tried and true method for making the best homemade iced matcha latte! Naturally sweetened with honey and a subtle hint of vanilla, this dairy-free matcha is sure to leave you craving more!
I know I’m in the minority here but I will always choose matcha over coffee. I love the calm, sustained energy it brings thanks to the combination of L-theanine and caffeine. It’s also much less acidic than coffee which is ideal if you’re a delicate flower like me with a sensitive stomach.
WHAT IS MATCHA?
If you’re new to matcha, it is a finely ground powder made from green tea leaves that are specifically grown in the shade. The practice of growing the tea leaves in the shade is what gives matcha its bright green color and rich umami flavor. It has been a staple in Japanese ceremonial tea culture for over 1,000 years.
Matcha is particularly high in antioxidants such as EGCG which fights free radicals, reduces inflammation and may boost metabolism.
Iced Matcha Latte Ingredients
- Matcha– Trust me when I say the quality of your matcha really matters. You want 100% pure, ideally organic, ceremonial grade matcha with a vibrant green color. Pique’s Sun Goddess Matcha is hands down the highest quality I’ve come across. I especially love the it comes in individual packets assuring that each serving is kept as fresh as possible.
- Almond Milk– I’ve made my matcha latte with all kinds of dairy-free milk but almond milk remains my favorite. The subtle flavor allows the matcha to shine while still giving it enough of a creamy texture to enjoy.
- Honey– There’s something about honey that pairs perfectly with the earthy bitterness of matcha. You could also use maple syrup but I think honey is so much better here.
- Vanilla Extract– To keep things simple, I buy non-alcoholic vanilla extract for my matcha lattes. That way I don’t have to worry about boiling off the alcohol in regular vanilla extract. Now, you could buy vanilla almond milk but, in my opinion, it does not taste as good. Using a high quality vanilla and adding it yourself yields the best results.
How to Make the Best Iced Matcha Latte
- In a small saucepan, add a splash of almond milk with honey and vanilla. Bring to a simmer and swirl until the honey melts and incorporates with the water. Set aside to cool.
- In a small bowl with a splash of water, use a bamboo whisk to whisk the green tea in a Z pattern until the powder has completely dissolved.
- Fill a glass with ice. Pour almond milk and honey mixture over the ice, then top with matcha mixture.
- Serve cold and enjoy!
More Ways to Enjoy Matcha
- Healthy Matcha Ice Cream
- Matcha Chia Pudding
- Vegan Matcha Cake
- No-Bake Matcha Cheesecake
- Matcha Energy Balls
How to Make the Best Iced Matcha Latte
Ingredients
- 8 ounces plain unsweetened almond milk
- ½-1 teaspoon vanilla extract, ideally non-alcoholic (see notes)
- 1-2 teaspoons honey
- 1 teaspoon ceremonial grade matcha
Instructions
- In a small saucepan, bring 2 tablespoons water to a simmer. Remove from heat. Stir in 1-2 teaspoons honey, depending on how sweet you prefer, and ½-1 teaspoon non-alcoholic vanilla (see notes if using vanilla with alcohol). Swirl the pot until the honey has melted into the water and the vanilla is well combined. Set aside to cool for 5-10 minutes.
- In a small bowl, add 2 tablespoons water and 1 teaspoon ground matcha powder. Using a bamboo whisk, whisk in a zig-zag pattern until powder has dissolved.
- Fill a glass with ice then pour the almond milk and the honey vanilla mixture over top. Lastly, pour the matcha over top. Serve with a straw, and enjoy!
I have tried matcha & love it. Recently I’ve been told I shouldn’t drink coffee or black tea, but matcha is recommended, so this would be a good thing to try. Also great to have non-dairy.
So funny, I’m planning on posting a recipe with matcha this week – great minds think alike! ;-) I’m not a coffee drinker either… naturally, since it seems like you and me have an almost identical diet it seems! Caffeine from coffee makes me super jittery, headachy and actually tired. I drink tea all the time in the colder months!
You’re definitely my foodie twin! :)
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so easy & gave a light boost without the jolt like I usually get from my coffee. super glad I came across this recipe. gonna have to get that whisk so I can get more froth next time.