How to Make the Best Iced Matcha Latte

My tried and true method for making the best homemade matcha latte! Naturally sweetened with honey and a subtle hint of vanilla, this dairy-free matcha is sure to leave you craving more!

Prep Time10

Cooling Time10

Total Time20

Course: Breakfast, Drinks

Cuisine: American, Japanese

Servings:

Calories: 77kcal

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!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

If using vanilla extract with alcohol, you will need to add an extra tablespoon of water to the saucepan. Once the water is simmering, add the vanilla extract and allow it to simmer for 2-3 minutes, to cook off the alcohol. Remove from heat and stir in honey until melted. Allow to cool for 5-10 minutes before adding to cup with ice.

Nutrition