Minty Iced Matcha Latte
Learn how to make creamy iced matcha lattes. This recipe is naturally sweetened and dairy-free. Mint is added for extra refreshment, but can be omitted for a more traditional matcha latte. The recipe yields 5 cups, or 4 servings of 1 1/4 cups each.
Learn how to make creamy iced matcha lattes. This recipe is naturally sweetened and dairy-free. Mint is added for extra refreshment, but can be omitted for a more traditional matcha latte. The recipe yields 5 cups, or 4 servings of 1 1/4 cups each.
- Carbohydrate 6.16647499593246 g
- Cholesterol 0 mg
- Fat 0.00189000000383451 g
- Fiber 0.0140000001967813 g
- Protein 0.0228899999860821 g
- Saturated Fat 0.000315000000639085 g
- Serving Size 1 1 serving (247g)
- Sodium 48.8015000083524 mg
- Sugar 6.15247499573568 g
- Trans Fat 0.00113400000230071 g
- Calories 30 calories
Step-by-step
- For ease in blending, soak the cashews in water at least 4 hours, or overnight in the refrigerator. If you have a high-powered blender such as a Vitamix or Blendtec, you can skip this step.
- If you soaked your cashews, drain them and rinse until the water runs clear. Place the cashews in your blender bowl. Add 2 tablespoons honey or maple syrup, followed by the mint, matcha, vanilla, and a dash of salt.
- Add 2 cups of water (you’ll add the rest later), and securely fasten the lid. Start blending on the lowest setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Pour in the remaining 2 cups water. Secure the lid and blend again. Taste, and blend in an additional tablespoon or 2 of sweetener if it doesn't taste amazing yet. If your blender can't blend the cashews into creamy oblivion no matter how long you blend, strain the milk through a fine mesh strainer.
- Fill a drinking glass with ice and pour the mixture over it. Garnish with a sprig of mint, if you have one.
- Store leftover matcha latte in a covered container (a mason jar is perfect) in the refrigerator for up to 4 days. It settles over time, so you’ll need to shake the jar or thoroughly whisk the contents again before serving.
My Unexpected Matcha Obsession: A Refreshing Iced Latte Adventure
Matcha. Just the word conjures images of serene tea ceremonies and tranquil gardens. But for me, matcha has become something far more…unexpected. It's become the star of my afternoon pick-me-up, a vibrant green explosion of flavor that’s surprisingly versatile.
My journey with matcha started quite casually. I’d seen it everywhere—in lattes, in desserts, even sprinkled on ice cream. Initially, I was hesitant. The idea of powdered green tea seemed a bit…earthy. But a friend convinced me to try a matcha latte, and from that first sip, I was hooked. The creamy texture, the subtle sweetness, and that distinct, slightly bitter yet refreshingly clean taste – it was unlike anything I’d experienced before.
What truly surprised me was how easily I could adapt matcha to my own taste. I’m not a huge fan of overly sweet drinks, so I started experimenting with different sweeteners, discovering that a little honey or maple syrup goes a long way. And then, a stroke of genius (or perhaps a bit of happy accident): I added mint. The cool, refreshing taste of mint perfectly complemented the earthy matcha, creating a symphony of flavors that was both unexpected and utterly delightful.
This minty iced matcha latte recipe quickly became my go-to drink for those hot summer days. It’s incredibly easy to make, requiring just a handful of simple ingredients. The best part? It’s naturally sweetened and dairy-free, making it a guilt-free indulgence. I even started making a larger batch on weekends, storing it in the fridge for my daily pick-me-up. The smooth, creamy texture from the blended cashews is a dream, and the refreshing mint adds a surprising twist.
But beyond the taste, it's the process that I find truly captivating. The quiet ritual of blending the ingredients, the satisfying whir of the blender, the anticipation of that first icy sip – it’s a small moment of mindfulness in the midst of a busy day. It's a pause, a chance to reconnect with myself and appreciate the simple pleasures in life. It's become my little secret weapon against the midday slump, and the vibrant green color always brings a smile to my face.
This isn’t just a recipe; it’s a journey. A journey of unexpected discoveries, delightful taste sensations, and the quiet joy of a perfectly crafted drink. So go ahead, give it a try. You might just discover your own matcha obsession.
Ingredients I Used:
- 1 cup raw cashews, soaked for at least 4 hours
- 4 cups water, divided
- 2 tablespoons honey or maple syrup
- 1 tablespoon vanilla extract
- 2 tablespoons matcha green tea
- A handful of fresh mint leaves
- A dash of salt
Whether you're a busy professional, a stay-at-home mom, or a traveler looking for a refreshing treat, this minty iced matcha latte is sure to become a favorite. It’s adaptable to various dietary needs and preferences, making it a versatile and delightful beverage for everyone.
