I like an extra dose of lunch-time caffeine, but lately, I’ve shied away from more coffee. I’ve gravitated toward tea lattes: chai in the winter and matcha (or green tea) in the summer. Matcha is a finely ground powder from green tea leaves. It can have an earthy, bitter taste depending on the matcha you buy; the more expensive matcha tends to increase in its green color and vibrancy. While the green color can be off-putting at first, paired with milk and a little sweetener, Iced Matcha Latte has a mild taste and is quite refreshing. Compared to its Starbucks counterpart that has a whooping 30 g of sugar, try making this at home, experimenting with milk (coconut milk is lovely!) and sweeteners.
Ingredients (serves 1).
- 3/4 c unsweetened almond milk
- 1 t maple syrup (or honey/any liquid sweetener to help dissolve)
- 1 t matcha powder
- 1/3 c water
- In a mason jar, combine almond milk, maple syrup, and ice. Cover and shake well. Pour, leaving ice, and transfer to a glass, adding new ice if desired.
- Repeat with matcha and water, shake well, until matcha is well blended. Pour on top of sweetened milk. Carefully pour if you want a layered look