Okay, confession time. I’m seriously obsessed with matcha. If I had to be stranded on a desert island with only three things? That would be: my family, a giant Dutch oven and matcha.
I didn’t always feel this way though. Years ago, I was in line at Starbucks when I noticed a string of people ordering iced matcha lattes like it was the only drink that ever existed. I thought to myself – how on earth is that green stuff good? I mean, it looked like fancy pond water.
Then I tried it. And boom – total game changer.
It was so creamy, earthy and delicious! It had this subtle bitterness that somehow made it more flavourful. And that vinbrant green colour – it brings so much happiness in my cup (and anything else I make with it).
Ever since, I’ve been finding ways to sneak matcha into many recipe – from smoothies, pancakes, cookies (you must try my matcha cookies), and now, this little summer drink – Iced Matcha Latte with Plant-Based Milk.
It’s cool and refreshing. And best of all is that it only takes three main ingredients and less than five minutes to make.
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Why I Love Matcha (and You Might Too)
Matcha is rich with antioxidants, gives a gentler energy boost than coffee, and makes everything look fancy – even when your hair is in a messy mom bun and you’re rocking yesterday’s leggings.
Lately, it has become my go-to afternoon drink. I’ve been trying to actually swap out at least one of my daily coffees for a matcha drink, whether it’s a tea, latte, or something in between.
What You’ll Need (Just 3 Simple Things)
Matcha powder – Go for a good quality one. Ceremonial grade is ideal for drinks because the flavour really shines through. If the only matcha you’ve tried tasted too spinachy, it was probably not the best stuff.
Sweetener – I love using maple syrup for sweetness. But honey, agave, or whatever you’ve got will work too.
Plant-based milk – I used almond protein milk for this one (extra energy boost in the morning), but coconut milk is another favourite. Oat milk, soy, cashew, really use what you love. I find regular dairy milk a bit too heavy here, and nut milks add a creamy twist that works so good.
Any Specific Tools You Need?
Bamboo Matcha Whisk – A regular whisk works fine, but if you have a bamboo matcha whisk (called a chasen), even better! It helps create a nice matcha froth and smooth texture we are going for.
Iced Matcha Latte with Plant-Based Milk
Course: DrinksCuisine: JapaneseDifficulty: Easy1
serving5
minutes300
kcal5
minutesCool, creamy, and easy to make, this iced matcha recipe with plant-based milk is your Starbucks-style summer sip with a Japanese twist.
Ingredients
1 tablespoon matcha powder
¼ cup lukewarm water
1 tablespoon maple syrup (or adjust to taste)
½ cup plant-based milk
½ cup ice cubes
A sprinkle of cinnamon or nutmeg (optional)
Directions
- In a small bowl, pour a lukewarm water.
- Add the matcha powder and start whisking well.
- Add your sweetener and whisk again until smooth and frothy.
- In a glass or a cup, add ice cubes and pour in the milk.
- Slowly pour the matcha mixture over the milk. Watch that pretty swirl do its thing.
- Sprinkle a little cinnamon or nutmeg on top (trust me, it’s the extra flair you didn’t know you needed).
- Stir, sip, and smile. You just made your own fancy iced matcha latte at home! Congrats!
Notes
- Don’t use boiling water, because matcha is delicate and can taste bitter if the water is too hot.
Want to Take It Next Level?
Pair it with one of my famous matcha cookies. They are soft, slightly sweet, and just perfect! My coworkers beg for them. I always bake an extra batch to share with them. And if you think you’ll be able to stop at one… well, I warned you. That might not be possible!
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
