You guys know I love my matcha. This marks the sixth recipe on the site featuring that antioxidant-rich vibrant green tea powder. I can’t get enough of it! In my usual style though, I’ve skipped right over the standard matcha latte recipes and went straight for the obscure (but delicious); Matcha popsicles, matcha cheesecake, matcha coconut butter cups, matcha oreos… matcha everything. Except a simple latte. When I was thinking of a name for this drink, I almost decided to call it “Basic” Iced Matcha Latte. But honestly there’s nothing basic about it! All summer I’ve played around with iced matcha lattes, and then BAM, I threw this one together and hit the jackpot.

Everything about it is luxurious. The rich frothy foam, the creamy, cold, smooth texture, the perfect touch of sweetness against the bright matcha tea flavor. Calling it basic would be a huge injustice. I decided to call it how I see taste it, and since it really is the best iced matcha I’ve ever created (rivaling anything I’ve ever ordered at coffee or tea shop), “Best Iced Matcha Latte,” it is. The secret ingredient that took this latte over the edge of deliciousness? A little finishing shot of creamy cashew milk.  I borrowed that method from the culinary delight that is Thai iced tea (another beverage I hope to be sharing my version of soon) and, like, whoa. I want to add a little creamy topper to all of my lattes now!

As always, I used my favorite matcha green tea powder from Pure Matcha. I’ve tried many different matcha green tea powders, and this one has been the best by far. It’s bright green, pure, with a smooth flavor, and is loaded with antioxidants. Matcha green tea also provides a gentle energy boost, calm focus, and may help you lose weight. It’s also wonderful for skin, thanks to all of those potent antioxidants.

If you’re looking for a delicious way to enjoy matcha while the weather is still warm, look no further. This will soon become your favorite drink!

The Best Iced Matcha Latte (Vegan, Refined Sugar Free)

makes 1-2 servings

• 2 tsp matcha powder (or more to taste)
• 1 cup cold dairy free milk (I used unsweetened almond milk)
• 2 tsp maple syrup (or other sweetener of choice)
• 1/4 tsp vanilla
• 3 ice cubes
• 1/4 cup homemade cashew creamer, recipe below (or store-bought almond, coconut, or soy creamer*)
• more ice cubes to serve

Method:

1. Blend the first 5 ingredients in a blender until completely smooth. Add several ice cubes to two small glasses (or 1 large) and pour matcha mixture over them, filling about 3/4 of the way. Top each glass with a couple tablespoons of cashew creamer.

 

Homemade Cashew Creamer

• 1/4 cup of cashews (soaked in water for 2-4 hours, then drained and rinsed)
• 1/2 cup filtered water

Blend water and cashews in a high speed blender until very smooth and creamy, and strain using a fine mesh strainer or nut milk bag (recommended).

 

Notes and variations:

Feel free to use a store-bought vegan creamer in place of the homemade cashew creamer, just keep in mind they are usually loaded with added sweeteners. If you can find one that is unsweetened, I would go with that.

Add a pinch of cinnamon! It sounds weird, but it actually delicious, and I add cinnamon to about 98% of my iced matcha lattes now!

If you want a stronger matcha flavor, bump it up to 1 tbsp of matcha powder.

You can double or triple the creamer recipe, but keep in mind it will only last 3 days in the fridge.

 

Disclaimer: I do not receive compensation for mentioning Pure Matcha products, however I have received free products to try and review. All opinions expressed are 100% my own, and I would only recommend products I use and truly love. I have been using Pure Matcha for years, and it’s the only one I buy.