On the occasional sweltering afternoon here in Taipei, I treat myself to a refreshing iced matcha latte. Taiwan summer heat is sauna-esque! I’m not complaining. Just sweating. Profusely.
Matcha lattes are a great antioxidant-rich pick me up and nice alternative to coffee or cold brew – especially if these give you the jitters. Or if you have a mild addiction to coffee and are interested in reducing your caffeine intake.
Not me, but maybe you.
Totally me.
In the warmer months, I hit the cold brew hard but this summer I’m planning for a more reserved approach!
I’ve noticed that matcha gives me more of a gentle buzz and heightened alertness. My heart doesn’t race and I don’t feel my skin tingling – all signs that I’ve drank too much coffee (or that I’m having an allergic reaction).
Anyways, matcha treats me a little better! It does have a grassy, bitter taste but it’s one of those things that grows on you. Once you get used to it, you start to crave its earthy flavor.
What is matcha? Matcha is a powder made from ground green tea leaves. It differs from most other tea varieties because with matcha you’re consuming the actual tea leaves and not just steeping the tea leaves in hot water.
Matcha is, no doubt, trending and it has been for years! Its concentration of phytonutrients and list of potential health benefits has made it a popular menu item inspiring endless culinary creations.
Including my own!
These Chocolate Matcha Oat Bars are still one of my most popular recipe posts. But, a matcha themed beverage is still my favorite way to enjoy quality matcha.
How to Make Your Own Iced Matcha Latte:
First, choose your milk. I like to make my iced matcha lattes with homemade almond milk. Make your own by blending 1 cup of almonds with 4 cups of water and straining the milk with a nut-milk bag. Add vanilla for a vanilla flavoured milk (highly suggested!).
You can also use a creamy soy, cashew, or oat milk. I will caution on using thinner commercial plant-based milk varieties. Some of these are quite watery and flavourless.
Second, shake. Add your chosen milk to a jar (with a lid) along with matcha, optional sweetener, cinnamon, and shake! I also like to add a little squeeze of lemon, for two reasons. First, lemon brightens the flavor and second, citrus is known to improve the body’s absorption of some of matcha’s beneficial compounds.
Third, start sippin! To serve, stick a reusable straw in that baby and enjoy!
Other Matcha Tips:
Purchase quality matcha. There are a lot of questionable brands out there and not all matcha is created equal! I opt for well known, organic varieties which are generally more expensive. I absolutely love this review by Minimalist Baker.
Keep your matcha powder in a dark, sealed container in the fridge to keep it fresh.
Don’t overdo it. Matcha can be harmful if consumed in large amounts and is also a source of caffeine. It’s easy to get caught up in the hype and some claims would have you believe matcha is a “magic bullet” or “cure-all” for every ailment. It isn’t! But it definitely does have some benefits when consumed in moderation and in combination with a healthy diet.
Easiest Iced Matcha Latte
Servings: 2
In the occasional sweltering afternoon here in Taipei, I treat myself to a refreshing iced matcha latte. Taiwan summer heat is sauna-esque! I’m not complaining. Just sweating. Profusely.
Ingredients
Instructions
- Add all the ingredients to a jar. Cover and shake until the matcha powder is dissolved. Serve and enjoy!
Notes
*It's best to use a creamy dairy-free milk.
Feel free to alter sweetness and matcha to your liking!
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