Shaken Iced Matcha Latte
Holy moly, May was a doozy. Not, like, in a super serious way, and I am grateful for that, but still a doozy.
Toward the end of April, our kindergartener came down with an illness that had her temperature spiking to 106! She went from perfectly fine, munching on dinner, to a super high temp within an hour. We’d never seen anything like that with her and we were terrified. It went on for several days (and many doctor visits) but we finally confirmed that it was a flu-like virus that just needed to run its course. And run its course it did – through our entire family. A couple of weeks later, this jerky virus had me down and out, too, for a good 10 days (much of it feverish; fun times). And even my guy, with his usually iron-clad immune system, is just now coming out of his own week of misery.
Now that we’re at the end of the jerk virus, we’re looking around our yard and home and feeling overwhelmed with all of the half-completed projects we’ve gotten ourselves into. I can’t decide if I just want to run away and hide or go all ninja minimalist and get rid of 90% of everything.
No matter what I decide, I’m gonna need some energy. And what’s a great way to get energy? You guessed it: Caffeine!
The boost you get from matcha is potent, yet also what most describe as “smooth.” Jitters – like you get from coffee – are minimal. It’s just a nice solid boost of energy. So that you can mow the lawn, and build another flower bed, and erect another fence, and put in a few more garden beds, and oh by the way finish painting the kitchen cabinets already.
Okay, so what is matcha, and what does it taste like, you ask?
Matcha is a form of green tea, but instead of steeping the leaves, they’re ground up superfine and dissolved right in to your drink. That’s why it’s that glorious, glorious green color. So pretty!
It’s … not always delicious, I will say that. No matter the quality (hugely important) or how you doctor it up, in my opinion, matcha is an acquired taste. It’s a bit … grassy and vegetal. But there are things you can do to make it crave-worthy.
The first is making sure you do not buy culinary grade green tea. It’s more of an olive green in color and it tastes bitter. Get yourself what some companies call “latte grade” or, a more expensive but highest quality, ceremonial grade matcha.
I’m pretty loyal to Encha brand latte-grade matcha. I’ve had a hard time finding good-quality matcha – Encha brand or otherwise – in grocery stores around here, so I order it either directly off of their website or via Amazon (affiliate link).
Once you have the right matcha, how you prep it is also going to be key. I’m not quite a hardcore matcha drinker yet so I don’t whisk mine up in a bowl and drink it straight up or anything. Rather, I fluff it up with some sweetener, uber-creamy lite coconut milk, and some vanilla. Soooooo delicious.
One problem with iced matcha lattes is that the matcha can be lumpy. I’ve solved this problem by first dissolving the matcha – I mix it with with warm water right in the mason jar.
Then, you add the rest of your ingredients, put a lid on it, and shake shake shake until it’s ice cold, gloriously creamy and frothy, then sip sip sip.
So easy, so refreshing, so energizing, so green.
NOW IT’S TIME TO DO ALL THE THINGS!
Shaken Iced Matcha Latte
Rich and creamy, this iced matcha latte goes down easy and is even easier to make. Simply dissolve the matcha right in your mason jar, add the remaining ingredients, screw on the lid, and shake shake shake until gloriously cold and frothy. Then just plop in a straw and drink for instant energy!
- 1 teaspoon good quality (latte grade or ceremonial grade) matcha
- 3 tablespoons hot tap water
- 1-2 cups ice
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/2 cup lite coconut milk*
- 1 to 1 1/2 cups unsweetened almond milk
- Grab a 24-ounce mason jar, and lid. Add matcha and hot water. Stir with a fork or whisk until most of the matcha is dissolved (there might still be a couple of lumps, but most of it should dissolve nicely).
- Add one or two ice cubes and stir to cool down the mixture, then add one more cup of ice. Add maple syrup, vanilla, and coconut milk. Screw the lid onto the jar and shake well. Remove the lid and add 1 cup almond milk. Top off with more ice and/or more almond milk if desired.
- Plop in a straw and serve!
I will cut this recipe in half and make it in a 16-ounce mason jar or I’ll pour half into another jar and share it with my guy. The reason is I’m a bit sensitive to caffeine and I find 1/2 teaspoon matcha at a time to be about my limit. So if you’re sensitive to caffeine like I am, I suggest going slowly!
* I like Thai Kitchen brand lite coconut milk. It has guar gum in it, which helps it stay creamy even on ice.
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