We couldn’t get away from the idea of a minty, iced Matcha Latte when we were trying to come up with the perfect spring beverage (and St. Patrick’s Day).
You’ll find that quality matcha has a perfect blend of floral, grassy, and vanilla with even rose. Swoon.
You might think, “Mint Matcha Latte, how difficult could it be?” but sometimes the simplest of recipes are the hardest to master. This was the case for this matcha. We finally cracked the code after a few tests.
Coconut milk and water combine to create a light, creamy base that perfectly complements the grassy floral flavor of matcha. Fresh Mint, not extract, is the key to the best flavor. It’s also naturally sweetened by date instead of maple syrup, which has too much maple flavor. What’s the best part? It’s ready in five minutes. We’ll show you!
What is Matcha?
Matcha is a powdered green tea that contains 137 more antioxidants than green tea. Both are made from the same tea plant ( Camellia Sinensis); however, with matcha, the whole leaf is consumed.
For centuries, it has been consumed in Japanese tea ceremonies. In recent years, however, the tea has become widely popular and can be found in tea lattes and smoothies. Desserts and snacks are also available. Find out more about the history of matcha by clicking here.
Matcha Health Benefits
Research indicates that green tea is good for the brain and can help prevent cancer, diabetes, and inflammation. We’ve established that matcha tea is more potent than regular green tea.
Matcha has a milder caffeine source than coffee. (We’ve noticed that matcha doesn’t cause jitters or head rush). It’s also rich in vitamin C and the amino acid L-theanine.
It’s easy to make an iced matcha latte by blending the powder with your preferred sweetener, dairy-free milk, or water. For more flavor, we like to add a pinch or two of sea salt. This version has been infused with mint leaves to give it a fresh spring twist.
- One large pitted Medjool (if sugar is not desired, you can substitute stevia according to your taste).
- Light coconut milk, 1 cup (organic is best), canned.
- Water – 2/3 cup
- Sea salt, one pinch
- Use only quality matcha powder.
- Add more Mint for a super minty matcha // or peppermint oil to taste. We didn’t like it as much.
- Add the matcha powder and Mint leaves to a small mixer. Blend until smooth and creamy.
- Add more Mint if you want a minty taste, more matcha if you like tea/grassy flavors, or more dates if you prefer sweetness. Mix again to combine.
- Garnish with fresh Mint, if desired. Fresh is best. Cover leftovers and store them in the fridge for up to 24 hours (the vibrant green color will fade). This product is not freezer-friendly.