My Perfect Vegan Iced Matcha Latte
I love iced matcha lattes, and I've spent a long time figuring out my favorite ratios. This is MY favorite version, with soy milk and maple syrup to keep it vegan. Use this as a starting point and adjust to your liking!
Servings: 1 12 oz cup
Equipment
- 1 12 oz cup
Ingredients
- 1 tsp matcha about 2g
- 1/4 cup water almost to a boil
- 2 tsp maple syrup
- ice
- 1/2 cup soy milk
Instructions
- Place tsp of matcha into 12 oz mug (or other heat proof cup if you will be pouring into a different glass).
- Add 1/4 cup almost boiling water and whisk until smooth. I use a bamboo whisk specifically made for matcha, but you can use whatever works.
- Add maple syrup and stir to combine.
- Fill cup with ice almost to the brim. (If you're layering matcha on top, make sure to use a new cup for this step.)
- Pour the soy milk over the ice; it should fill the 12 oz cup. (This is where you pour the matcha on top, if you're layering it that way.)
- Stir and enjoy!
Notes
- Please use high quality matcha! See blog post above for more details.
- Adjust sweetener and milk to your liking. If you are not keeping this recipe vegan, feel free to use honey or dairy milk as well.
- Not feeling like a latte? You can simply use cold water instead of milk too.