Just under ¼ cup loosely packed fresh mint leaves*
½ Tbsp sugar, or sugar replacement
1 cup milk, or milk replacement
Instructions
In a jar with a tightly sealing lid, add matcha powder. Add a bit of water, about a tsp or two, and stir until it becomes a smooth, clump-free paste. (Use a matcha whisk if you have one, if not, a spoon will work, just be sure to remove as many of the clumps as you can)
In the same jar, add mint leaves and sugar. Use a wooden spoon to muddle the leaves until the sugar has dissolved and the leaves are bruised.
Add milk to jar; seal, and shake until everything is combined and milk is frothy.
Strain mixture to remove the mint leaves. Serve over ice.
Notes
*I like to use just under ¼ cup of mint leaves, as it allows the matcha flavour to shine through. For a bolder mint flavour, use a full ¼ cup.
Recipe by Port and Fin at https://portandfin.com/minted-matcha-iced-latte/