It’s no secret that I’m a fan of matcha. It’s one of those healthy food trends that I can actually get on board with, because a) its healthy properties make me feel noticeably better and b) I find it incredibly tasty.
In a nutshell, matcha powder is made from grinding down green tea leaves. So, rather than drinking a pot of steeped green tea, matcha powder allows you to consume the entire leaf, which retains all the health benefits.
Some awesome facts about matcha:
– it’s full of antioxidents, fibre, vitamin C, zinc and magnesium
– it boosts metabolism (we can’t all be 18 again, so every little bit helps)
– it detoxifies your system (as in, it’ll clean you out, if you know what I mean)
– it’s a natural caffeine source, giving you a boost of energy without the jitters
This blog has seen a fair amount of matcha recipes. White Chocolate Matcha Cheesecake. Chocolate Cupcakes with Matcha Frosting. Sesame Matcha Donuts. I love using the powder in baked goods since it adds an earthy depth of flavour. It’s unusual, but in a good way.
Now, putting matcha in a dessert sort of negates any healthy benefits. I fully understand this, and that’s why I also love drinking it. I’ll make a Matcha Almond Milk Latte in the cooler months, but in these beginning months of spring/summer, when the days are longer and the sun shines through cloudless skies, I crave iced drinks. Iced coffee, iced tea, iced matcha…
This recipe is so easy; it’s one of those recipes that only has a couple of ingredients, but once you try it, you wonder why you never made it before.
Earthy matcha, a hint of mint.
First, add your matcha powder to a sealable jar. Add a bit of water – only a bit – and whisk until it forms a smooth paste. Add your mint leaves and a bit of sugar (or sugar replacement) and muddle those leaves like you’re making a wicked mojito. Add your milk (almond, coconut, skim, whatever you prefer!), seal the jar, and shake until it’s all combined and the milk is a bit frothy. Strain the mixture to remove the leaves, and serve over ice.
I have my pitcher, now all I need is a sunny patio…
| Minted Matcha Iced Latte | Print |
- 1 tsp matcha powder
- Just under ¼ cup loosely packed fresh mint leaves*
- ½ Tbsp sugar, or sugar replacement
- 1 cup milk, or milk replacement
- 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.
This recipe looks awesome, but why the sugar/sugar replacement? I see it needed because of the mint?
The sugar is used to help break down the mint leaves, in the same way as is done in a mojito. The added sugar also helps balance out the slight bitterness of the matcha.