How To Make Minty Iced Matcha Latte
Enjoy a refreshing and dairy-free matcha latte with a natural sweetener. Top it with mint for an extra refreshing taste or you can keep it traditional.
Serves:
Ingredients
- 1 cupcashewsraw
- 4Tbsphoney or maple syrup
- 1/2ozfresh mint leaves plus a few more sprigs for garnish
- 2Tbspmatcha green tea
- 1Tbspvanilla extract
- salt
- 4cupswaterdivided
Instructions
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For ease in blending, soak the cashews in water for at least 4 hours, or overnight in the refrigerator.
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If you soaked your cashews, drain them and rinse until the water runs clear. Place the cashews in your blender bowl. Add 2 tablespoons honey or maple syrup, followed by the mint, matcha, vanilla, and a dash of salt.
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Add 2 cups of water and securely fasten the lid. Start blending on the lowest setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
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Pour in the remaining 2 cups water. Secure the lid and blend again. Taste and blend in an additional tablespoon of sweetener.
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If your blender can’t blend the cashews into creamy oblivion, strain the milk through a fine-mesh strainer.
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Fill a drinking glass with ice and pour the mixture over it. Garnish with a sprig of mint, if you have one.
Store leftover matcha latte in a covered container (a mason jar is perfect) in the refrigerator for up to 4 days. It settles over time, so you’ll need to shake the jar or thoroughly whisk the contents again before serving.
Nutrition
- Calories: 849.03kcal
- Fat: 61.42g
- Saturated Fat: 10.90g
- Monounsaturated Fat: 33.32g
- Polyunsaturated Fat: 11.00g
- Carbohydrates: 60.28g
- Fiber: 4.90g
- Sugar: 25.93g
- Protein: 25.70g
- Sodium: 958.55mg
- Calcium: 68.16mg
- Potassium: 956.67mg
- Iron: 9.87mg
- Vitamin A: 7.19µg
- Vitamin C: 1.28mg
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