Minty Iced Matcha Latte Recipe

Minty Iced Matcha Latte Recipe

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.

Preparation: 10 minutes
Total: 10 minutes



  • 1 cupcashewsraw
  • 4Tbsphoney or maple syrup
  • 1/2ozfresh mint leaves plus a few more sprigs for garnish
  • 2Tbspmatcha green tea
  • 1Tbspvanilla extract
  • salt
  • 4cupswaterdivided


  1. For ease in blending, soak the cashews in water for at least 4 hours, or overnight in the refrigerator.

  2. 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.

  3. 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.

  4. Pour in the remaining 2 cups water. Secure the lid and blend again. Taste and blend in an additional tablespoon of sweetener.

  5. If your blender can’t blend the cashews into creamy oblivion, strain the milk through a fine-mesh strainer.

  6. 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.


  • 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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